Ingredients
2 Cloves Minced Garlic
Olive Oil
1 small-medium onion chopped
2 Links Spanish Chorizo
1/2 Cup Shitake Mushrooms
4 Medium-Large Tomatoes (Preferably Garden Fresh)
1/8 Cup Loosely Packed Basil (Hand Torn not Chopped)
Kosher Salt and Fresh Pepper to taste
1 6-8 oz can tomato sauce
1/2 to 2 Habanero Peppers Finely Chopped
Preparation
In a skillet, brown the chorizo and set aside. Quickly blanch the tomatoes for 30 seconds in boiling water. Remove and transfer to an ice bath. Peel and seed tomatoes. Mash slightly to a chunky consistency. Pour just enough oil to cover the bottom of a sauce pot and place over medium low heat. Add garlic. Sauté until fragrant about 2 minutes, being careful not to burn. Add the onion. Season with salt and pepper. Sauté until Translucent. Add shitake mushrooms and Habanero Pepper and continue sautéing for 2 minutes. Add the fresh tomatoes, the can of tomato sauce and the basil. Simmer for 15 - 20 minutes. Serve over pasta such as 3/4 lb. of rigatoni or penne.
