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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel and chop the onion into 1/4-inch chunks. Peel and chop garlic. Remove the seeds and veins from the pepper and chop. Cut chorizo into round slices about 1/4-inch thick. | 2. Pour about half of the olive oil into a large frying pan and heat on medium. Once hot enough, sauté the chorizo slices, pepper, onion and garlic in the pan. Stir often. If necessary, add more olive oil to pan. | 3. Once the onions are translucent, add the can of crushed tomatoes. Sprinkle in the paprika. Stir and cook on medium-low for 10 minutes, careful not to burn the sauce. | 4. While the sauce is simmering, bring water to a rolling boil for pasta in a large pot. Add pasta and cook until al dente – about 10 minutes. Drain pasta. | 5. To serve, add pasta to frying pan and mix together with sauce. If you prefer, plate the pasta, then add sauce on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
virgin olive oil	1/4	cup		-	-	-	-
yellow onion	1			-	-	-	-
garlic clove	2			-	-	-	-
chorizo sausage	1	chorizo		-	-	-	-
red bell pepper	1/2			-	-	-	-
paprika	1	teaspoon	smoked	6.486000000000001	1.2418	0.3252	0.2965
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
pasta	1/2	lb		156.4896	22.6796	3.4927	5.239

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.