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RECIPES
| Calories | 175,5 Kcal |
| Fat | 8,3 g |
| of which saturated fat | 4,3 g |
| Carbohydrates | 15,1 g |
| of which sugar | 1,4 g |
| Proteins | 9,5 g |
| Salt | 0,1 g |
| Calories | 175,5 Kcal |
| Fat | 8,3 g |
| of which saturated fat | 4,3 g |
| Carbohydrates | 15,1 g |
| of which sugar | 1,4 g |
| Proteins | 9,5 g |
| Salt | 0,1 g |
Separate the skin from the chorizo and chop the filling. In the frying pan, sauté garlic and ñora 30s in a dash of olive oil. Add onion and sauté until transparent. Boil pasta 10 min until al dente. Once the tomatoes are tender, remove the skin. Stir well, crushing the tomatoes, fry 5-8 min without lid until obtaining desired consistency. Mix sauce with pasta and season with parsley and grate parmesan on top. paso 6 Separate the skin from the chorizo and chop the filling. In the frying pan, sauté garlic and ñora 30s in a dash of olive oil. Add onion and sauté until transparent. Boil pasta 10 min until al dente. Once the tomatoes are tender, remove the skin. Stir well, crushing the tomatoes, fry 5-8 min without lid until obtaining desired consistency. Mix sauce with pasta and season with parsley and grate parmesan on top. paso 6Cooking step by step
Mise en place:
Chop garlic, onion and parsley.
Cut tomatoes in half. 
The sauce I:
Add chorizo and fry 2-3 min.
Add wine and let the alcohol evaporate (2 min aprox).
Add tomatoes with the cut side down. Cover and cook 10 min over medium-low heat until the tomatoes are tender. 
The pasta:
The sauce II:
Season with salt and pepper. 
Your meal:
paso 6
Cooking
step by stepMise en place:
Chop garlic, onion and parsley.
Cut tomatoes in half. 
The sauce I:
Add chorizo and fry 2-3 min.
Add wine and let the alcohol evaporate (2 min aprox).
Add tomatoes with the cut side down. Cover and cook 10 min over medium-low heat until the tomatoes are tender. The pasta:
The sauce II:
Season with salt and pepper. Your meal:
paso 6
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