Ingredients

Sofrito

1/3 cup , Extra-virgin olive oil
1 ea. , Onion, medium, small diced
32 oz. , Tomatoes, canned, peeled whole strained (juice reserved), roughly chopped
¼ tsp. , Salt

Pasta Sauce

1 oz., Extra-virgin olive oil
4 oz. , Chorizo, cut in 4ths lengthwise, then into ¼” pieces
¼ cup , Garlic cloves, sliced
2 tsp., Pimentón
8 oz., Chard, stemmed, cut in 2” pieces or other leafy greens
8 oz., Barilla Red Lentil Penne pasta

Garnish

1 oz., Extra-virgin olive oil
¼ cup , Pine nuts
¼ cup , Currants
2 tbsp. , Parsley, chopped

Method

1. For the Sofrito: Heat olive oil in a deep saucepot over a medium-high flame. Add the onions and reduce the heat to low.

2. Braise the onion slowly covered, stirring often. The onions will turn translucent, then golden. This should take about 30 minutes.

3. When the onions are golden, add in the tomatoes and their juices, and gentle simmer, uncovered, for 60 to 75 minutes.

4. For the Pasta Sauce: Heat a sautoir over medium heat. Add the oil and chorizo. Cook for 2 minutes. Reduce the heat to low and add the garlic. Cook until the garlic is translucent. Add the pimentón and sofrito. Bring to a low simmer and cook for 5 minutes or until the flavors meld. Stir in the chard.

5. Bring a large pot of water to a boil. Add a handful of salt. Once the pot is back up to a boil, add the Barilla Red Lentil Penne pasta. Stir and cook until the pasta is slightly undercooked, approximately 6 minutes.

6. Drain the pasta and add to the sauce. Add some pasta water if needed. Season with salt and pepper.  Let the pasta simmer in the sauce until the pasta is al dente, 1 -2 minutes.

7. For the Garnish: In a separate sauté pan, heat the oil, pine nuts and currants over low heat. Cook until the currants puff up and the pine nuts are toasted. Stir in the parsley. Season with salt and pepper.

8. To Serve: Place a portion of pasta in a bowl. Top with a spoonful of the garnish.