When Spain Meets Italy in Canada – Tomato, Chorizo & Saffron Fettucine

I love easy toss pastas on weeknights! This particular Italian/Spanish fusion earned two thumbs up from the king and the prince in my household. I have two princes but only one was home for dinner last night. It is great to have a well stocked spice cupboard as spices easily transform flavour profiles all the while using basic ingredients. Chorizo, smoked paprika and saffron permeated Spanish fragrance in this otherwise very rustic italian inspired dish. Cherry tomatoes add a splash of fresh and vibrant summer kick, even as winter continues on here in the Great White North.

Chorizo, Smoked Paprika and Saffron Fettucine

Ingredients

1 Tbsp olive oil

1 Chorizo sausage, thinly sliced

1 onion, sliced

1 tsp smoked paprika

2 small baskets fresh cherry or grape tomatoes

4 garlic cloves, minced

1 pinch saffron, soaked in 2 tbsp warm water

1/2 cup white wine

1 cup marinara sauce (passata or tomato sauce would work as well)

375g fettucine or tagliatelle

1 cup reserved pasta cooking water

Directions

• In large sauté pan, heat oil on med-high. Add Chorizo and cook until slightly golden
• Add onions and cook until the onions soften abd also start to take on a nice golden colour, about 5-8 minutes.
  
• Reduce heat to medium. Add paprika and stir well to coat, cooking an additional minute to release all the flavour
• Add the tomatoes and cook stirring constantly until they start to swell and the skin pops open. Using the back of a woden spoon, smash the tomatoes open. Cook a bit more to reduce some of the liquid, maybe 5 minutes or so.
  
• Add the white wine and continue cooking until it has reduced by about half. Add the saffron with the water, the marinara sauce and the garlic. Bring to a boil then simmer until it starts to thicken slightly.
  
• Taste and add salt and pepper if needed
• Meanwhile, cook the pasta according to package directions to al dente. Don’t forget to salt your water before cooking the pasta. Once the pasta is cooked, reserve one cup of the starchy cooking water.
• Drain the pasta and immediately return to the pot. Add the sauce and loosen to tatse with the reserved pasta water.
• Serve piping hot and enjoy!
• Of course you can add your favourite grated cheese but we felt this pasta sauce didn’t need anything more