Tomato Sauce with Chorizo & Peas

I've been meaning to post this recipe for, like, forever.  Or at least since the beginning of September, which feels like such a long time ago even though it wasn't.  It's funny when time plays tricks on you like that.  Another funny thing is that usually I dislike peas because I don't like the way they sort of smoosh in my mouth when I eat them but, for some reason, they're really quite yummy in this tomato sauce.  You'd think I have the same problem with blueberries.  But I don't.  It's strictly a pea thing.  Don't know why.

TOMATO SAUCE with CHORIZO & PEAS
printer friendly recipe

28 ounce tin plain tomato sauce (make sure it's plain, not seasoned with basil or anything like that)
1 tablespoon olive oil
8 ounces fresh chorizo, removed from casings and crumbled
1 small onion, finely diced
4 garlic cloves, minced
3/4 cup frozen peas
2 teaspoons smoked paprika
1/2 teaspoon thyme
1 bay leaf
1/4 teaspoon salt
1/4 teaspoon freshly cracked black pepper

Heat the olive oil in a medium saucepan over medium high heat.

Add the chorizo and saute until no longer pink, stirring frequently

Add the onions and garlic.  Saute for a few minutes, stirring frequently, until the chorizo starts to brown.

Add the smoked paprika, thyme, salt and pepper.  Cook for a couple of minutes.

Add the tomato sauce and bay leaf.  Stir thoroughly.

Simmer, partially covered, for 15 minutes.

Add the peas.  Simmer for 5 more minutes.

Sauces one pound of pasta, whatever shape you like.