Friday, June 5, 2015

Foodie Fridays: Spanish Pasta with Smoked Paprika and Manchego Cheese


I have been thinking about adding Spanish flavors to pasta for a while now, and this week I finally got around to trying it.  My recipe is loosely based on one from Jamie Oliver, although I wanted to add a few more ingredients to increase the Spanish influence.  Chorizo sausage would have been the logical choice for this recipe, but I did not have any on hand, so I used a chicken and apple sausage instead (if you use Spanish chorizo you may want to use the lesser amount of paprika as the sausage already has some added).  Similarly, roasted piquillo peppers would have been ideal, but I only had roasted red bell peppers.  I rinsed the olives several times to remove some of the brine, but feel free to rinse more or less depending on how salty you like your food (I also did not add salt to the pasta water).  The dish is definitely on the salty side because of the olives and the Manchego cheese, so do not add any extra salt.  This is a satisfyingly delicious and hearty meal, and I will be making it again!

Spanish Pasta with Smoked Paprika and Manchego Cheese

1-2 T. olive oil
1 large onion, diced
6 oz. sausage link, halved and sliced
2 cloves garlic, minced
1 jar (5-6 oz.) sliced pimento-stuffed green Spanish olives
1-2 tsp. smoked paprika
1 can (6 oz.) tomato paste
1 C. chicken or vegetable stock
8 oz. bottled roasted peppers, diced
1 C. crumbled Manchego cheese
12 oz. farfalle, cooked and drained
1/2 C. Marcona almonds, roughly chopped

Heat the oil in a large skillet over medium heat.  Add the onion and cook until it begins to soften, about 5 minutes.  Stir in the sausage and cook 5 minutes longer.  Add the garlic and cook 1-2 minutes more.  Stir in the olives and the smoked paprika.  Spoon in the tomato paste and mix in the vegetable broth until the sauce is smooth and thickened.  Remove from the heat and add the roasted peppers.  Stir in the cheese and then the pasta.  Serve topped with chopped Marcona almonds.  Serves 4.
               

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