Chorizo Tomato Sauce For Pasta Or Chicken Recipes

Steps:

• In a pan add all the ingredients except for the chicken.
• Simmer gently approx 20 minutes until beans are soft and sauce is thick.
• Meanwhile roast the chicken pieces in the oven until cooked; approx 30 minutes.
• Place 3-4 tablespoons of sauce onto a plate and arrange a breast of chicken on top.
• This dish can be served with rice, pasta or potatoes.

Steps:

• Heat the oil in a large saucepan. Add -- in this order -- the green pepper, onion, and garlic, allowing each to soften a bit before adding the next. Add the cumin and cayenne pepper (if using) when you toss in the garlic.
• Stir in the chorizo and cook over medium heat, stirring frequently, till done.
• Add the diced tomatoes and sliced black olives. Turn down heat and simmer till desired thickness is reached (I like mine pretty thick). Season with salt and pepper to taste and served over pasta or chicken (or perhaps something else as well?).

Steps:

• Cook pasta till al dente according to manufacturers recommendation.
• In a large non stick pan, cook chicken and chorizo with the salt, pepper, onion and garlic, until cooked through.
• Add the remaining vegetables and wine and cook another 5 minutes. Stir in alfredo sauce and heat through. Toss with pasta.

Steps:

• Cook pasta according to package directions to el dente.
• Meanwhile, thinly slice sausage and fry at medium heat until cooked through.
• Drain sausage.
• Mix cooked pasta, sauce, green onion, cilantro, chicken, sausage, and vegetables (if using) in casserole dish.
• Top with cheese, if using.
• Cook at 350 degrees F for 35-40 minutes or until heated through and smelling yummy.
• Gluten Free Modifications: To make this Gluten Free I used Freybe Wine Chorizo, Tinkyada Rice Pasta spirals, and Classico Fire-Roasted Tomato& Garlic pasta sauce.

Steps:

• Heat oil in a large pot over medium-high heat.
• Cook chorizo until slightly crispy.
• Add the onions and cook until translucent.
• Add the beef, salt, and pepper, cooking until no pink is showing.
• Pour in the tomato sauce, and cook until sauce thickens.
• Add the pasta, parmesan, and basil, stirring until the pasta is evenly coated.
• Enjoy!

Steps:

• Fry the chorizo over a medium heat in a large saucepan or flameproof casserole dish for 5 mins or until it releases its oil and starts to char at the edges. Add the onion and fry for 5 mins more or until soft. Tip in the garlic and cook for 2 mins before stirring in the paprika and sundried tomatoes. Add the chicken thighs and fry for 2 mins each side until they are well coated in the spices and beginning to brown.
• Pour in the chopped tomatoes and stock, and turn the heat down. Cover and cook for 40 mins until the chicken is falling apart and the sauce is thick. Stir the lemon juice through. Serve by piling spoonfuls of the ragu into hot jacket potatoes with parsley sprinkled over and a dollop of soured cream, if you like.

Steps:

• Peel and chop the onion into 1/4-inch chunks. Peel and chop garlic. Remove the seeds and veins from the pepper and chop. Cut chorizo into round slices about 1/4-inch thick.
• Pour about half of the olive oil into a large frying pan and heat on medium. Once hot enough, sauté the chorizo slices, pepper, onion and garlic in the pan. Stir often. If necessary, add more olive oil to pan.
• Once the onions are translucent, add the can of crushed tomatoes. Sprinkle in the paprika. Stir and cook on medium-low for 10 minutes, careful not to burn the sauce.
• While the sauce is simmering, bring water to a rolling boil for pasta in a large pot. Add pasta and cook until al dente - about 10 minutes. Drain pasta.
• To serve, add pasta to frying pan and mix together with sauce. If you prefer, plate the pasta, then add sauce on top.

Steps:

• Slice the chorizo lengthways then into thin semi circular slices. Fry this in a pan over medium heat for 10-15 minutes, until the chorizo is crispy. No oil is needed as the oil will come out of the chorizo once hot.
• Empty the crisped chorizo out of the pan using a slotted spoon. Leave the oil in the pan
• Fry the onions in the chorizo oil, add a dash of Worcestershire sauce. Fry for around 15 minutes, or until soft. Add the garlic and chilli (if using this) and fry for another 5 minutes.
• Empty the tin of chopped tomatoes into the pan. Turn the heat down. Add the Italian herbs and season well with salt & pepper. Add a little extra water if the sauce looks too thick. Leave this to cook for 15 minutes with the lid on whilst the pasta is cooking.
• Cook the pasta as instructed on the packaging. Either add to the pan and mix with the sauce. Or spoon the sauce over the top of the pasta. Serve with a Garlic Baguette.

Steps:

• Put the oil in the pan to heat up. Add the onion to the hot oil and fry for a couple of minutes until translucent.
• Add the chorizo, rosemary and chilli and fry for another 2 minutes. In the meantime, put the pasta on to cook.
• Add the passata, place a lid on the pan and turn down to a simmer.
• Drain the pasta when it's done. Take the sauce off the heat and add the mascarpone and lemon juice and stir until the mascarpone has all melted.
• Add the pasta to the sauce and stir. Serve with freshly grated parmesan on top.

Steps:

• COOK PASTA- fill pan 1/4 to 1/2 the way of water and add a pinch of salt, then boil. Once there's bubbles pour in pasta to cook and put lid on with a little gap. Stir occasionally so pasta doesn't stick until pasta is cooked. Drain and put back in pan to stir in sauce.
• In a small pan put oil and onion over heat until onions have sweated, 2-3mins. Then add garlic, chorizo and sunflower seeds to cook for 3-4mins.
• Once chorizo has crisped a bit add sun-dried tomatoes, mushrooms, salt, pepper and chilli flakes and stir.
• After the mushrooms have softened pour tinned tomatoes and coriander and stir. Then put lid on and leave to simmer for 5-7mins.
• Finally, remove from heat and mix into cooked pasta and serve!

Steps:

• Add 1 tbsp of olive into a large frying pan or wok and cook the chicken on a medium heat until sealed. Then add the chorizo, onion and chilli then cook until the onion is soft. Add the full carton of pasatta along with the mixed herbs, paprika, salt, pepper, garlic and dill then stir thoroughly and cook for 15 minutes on a medium heat stirring occasionally.
• For the pasta, fill a pan 3 quarters full of water and add a tsp of salt. Once the water is boiling, add 3oz of pasta per person and cook for 10 minutes. 5 minutes before the sauce is cooked, add 2 tbsp of olive oil and stir in.
• Once everything is cooked, drain the pasta and add this to the sauce and stir until the pasta is fully coated and evenly mixed. Serve immediately with some of the recommended serving options or without depending on preference.