The weather just cooled down at least a few degrees outside so making a heartier dish isn’t downright preposterous. I’ve been thinking of making this for a while because though jarred tomato sauces are much simpler to dump into the pan and swirl around with spaghetti, a traditional pasta dish is far from jarred.

But in truth it doesn’t take that much more. Olive oil, onion, garlic, canned tomatoes, tomato paste, and herbs are all you really need for a tasty pasta sauce. I also added some soy chorizo for texture and spice. You can freeze this after the fact if you have some leftover and use it for all sorts of tasty recipes.

Fire Roasted Spaghetti Al Pomodoro

1/4 cup extra virgin olive oil
1 medium onion, finely chopped
4 garlic cloves, minced
6 ounces soy chorizo
1 tbsp tomato paste
1 28-ounce can organic fire roasted chopped tomatoes
Sea salt and freshly ground pepper, to taste
3 large fresh basil sprigs
12 ounces organic whole wheat spaghetti

Method

1. Heat olive oil in a large skillet over medium heat. Add in onion and garlic and cook until fragrant.

2. Add in crumbled soy chorizo and cook for 2 minutes.

3. Add in canned tomatoes and tomato paste and cook for 20 minutes. Add in basil and cook 10 more minutes. When the sauce is done remove the basil leaves.

4. At the same time, cook spaghetti until al dente. Serve sauce over spaghetti and garnish with basil.