Spicy sauce with the Spanish sausage, add to that some very nice pasta, and you have yourself dinner fit for a king.
I made this dish using only ingredients I had at hand after not going to the store for four days—a long time in my world. Come to think of it, maybe you will learn more about me than about the recipe, knowing which things I hoard at home. Current count of tomato cans at home: 10.
Chorizo pasta
Saute chopped onions, diced carrots, and a chopped celery stick on some olive oil. Add two chopped mini chorizo sausages (from Migros) and saute until the chorizo is fragrant, starting to get some color, and the onions are golden. Add a can of chopped tomatoes, some stock cube, a glass or so of white wine, and let simmer while you cook the pasta. I used about 250 g of pasta for this amount of sauce; you can stretch it to 350 g, no problem.
I will not preach on how to marry the pasta with the sauce, but know that you are missing out if you simply put the cooked pasta on the plate and add a dollop of sauce on top of it.
I had some cooked beets in the fridge, so I drizzled them with sherry vinegar, olive oil, salt, and pepper.