Jamon Serrano, Chorizo and Green Olives Pasta

jamonpasta1

I originally intended to use the Jamon Serrano and Chorizo (from our Europe trip) for callos, but I couldn’t find tripe in any supermarket, so I ended up cooking pasta with it. It’s so good, though admittedly a sinful delight. 😉

Pasta Sauce

extra-virgin olive oil

3-4 garlic cloves, chopped

1/2 medium onion, chopped

around 3/4 cup chorizo, roughly chopped or diced

1 pack Jamon Serrano (spanish ham), around 400 grams

1 can chopped tomatoes

1 bottle traditional spaghetti sauce

1/4 cup sliced green olives

ground black pepper

Saute garlic in olive oil, then add the onions. Stir in the diced chorizo. Pour in the canned chopped tomatoes and traditional spaghetti sauce. Add the jamon serrano and green olives. Add freshly ground black pepper to taste. Simmer until cooked. Adjust seasoning if needed.

Pour the sauce over cooked al dente pasta. Serve with garlic bread.

I’ll let you in on a little secret I learned from my mom-in-law… If you want your pasta sauce to have a more tangy taste, you may add a little vinegar (1/2 tsp. or so). Once you add the vinegar, don’t stir it too much coz it will make it too acidic. I swear it works all the time. I sometimes also do this when cooking afritada or other tomato based dishes! 🙂 

Mmmmm…..!


Bon Appetit! 😀

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