Chorizo Romesco Cream Sauce
A vibrant and flavorful pasta suace that's a mashup of a few classics.
Equipment
- Grill
- Blender
- Saute Pan
Ingredients
- 3 Roma Tomatoes
- 1/2 Yellow Onion
- 1 Red Bell Pepper
- 2 Garlic Cloves
- 1 tsp salt
- 4 tbsp olive oil
- 1/4 cup almonds
- 8 oz Chorizo Use any kind of chorizo you would like. I prefer a somewhat spicy pork version but any would do.
- 1/4 cup Labneh or Sour Cream
Instructions
- Heat a grill to medium-high heat and to the grilltop add the tomatoes, bell pepper, and the onion (sliced in half and placed layer side down on the grates with the outermost layer removed). Allow these veggies to char a little bit, turning when needed to produce an even char. Once charred, remove veggies form the grill and place in a bowl, cover with plastic wrap and allow to cool so you can handle them.
- Once the veggies ar ecool enough to handle, peel as much of the skin from the red pepper and tomatoes as you can, and then add to a blender along with the charred onion, almonds, garlic cloves and salt. With the blender running, add 2 tbsp of the olive oil. You know have the romesco sauce. Feel free to stop at this step or proceed to make the chorizo cream version.
- Heat 2 tbsp of olive oil in a saute pan over medium heat. Once the oil is shimmering, add the chorizo and stir occasionally allowing the chorizo to cook mostly through. Once the chorizo is mostly cooked, add the romesco sauce and stir. Allow the flavors to simmer for a few minutes and then stir in the labneh or sour cream; stir to incorporate. Keep wamr on your stovetop until your pasta is ready, or cool and store to reheat at a later time.
Notes
I opted to make homemade Garganelli in the picture above, however any store bought pasta is completely suitable. Just follow any directions on a box of store bought pasta or make to your liking. This could also go well on some garlic bread or even as a sloppy joe substitute.