RECETA: ARRABIATA LATINA TOLUCA

The Perfect Balance of Spicy and Savory, Ready in Minutes!

Ingredients:

• 200 g (7 oz) penne

• 150 g (5 oz) Toluca chorizo, sliced

• 1 can (400 g / 14 oz) crushed tomatoes

• 3 garlic cloves, finely chopped

• 1 small onion, finely chopped

• 1–2 red chilies, finely chopped (adjust to taste)

• 2 tablespoons olive oil

• 1 teaspoon sugar

• Salt and pepper to taste

• Fresh basil leaves, for garnish

• Grated Parmesan cheese, for serving

Instructions:

1. Cook the penne:Bring a large pot of salted water to a boil. Add the penne and cook according to the package instructions until al dente. Drain and set aside.
   

2. Cook the chorizo:Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chorizo slices and cook until golden and crispy. Remove the chorizo from the skillet and set aside.
   

3. Sauté the vegetables:In the same skillet, add the remaining tablespoon of olive oil. Sauté the onion for 2–3 minutes until translucent. Stir in the garlic and chopped chilies, cooking for 1 minute until fragrant.
   

4. Make the sauce:Pour the crushed tomatoes into the skillet. Add the sugar, salt, and pepper to taste. Simmer over low heat for 10–15 minutes, stirring occasionally, until the sauce thickens.
   

5. Combine and serve:Add the cooked chorizo to the sauce and mix well. Toss in the cooked penne and stir until the pasta is fully coated with the sauce.
   

6. Garnish and enjoy:Serve hot, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese.

Savor this quick and flavorful dish that brings a little heat to your table!