Recipe by: Chef Louie Ortiz
Pair with: Doffo 2014 Zinfandel
2 tbsp. olive oil
1 medium onion, sliced thin
4 ounces penne pasta
3 cloves garlic, minced
1 large pinch of saffron
1 large fresh tomato, diced
1 tbsp. tomato paste
1 lb. chorizo, cooked and crumbled
2 ½ cups vegetable broth
Salt and pepper to taste
¼ cup chopped flat leaf parsley
¼ cup grated manchego cheese
Heat olive oil in a large, wide pot over medium-low heat. Add onion and cook covered until soft. Add pasta and more oil if needed. Toast over medium-high heat, turning constantly, until pasta is golden brown. Add garlic, saffron, tomatoes, tomato paste, chorizo and vegetable broth. Bring broth to a boil and leave uncovered until pasta is tender, about 7 to 8 minutes. Season with salt and pepper to taste. Garnish with grated manchego cheese and parsley.
