Quick Spicy Sun-Dried Tomato
Chorizo Spaghetti

Ready in just 8 minutes, this vibrant spaghetti features a rich, oil-infused sun-dried tomato sauce tossed with savory Spanish chorizo cubes and a splash of white wine.

Ingredients

• 200 g spaghetti
• 100 g Spanish chorizo
• 3 spoons sun-dried tomato paste
• 1 spoon tomato paste
• 1/2 red onion
• 2 cloves garlic
• 40 ml white wine
• 100 ml chicken broth
• 2 tbsp olive oil
• to taste salt
• to taste black pepper
• optional Parmesan cheese
• optional parsley

Instructions

1. 1Prepare the sun-dried tomatoes

   

   Place the sun-dried tomatoes into a bowl and mix them thoroughly with chopsticks to distribute the oil and seasoning evenly.

   Tip: Ensure the tomatoes are well-coated to enhance blending and flavor integration.
2. 2Load the food processor

   

   Transfer the prepared sun-dried tomatoes into the food processor attachment container, readying them to be blended into a smooth paste.

   Tip: Do not overload the container to ensure an even and smooth texture.
3. 3Check the blended tomato paste

   

   Inspect the freshly blended sun-dried tomato paste on a spoon to ensure a rich, smooth consistency without large chunks.

   Tip: Blending until smooth releases maximum flavor for the sauce base.
4. 4Cook the spaghetti

   

   Drop the spaghetti into a pot of boiling water seasoned with salt, cooking until al dente according to package instructions.

   Tip: Salt the water generously so the pasta absorbs flavor as it boils.
5. 5Prep the aromatics and chorizo

   

   Arrange the diced red onion, minced garlic, and Spanish chorizo cubes on a metal plate for easy access during cooking.

   Tip: Mince the garlic finely and dice the onions uniformly for even cooking.
6. 6Sauté the chorizo

   

   Pour the cubed Spanish chorizo into a pan with heated olive oil and sauté until fragrant and slightly crisped.

   Tip: Sautéing the chorizo first renders its flavorful oils into the pan to build the sauce base.
7. 7Add Onion and Garlic

   

   Add the diced red onion and minced garlic directly into the pan with the sautéed chorizo cubes, stirring until fully combined and fragrant.

   Tip: Make sure the chorizo has released its oils before adding the aromatics to build a rich flavor base.
8. 8Add Tomato Pastes

   

   Add three spoons of sun-dried tomato paste and one spoon of tomato paste into the pan. If the mixture appears too dry, add a little extra oil and sauté until fragrant.

   Tip: Fry the tomato paste briefly to deepen its savory flavor before introducing liquids.
9. 9Deglaze with White Wine

   

   Pour white wine into the pan over the tomato and chorizo mixture, cooking until the alcohol evaporates and leaves a bright acidity.

   Tip: Let the wine reduce thoroughly so only the pleasant brightness remains without raw alcohol flavor.
10. 10Pour Chicken Broth

    

    Pour chicken broth concentrate or liquid broth into the pan to build a rich and savory base for the pasta sauce.

    Tip: Simmer the broth until slightly reduced to concentrate the flavors before tossing in the spaghetti.
11. 11Combine Spaghetti and Sauce

    

    Add the freshly cooked spaghetti directly into the simmering sauce so the noodles can absorb all the rich flavors.

    Tip: Toss the pasta immediately in the sauce to ensure even coating.
12. 12Season with Salt and Pepper

    

    Add appropriate amounts of salt and black pepper to season the spaghetti and sauce mixture to perfection.

    Tip: Taste the sauce before adding extra salt, as both the chorizo and broth already contribute saltiness.

Storage & Reheating

Burn It Off

Frequently Asked Questions