Spanish pasta

Spanish Pasta

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Spanish Pasta Recipe


1 lb. multi-color fusilli,
1 chorizo sausage,
1 lb. sliced mushrooms,
2 large tomatoes, diced,
2 tbsp. paprika,
2 cups crushed tomatoes,
1 medium onion, chopped,
1 tsp. sugar,
1 tablespoon butter,
2 tbsp. olive oil,
1 cup chicken stock,
1 tsp. chopped garlic,
1 green bell pepper and 1 red bell pepper, sliced,
1 tbsp. cooked bacon bits,
salt and pepper to taste.


In a large skillet heat the butter and olive oil and saute the garlic and onion for 3 minutes. Add the diced tomatoes and saute until the tomatoes are very soft. Add the paprika and cook for 2-3 minutes more. Add the chicken stock, crushed tomatoes, bacon, chorizo sausage, peppers and mushrooms and simmer until the sauce has the desired consistency. In the meantime boil the fusilli according the package directions and toss them in the sauce. Taste the pasta and adjust the seasoning. This recipe is for four servings of Spanish pasta.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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