Chorizo Amatriciana

Preparation

1. Step 1

   Bring a large pot of generously salted water to a boil. Add pasta and cook until al dente according to package instructions. Drain, reserving 1 cup of pasta cooking water.

2. Step 2

   Meanwhile, dice the half onion, mince the garlic clove and finely dice the chorizo. In a large (12-inch) skillet over medium-low, lightly sauté the chorizo until the fat starts to render. Once the chorizo gets shiny and turns a solid color, about two minutes, remove the chorizo using a slotted spoon, leaving the orange oil in the pan. (Be careful not to overcook the chorizo or it will become tough.)

3. Step 3

   Turn heat to medium-high and add the olive oil to the pan. Add the onion, garlic, red pepper, a good pinch of salt and pepper, and sauté until the onion turns soft and translucent, about 5 to 7 minutes.

4. Step 4

   Add the crushed tomatoes, then add the cooked chorizo. Turn down the heat to medium-low, stir in the sugar, and allow the sauce to simmer for 5 minutes. If at any point the sauce starts to look chunky, add ½ cup of water, and more if necessary.

5. Step 5

   When the pasta is cooked, add it to the sauce and toss, along with enough pasta water for the tomato sauce to enrobe the strands.

6. Step 6

   Divide into four bowls, and top with pecorino or Parmesan, a few more grinds of black pepper, and one more glug of olive oil for good measure.