Farfalle with Fresh Tomatoes in a Cheesy Red Sauce & Chorizo

Everyone loves FARFALLE!!! First thing, it's just a fun word to say...Farfalllllleeeeee! Hee hee. Bowtie pasta, as it's more commonly known is great prepared al dente (not thoroughly cooked.) I prepared this yummy dish by boiling the Farfalle for just 5 minutes (this time is crucial in order for it to come out al dente), by adding a teaspoon of olive oil, salt and galic powder to the boiling water.

Simultaneously, I started on cooking the sauce from scratch. This red cheesy sauce consists of fresh boiled tomatoes, manchego (or any semi-soft cow cheese), parsley, oregano, salt, ground black pepper, 2 cayena peppers (crushed), fresh Spanish cured chorizo.

Start with the "Spanish basics." Sauteé garlic and onions in a pot and add parsley, oregano, black pepper, & 2 crushed cayena peppers. In a separate pot boil the tomatoes. Once they have boiled and the skin appears to be coming off; cool them down and once cooled, add them to the main cooking pot. Now you'll have the tomatoes with the olive oil, garlic, onions and spices all joining forces in filling your kitchen with a great aroma.

After a while (3 minutes usually), add the Spanish chorizo to the mix. Stir constantly. Now you're ready to add the tomato sauce with a splash of water. After bringing the sauce to a slight boil, it's time for the KEY ingredient.....CHEESE. You want to add the cheese at the end since it melts pretty quickly and could get stuck to the bottom of the sauce pan. After adding the cheese, you will need to stir, stir and stir for about 10 minutes on medium low heat.

You should periodically taste the sauce to make sure it's to your liking. Add spices as needed. Once the sauce is done, marry the pasta and sauce together and after it simmers down.....it's time to eat!!

Enjoy!

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Ingredients:

1 cup of Farfalle Pasta (Barilla is the best brand)

1 can of tomato sauce

300 grams of Spanish cured chorizo

2 fresh tomatoes (boil them and peel skin off)

1 large onion

5 cloves of garlic

5 tablespoons of olive oil

2 small Cayena peppers (crush in mortar)

200 grams of cow's cheese

1 teaspoon of :

a. salt

b. fresh ground black pepper

c. oregano

d. parsley

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