Pasta A La Espana

• 1/2 cup diced Spanish onion
• 2 cloves garlic, minced
• olive oil
• 4 ounces cured Spanish chorizo, sliced thin, rounds cut in half
• 1 15-oz can diced tomatos, or 1 1/2 cups fresh chopped tomatos
• 2 tablespoons tomato paste
• 1/2 cup red wine
• 2 teaspoons smoked paprika, to taste
• 1/2 teaspoon freshly ground pepper
• 1/2 teaspoon marjoram
• 1 1/2 cups freshly cooked pasta of choice
• 1/4 cup grated manchego or gran queso cheese
• 1/2 teaspoon salt, or to taste
• 2 teaspoons sugar

1. Saute onions in olive oil over medium high heat until soft; add garlic and saute one minute more. Add chorizo and cook until onions take on some color.
2. Add wine and cook until reduced by half. Add tomatos, tomato paste and spices. Reduce heat and simmer 20 minutes, adding water or a splash more wine if sauce gets too thick. Taste and correct seasonings
3. Put sauce over freshly cooked, drained pasta, and top with grated cheese.

spanish onion, garlic, olive oil, cured spanish, tomatos, tomato paste, red wine, paprika, freshly ground pepper, marjoram, freshly cooked pasta, queso cheese, salt, sugar

Taken from food52.com/recipes/2552-pasta-a-la-espana (may not work)