- 1lb of macaroni pasta
- 12 oz package of Despaña Traditional Chorizo
- 14 oz can of fried tomato
- 1 yellow onion
- Olive oil
- 1 tbsp oregano
- 1 tbsp basil
Cut the onion into small dice. Heat two tablespoons of olive oil on a large frying pan on medium heat. Add the onion when the oil is hot. Saute the onion until it is tender.
Cut the chorizo into ¼ inches slices and then each slice in half. Add the chorizo to the pan and saute altogether with the onion for five minutes.
When the chorizo is warmed all the way through, pour the fried tomato in the pan and add a tablespoon of dried oregano and a tablespoon of dried basil. Stir the mix and let everything warm up for 8 minutes so that the sauce takes up all the flavors.
Place the drained macaroni in the pot previously used to cook the pasta and pour all the sauce on top. Combine noodles and sauce until well blended.
Finish with grated cheese if you like.