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Chorizo Rosee Sauce

3 Tablespoons Butter
1/4 teaspoons Red Pepper Flakes
1/2 whole Spanish Onion, Sliced In 1/8 Thick Slices
3 cloves Garlic, Minced
1/2 whole Bell Pepper, Cut In Small Cubes
1 cup Tomato Sauce
1/2 cups White Wine
2 Tablespoons Fresh Thyme
2 Tablespoons Fresh Basil
2 Tablespoons Fresh Oregano
4 Chorizo Sausages, Precooked And Cut Into Chunks
1 cup Freshly Grated Parmesan
3/4 cups Heavy Cream
1 bag Fettuccine, 16 Ounce Package, Cooked Al Dente (according To Package Instructions)


In a large skillet, heat butter over medium heat until melted and hot. Add dried red pepper flakes, the sliced onions, garlic and the chopped green pepper and stir together. Let it cook for 4 minutes or until the onions are transparent. Add tomato sauce and wine and bring to a boil. Add fresh herbs, the chorizo pieces and parmesan. Reduce heat, and let simmer for 2 minutes. Add cream, bring almost to a boil, stirring constantly. Then mix in the pasta and serve.

Source: tastykitchen.com