{"id":721,"date":"2008-11-20T21:28:59","date_gmt":"2008-11-21T01:28:59","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=721"},"modified":"2008-11-20T22:09:55","modified_gmt":"2008-11-21T02:09:55","slug":"fettucini-with-chorizo-meat-sauce-and-fresh-tomato%e3%83%81%e3%83%a7%e3%83%aa%e3%82%be%e3%83%9f%e3%83%bc%e3%83%88%e3%82%bd%e3%83%bc%e3%82%b9%e3%81%ae%e3%83%91%e3%82%b9%e3%82%bf","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=721&lang=en","title":{"rendered":"Fettucini with Chorizo Meat Sauce and Fresh Tomato
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Fettucini with Chorizo Meat Sauce and Fresh Tomato<\/strong>
\nDinner November 16, 2008<\/em><\/p>\n

I don’t have much experience cooking with chorizo, and I really didn’t know what to do with the chorizo I bought from a nearby discount grocery store. Well, it’s like sausage with lots of spices, so I thought it should taste good with pasta. When I told Terry about this idea, he suggested using half chorizo and half ground beef, as chorizo has a very strong flavor (he often surprises me with very helpful cooking tips :)). The meat sauce was made with chorizo, ground beef, canned tomato, onion, garlic, sugar, salt, and pepper. I added fresh diced tomato and chopped green onion right before serving. It was a wonderful pasta dish. I liked the combination of spices in the chorizo and fresh tomato taste.<\/p>\n

By the way I took these pictures using the photo studio box (like this<\/a>) that Terry had made for me. It worked great! I think these are the best pictures I’ve taken indoors.<\/p>\n

Please help us promote our blog by clicking on the following button. Thank you.<\/p>\n

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Fettucini with Chorizo Meat Sauce and Fresh Tomato Dinner November 16, 2008 I don’t have much experience cooking with chorizo, and I really didn’t know what to do with the chorizo I bought from a nearby discount grocery store. Well, it’s like sausage with lots of spices, so I thought it should taste good with […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-721","post","type-post","status-publish","format-standard","hentry","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/721","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=721"}],"version-history":[{"count":12,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/721\/revisions"}],"predecessor-version":[{"id":745,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/721\/revisions\/745"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=721"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=721"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=721"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}