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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A recipe from Ricardo. Ingredients:
375 g penne or 375 g short pasta |
2 onions, minced |
2 tablespoons olive oil |
350 g merguez sausages or 350 g fresh chorizo sausage, cut in diagonal sections of 1 inch |
2 tablespoons tomato paste |
1 cup chicken broth |
3 tablespoons fresh parsley, chopped |
salt and pepper |
Directions:
1. In a saucepan with salted boilling water, cook pasta until al dente. Drain and oil a little bit. Set aside.
2. In a large skillet, brown the onions in oil. Add salt and pepper.
3. Add sausages and cook until they are golden on each sides.
4. Add tomato paste and cook 1 minute.
5. Add chicken broth and stir well. Bring to boil and let simmer slowly until sausages are cooked.
6. Add pasta and reheat.
7. Add parsley and adjust seasonings.
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