Macaroni with chorizo and cheese gratin

Ingredients

• 400 gmacaroni
• 2fresh chorizo sausages
• 400 gtomato sauce
• 2sun-dried tomatoes
• 1onion
• 1green pepper
• 1leek
• 1chilli pepper
• 2 clovesgarlic
• 150 ggrated Parmesan
• 100 mlwhite wine
• 1bay leaf
• to tasteolive oil
• to tastesalt
• to tasteblack pepper
• 1 teaspoonsugar
• to tasteoregano

Instructions

1. 1

   Cook the macaroni

   Cook the macaroni in salted water.

2. 2

   Chop the ingredients

   Chop the chorizo, sun-dried tomatoes and chilli.

3. 3

   Make the sofrito

   Prepare the sofrito with the vegetables and chorizo.

4. 4

   Add the tomato

   Stir in the tomato sauce.

5. 5

   Mix the pasta

   Add the cooked macaroni and mix it with the sauce.

6. 6

   Gratinate the pasta

   Cover with grated cheese and grill at 280°C for 5 minutes.

7. 7

   Serve the dish

   Serve the macaroni with chorizo and gratinated cheese.

What is macaroni with chorizo?

This is a Spanish-style baked pasta dish, pairing macaroni with chorizo and a tomato-based vegetable sofrito. The oven finish melts and browns the Parmesan over the sauced pasta.

The version here gets its savoury character from fresh chorizo, while tomato, pepper, leek and onion build the sauce around it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 759 calories, 40g protein, 85g carbs, 28g fat.

The macaroni provides most of the carbohydrates, while the chorizo, olive oil and Parmesan contribute much of the fat; chorizo and Parmesan also supply protein. Pair a serving with a generous salad or vegetables to add freshness and balance the plate.

The sofrito and its ingredients

Vegetable base: onion, green pepper, leek and garlic give the sauce a rounded, aromatic foundation.

Chorizo and chilli: chorizo brings seasoning and richness, while the chilli adds a sharper note. Adjust the chilli to suit your preference.

Getting the pasta texture right

Pasta: cook the macaroni in salted water, then combine it with the sauce as directed. If you prefer the pasta to retain more bite after baking, avoid cooking it beyond tender.

Mixing: coat the macaroni evenly so the tomato and chorizo are distributed through the dish rather than sitting in one place.

The cheese topping

Parmesan: spread the grated cheese over the top for a savoury, golden finish. An even layer helps the surface gratinate consistently.

Grilling: the recipe specifies 280°C for 5 minutes, so keep an eye on the top as it cooks and serve once gratinated.

Flavour and seasoning

Wine and bay: white wine and a bay leaf add depth to the sauce, while oregano gives it a herbal note.

Balance: the teaspoon of sugar rounds out the tomato sauce. Taste the finished sauce before serving and adjust salt and black pepper as needed.

What to serve alongside

Fresh side: a crisp green salad or simply dressed vegetables bring freshness alongside the rich pasta and cheese.

For a fuller table: serve with bread if you want something to mop up the tomato sauce, or keep the portions focused on the macaroni and add extra vegetables.

Recipe notes & tips

• Grate the Parmesan evenly so it covers the top of the dish.
• Chop the vegetables to a similar size so they sit well in the sofrito.
• Use the chilli sparingly if you prefer a milder result.
• Keep an eye on the dish during the 5-minute gratinating stage.
• Taste the tomato sauce before mixing it with the macaroni and adjust the seasoning.

Variations

• Milder version: leave out the chilli for a gentler sauce.
• Extra vegetables: add chopped courgette to the vegetable base.
• Herb swap: use thyme in place of oregano for a different herbal note.
• Cheese blend: combine Parmesan with a little grated Cheddar for a softer, more mellow topping.
• Fresh finish: scatter chopped parsley over the dish just before serving.

Common mistakes to avoid

• Overcooked macaroni: cook it only until tender so it does not become too soft after the oven finish.
• Uneven topping: spread the Parmesan across the whole surface so it gratinates evenly.
• Too much chilli: start with less if its heat is unfamiliar, then adjust the next time.
• Unbalanced sauce: taste before combining with the pasta and correct the seasoning as needed.
• Unwatched grill: check the top during the 5-minute gratinating time to prevent it browning too far.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat until piping hot in the oven or microwave; the pasta may soften after storage.

Frequently asked questions