Caribbean Spaghetti with Chorizo Sausages Recipe
Ingredients
| Lard | 2 Tablespoon | |
| Salt pork | 2 Ounce, chopped | |
| Ham | 4 Ounce, chopped | |
| 2 medium-sized white onions, chopped | ||
| 2 small ripe tomatoes, skinned, seeded, and chopped | ||
| 1 small green pepper, cored, seeded, and chopped | ||
| 2 sweet chili peppers, seeded, chopped | ||
| Green olives | 10 , chopped | |
| Capers | 2 Teaspoon, drained, rinsed | |
| 6 chorizo sausages, poached, skinned, and thinly sliced | ||
| Tomato sauce | 2 Ounce | |
| 1/4 cup of achiote lard | ||
| 1 pound of spaghetti, cooked very al dente, drained | ||
| 3/4 cup of grated Asiago or Parmesan cheese | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In a large pot, melt the lard and brown the pork and ham.
Stir in the onions, cook for 5 minutes.
Add the tomatoes, peppers, olives, capers, and sausages.
Cook 10 minutes.
Stir in the tomato sauce, the achiote lard, and the cooked spaghetti.
Cover the pot and cook over medium heat for 10 minutes.
Taste for seasoning, adding salt and pepper, if necessary.
Stir in the onions, cook for 5 minutes.
Add the tomatoes, peppers, olives, capers, and sausages.
Cook 10 minutes.
Stir in the tomato sauce, the achiote lard, and the cooked spaghetti.
Cover the pot and cook over medium heat for 10 minutes.
Taste for seasoning, adding salt and pepper, if necessary.
Chef
