This is one of my pasta recipes. It is not one of my Italian food recipes it is a fusion it is one of my Spanish food recipes. Spanish spaghetti? This is my Spanish pasta recipe. I hope you enjoy and the recipe can be found below. Enjoy!

The Knives I Use In My Kitchen

The Gear I Use To Sharpen My Knives:
DMT W6X:
DMT W6F:
DMTW6CP:
DMT W6E:
DMT W8CXNB:
DMT W8EFNB:
DMT W250CXNB:
DMT250EFNB:

Mac Black Ceramic Honing Rod 6000 Grit

SPECIAL PLATES:
The Diamond Plate Use To True My Whetstones:

DMT D8EE: 8000 Grit/Mesh Diamond Plate:

Spyderco 302UF:
Spyderco 302U:
Surgical Black Arkansas:

The Diamond Plate Use To True My Whetstones:

DMT D8EE: 8000 Grit/Mesh Diamond Plate:

Spyderco 302UF:
Spyderco 302U:
Surgical Black Arkansas:

Ingredients:

1 Lb any kind of pasta I am using linguine.
1 can crushed tomatoes or plum tomatoes
1 Lb Spanish chorizo sliced 1/2 thick.
1 1/2 Jars roasted and peeled red peppers in brine or oil.
Olive oil as needed for saute
1-2 Cups chicken stock to keep sauce running and not thicken to much you want it loose.
1/3 Cup black olives.
1 Cup Spanish green olives or 1/2 cup green and 1/2 oiled cured black olives.
4-6 Cloves of minced garlic.
1/2 finely minced red onion.
1/2 Tsp. crushed rosemary.
1/2 Tsp. crushed thyme.
1/2 Tsp. sage.
1/2 Tbsp. dried crushed oregano.
1/2 Tsp. dried terragon.
1/2 Tsp. crushed red chili flakes.
1 Tsp. smoked paprika.
A pinch of saffron.
1/4 Tsp. fresh crushed black pepper.
1-2 Tbsp. rinsed capers or 1/2 tin +/- anchovy fillets.
1/4 Cup dry sherry.
1 Cup tomato sauce or plum tomatoes crushed.(Dei Fratelli)
Some queso fresco or other fresh Spanish cheese for topping.

Preparation

1. Heat oil in a large skillet over medium-high heat.
2. Slice the chorizo and fry it in a good amount of olive oil til lightly brown.
3. Add the garlic and cook until it is fragrant.
4. Add onion to pan; sauté until tender.
5. Add your tomatoes and cook until soft mash them up a bit with your spoon.
6. Stir in oregano, rosemary, thyme, terragon and sage and cook 1 minute mix in well.
7. Add red flakes and some black pepper.
8. Add olives, sherry, capers, and 1-2 Tsp. smoked paprika.
9. Bring to a boil; reduce heat, and simmer 15 minutes.
10.Just before ready to serve add roasted peppers and cook for 2 mins.

*****Now put lid on sauce and turn heat off the sauce will remain hot let the flavors marry. Also at this time add your saffron and stir. Doing this last minute will allow the saffron to flavor the sauce and not get burned out during cooking if you added it earlier.*****

10.Cook pasta according to package directions, omitting salt and fat; drain.
11.Add spaghetti to sauce mixture. Cook 2 minutes or until thoroughly heated.
12.Serve plate by plate or serve family style on a large charger. Enjoy!

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