Ingredients
12 ounces fettuccine noodles
3 tablespoons chopped fresh basil
1 bay leaf
Salt and pepper to taste
Salt and pepper to taste
1/4 cup light cream
14 1/2 ounce can crushed tomatoes
14 1/2 ounce can tomato sauce
2 1/2 tablespoons dry white wine
1 pound homemade spiced chorizo sausage (use recipe above)
1 1/2 cloves garlic, minced
1 carrot, chopped
1/2 large onion, chopped
1 tablespoon olive oil
Dash salt and cracked pepper
4 tablespoons apple cider vinegar
1/4 teaspoon cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
2 teaspoons dried Mexican cilantro
1 1/2 teaspoons garlic salt
1 1/2 tablespoons paprika
2 tablespoons chili powder
1 1/2 – 2 pounds highly marbled pork shoulder or pork butt
Step by step
Heat the olive oil in a large pan over medium heat. Add the onion, garlic and carrot and cook until soft, about 6-7 minutes, or until soft. Add salt and pepper.
Add the chorizo to the pan, crumble and cook until browned, about 4 minutes. Add the browned chorizo mixture to a slow cooker and mix in the wine, tomato sauce, crushed tomatoes, bay leaf, salt and pepper. Cover the slow cooker with a lid, set it to a low heat setting, and cook for about 4 hours. Add salt and pepper to taste. Once done, add the cream and chopped basil.
When the sauce is almost done, bring the water to boil in a medium saucepan and add the fettuccine. Cook until al-dente, about 8 minutes. Rinse and set aside. Add the pasta to the sauce and serve.