Poorly Executed Haphazard Spaghetti with Chorizo

So 2010 seems to be the year that I will be sick once a month. Or that’s the trend so far, at least, as I am currently in the process of recovering from Cold #2 for the year. When I am sick, I am exceedingly lazy, and mostly stick to eating Campbells soup and fruit (when I eat at all). However, I had some chorizo sitting in the fridge which stood a good chance of going bad were I to let it continue sitting in the fridge for much longer. So, feeling downright awful, I forced myself to make spaghetti, a meal I’d planned days before, back when I was feeling like a spring chicken (spring sausage?).

For those not aware, chorizo (or Mexican chorizo, to be specific) is ground pork with a bunch of seasonings added to it. My possession of chorizo, combined with a recent sale on tomatoes, had me anxious to try making some interesting spaghetti sauce. I’d already procrastinated a few days on this as it was. See, Drew had recently taken chopped tomatoes into work to use for a taco bar. There were a bunch of leftover tomato chunks, perfect for future sauce, but he had a bad tendency to not think of them when he left work. When he finally did remember, I was promptly assaulted by a stuffy nose, sore throat, etc.. Despite the misery, I had chorizo staring longingly at me whenever I opened the fridge, and I couldn’t bear the thought of it going bad. Thus, the spaghetti got made.

I had a recipe that I briefly looked at for this, calling for 10 large tomatoes. I guesstimated while shrinking the recipe a tad, dumping the taco bar remnants into the blender along with three romas that I first blanched and removed the skins of. Added in a dash of olive oil, about 1/3 of an onion, and about 2 cloves worth of garlic, and blended until smooth. The mixture was a bizarre shade of orange by this point, but the recipe assured me that simmering would cause it to turn a more appetizing red.

So I added some ground peppercorns, a bit of salt, oregano, a dash of vinegar, and about a tablespoon of sugar, letting it simmer for 30 minutes or so. Becoming paranoid that the tomato sauce simply wasn’t tomatoey enough, I cracked open a can of tomato paste and mixed in about two tablespoons.

At some point during all of this, the onion and garlic decided to make their presence known. The apartment began to reek of them, and I in my sickly state began to feel waves of nausea washing over me. The chorizo still had to be cooked, however, so I stumbled about the kitchen waving around a pan, a spatula, and raw meat, and managed to somehow fry the chorizo. I poured the sauce over the chorizo, mixing it, and hid out in a room far away from the kitchen while they cooked together for a bit. I also went ahead and cooked some angel hair pasta in a separate pot.

haphazard spaghetti sauce

So much onion and garlic stink! It was awful. I knew I should taste it to see if it needed salt, pepper, arsenic, etc, but I just couldn’t bring myself to do it. Lucky for me, Drew came home from work not soon after this, so I made him try it. Apparently, it tasted pretty good. Maybe once I’m feeling fully healthy, and if there’s any leftovers for that matter, I’ll see for myself.

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