The highlight of today needs little introduction. Simple as could be, and a classic of our kitchen ... or what English home has not ever eaten pasta with sausage?. Once they were macaroni or spaghetti and counting ... Now on the market find a variety of pastas with beautiful shapes that make any dish look twice.
That if, despite its simplicity is an important value for me, because I think it was among the first dishes with which I ventured when I became interested in the kitchen (along with the famous and infallible yogurt cake, and cookies butter). And when you discover that you have mastered a dish (however simple it is) and more if your first steps in the kitchen, this dish happens to have a special meaning ... Well, I do not know, this happens to me.
My mother, estupendísima cook but with a very traditional court cuisine, had three dishes-wild when was cooking pasta: macaroni with sausage (or sometimes with tuna), spaghetti bolognese and pasta with shrimp and cream. That if there was always homemade tomato sauce, despite being a working woman and with very little time ... But at home eating well has always been a priority!
The chorizo, which is not just food "light" has come to the list of "very casual food consumption" ... Sure!, By then, I speak of the roaring 80's, after a plate of macaroni and sausage came a session of games and jump rope and paste into the park ... so there was no Michelin Lorza peep;)
That if, on that gobbled up a plate of macaroni with chorizo, we know glory!
Is it because the little that we eat?
Here you see were done in the kitchen workshop with the kids ... and they were so rich.
Ingredients:
(The ingredients are calculated a little eye depending on the number of diners)
Mini-Bow de Gallo (or paste one you fancy)
homemade tomato sauce (you have the recipe if you click on the index "sauces"). Chorizo \u200b\u200b
good quality (I recommend a brand that I really loved it and is phenomenal price, "Alexander")
Parmesan cheese.
Prepared
Cook the pasta "al dente" with plenty of water and salt.
Put a pan without oil over medium heat and pass the pre-cut sausage into slices. Once past
chorizo \u200b\u200bremove some of the fat has been released (not all, because it gives a wonderful flavor ... as always this depends on how light or heavy you please the plate, and above all depend on your cholesterol level and triglycerides ...)
Then add tomato sauce and leave for a while over low heat for both flavors to blend.
Serve the pasta on the plate and put over the tomato sauce and sausage.
Sprinkle with Parmesan cheese.
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