Macarrones con Chorizo y Tomate
Spain's all-time favorite childhood comfort food: rigati macaroni baked in a rich homemade sofrito of Spanish cured chorizo, sweet onions, and plum tomatoes, topped with melted Manchego cheese.
Ingredients
- • 350g macaroni or penne pasta
- • 200g Spanish cooking chorizo (chorizo fresco o semicurado), skinned and diced
- • 1 onion, finely diced, 2 cloves garlic minced
- • 500g tomato passata or canned crushed plum tomatoes
- • 1 tsp dried oregano, 1/2 tsp sugar, salt and pepper
- • 100g grated Queso Manchego or mild melting cheese
Preparation Steps
In a deep pan over medium heat, cook diced chorizo for 4-5 minutes until it releases its vibrant paprika-tinted oil. Remove chorizo with a slotted spoon, leaving flavorful oil in pan.
In the rendered chorizo oil, cook the diced onion and garlic for 6-8 minutes until soft and translucent. Add tomato passata, oregano, sugar, salt, and black pepper. Simmer gently for 15 minutes.
Cook macaroni in boiling salted water until al dente (1-2 minutes short of package instructions). Drain and toss immediately into the tomato sauce along with the cooked chorizo.
Transfer into a baking dish, cover with grated Manchego cheese, and grill at 200°C for 5-6 minutes until bubbly and golden. Serve warm.