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Rotini with Chorizo and Tomato Sauce

February 25, 2010

Rotini with Chorizo and Tomato Sauce

I’ve been so-very-sick this week with a viral infection.  It’s pretty much the viral infection from hell — complete with a deep hacking cough, a cold sore the size of Mount Vesuvius, and an absence of taste buds.  Meaning for the past few days, I have been totally miserable.  Peanut butter on toast (my breakfast of champions) tastes like toast on particle board, and even the sub-par soup from Whole Foods doesn’t taste right.  BUT … thanks to the miracle of modern science and Western medicine (Robitussin with codeine?  Yes please!), I have slowly been getting better.  And yes, my taste buds are getting a little better too.

Marc whipped up this pasta with leftover chorizo, leftover rotini, and just a few other basic ingredients.  The spiciness and smokiness from the chorizo really gave my taste buds something to look forward to.  Without sounding overly dramatic, it felt like a return to health, in a little way.

Rotini with Chorizo and Tomato Sauce

  • 2 tbsp. olive oil
  • 6 oz. whole wheat rotini
  • 1 medium yellow onion, sliced
  • 2 garlic cloves, minced
  • 1 red bell pepper, roughly chopped
  • 4 oz. chorizo, sliced into half-moons
  • 1 28-oz. can crushed tomatoes
  • 2 tbsp. sugar
  • 2 tsp. kosher salt
  • Dash Hungarian hot paprika
  • 1 tsp. regular paprika
  • 1 tsp. fresh ground pepper
  1. Prepare pasta until just al dente, omitting salt and fat.  Drain, retaining a few tablespoons of pasta cooking water.
  2. Heat oil in a pan over medium-high heat.  When oil is hot, add sausage, peppers, onion, garlic and both paprikas.  Saute for 10 minutes, stirring frequently.
  3. Add tomatoes, bring to a boil and reduce heat to medium.  Add sugar, salt and pepper and stir.  Cook for 5-10 minutes.
  4. Add pasta, combine thoroughly, heat through and serve.
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