Summary

Ingredients

• 250 g penne or other pasta
• Salt water
• 1 can tomatoes, strained, 425 g
• 80 g chorizo, Spanish
• 1 small onion (s)
• 1 bell pepper (s), green
• 1 teaspoon tomato paste
• 200 ml red wine, medium dry
• 150 ml broth or water
• 1 teaspoon, heaped paprika powder, noble sweet
• 1 pinch (s) paprika powder, smoked
• oregano
• Fennel seeds
• thyme
• some chili powder or chili flakes
• some Tabasco (Chipotle Tabasco)
• some salt and pepper
• some butter or oil, possibly
• 1 tablespoon sour cream, possibly
• some parmesan, freshly grated

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Instructions

1. Peel the onion and cut into fine cubes. Clean the peppers, quarter and cut into fine strips and dice the chorizo.
2. Cook the pasta in salted water according to the instructions on the packet and drain about 2 minutes before it is cooked al dente.
3. Fry the chorizo in its own fat (add a little butter or oil if necessary) until it takes on a little color. Then add the onion until it is slightly translucent and then steam the peppers as well. Add the spices, but first season carefully, depending on the aroma of the chorizo, either less or more seasoning is necessary.
4. Add the tomato paste and sauté the vegetables for approx. 1 minute. Deglaze with the red wine and reduce to about halfway, then add the tomatoes and the stock (or water). If necessary, let it simmer briefly to the desired consistency and season to taste.
5. Add the cooked pasta, sour cream and Parmesan to the sauce and mix together.