Macaroni with chorizo

Ingredients

• Not specifiedMacaroni
• Not specifiedHomemade tomato sauce
• Not specifiedTomatoes
• Not specifiedOnion
• Not specifiedOlive oil
• To tasteSalt
• To tasteOregano
• Not specifiedOnion
• Not specifiedChorizo
• Not specifiedEmmental cheese, or another cheese of your choice

Instructions

1. 1

   Cook the tomato sauce

   Warm a little olive oil in a saucepan and gently soften the onion with a little salt. Add the chopped tomatoes and cook over a medium heat until the sauce has reduced. Taste and adjust the salt if needed, add the oregano, then blend the sauce.

2. 2

   Boil the macaroni

   Bring a large pan of salted water to the boil. Add the macaroni and cook for the time recommended on the packet.

3. 3

   Fry the chorizo

   Finely chop the second onion and cook it in a little hot olive oil in a frying pan until golden. Add the chopped chorizo and fry gently.

4. 4

   Combine with sauce

   Stir the tomato sauce into the pan with the chorizo and let the mixture reduce briefly so the flavours combine.

5. 5

   Heat the grill

   Preheat the oven to 220°C on the grill setting.

6. 6

   Mix and top

   Drain the cooked macaroni well, add it to the chorizo and tomato sauce, and leave it for a few minutes. Transfer everything to an ovenproof dish and cover with a generous layer of Emmental.

7. 7

   Grill and serve

   Grill for about 7 minutes, or until the cheese is browned to your liking. Serve hot.

What is macaroni with chorizo?

This is a baked pasta dish built around macaroni, tomato sauce and chorizo, finished with a layer of melted, browned cheese. It draws on familiar Spanish home-cooking ingredients, with the oven finish giving a simple pasta supper a crisp top.

This version works by bringing the pasta and sauce together before baking, so the chorizo’s savoury flavour is spread through the dish. The brief grill is for browning the cheese rather than cooking the pasta from scratch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 27g protein, 70g carbs, 27g fat.

Most of the carbohydrates come from the macaroni, while olive oil, chorizo and cheese contribute much of the fat; the chorizo and cheese also provide protein. Serve it with a generous salad or vegetables to balance the plate. These figures are rough estimates because ingredient quantities were not provided.

Build the tomato sauce

Tomatoes: Cook the chopped tomatoes with softened onion until the mixture reduces; this concentrates the sauce and helps it cling to the pasta.

Oregano: Add it after the sauce has reduced, then blend the sauce as directed. Taste before moving on, since the recipe calls for adjusting the salt at this stage.

Fry the chorizo gently

Onion first: Give the chopped onion time to soften and turn golden in hot olive oil before adding the chorizo.

Chorizo next: Fry the pieces gently, then stir in the tomato sauce. Letting the two cook together briefly gives the sauce time to pick up the chorizo’s flavour.

Cook the pasta just right

Packet timing: Follow the cooking time on the macaroni packet, checking it towards the end if you prefer it firm.

Drain well: Excess water can thin the sauce, so drain the pasta thoroughly before mixing it with the chorizo mixture.

Get a crisp cheese topping

Cheese layer: Spread the macaroni in an ovenproof dish and cover it with a generous layer of Emmental or another cheese you like.

Grill cue: Use the colour you prefer as your guide; the recipe gives about 7 minutes at 220°C on the grill setting. Keep an eye on it so the top does not brown too far.

Plan the timing

The stated total time is 42 minutes, including the sauce, pasta and oven finish. The pasta cooks while you prepare the chorizo mixture, helping the stages overlap.

The exact pasta cooking time depends on the packet, and the cheese may take a little more or less than 7 minutes to reach your preferred colour.

What to serve alongside

A green salad or simply dressed vegetables make a fresh contrast to the rich, cheesy pasta. You can also serve it with bread for a more filling meal.

Recipe notes & tips

• Use the packet instructions to time the macaroni and check it before draining.
• Let the tomato sauce reduce before blending so it is not watery.
• Drain the macaroni thoroughly before adding it to the sauce.
• Spread the macaroni evenly in the ovenproof dish so the cheese browns across the top.
• Watch the grill closely during the final 7 minutes, as browning can happen quickly.

Variations

• Change the cheese: Use another cheese that melts and browns well in place of Emmental.
• Add vegetables: Stir cooked peppers or courgette into the sauce for extra texture.
• Adjust the herbs: Use a little more or less oregano to suit your taste.
• Make it milder: Choose a milder chorizo if you want less heat.
• Add a salad: Serve with crisp salad leaves for a fresh side.

Common mistakes to avoid

• Watery sauce: Let the chopped tomatoes cook down before blending.
• Overcooked pasta: Follow the packet timing and check the macaroni before draining.
• Wet macaroni: Drain it well so it does not loosen the sauce.
• Burnt cheese: Keep the dish under close watch while it grills.
• Chorizo added too soon: Soften and brown the onion first, then add the chorizo.

How to store

Cool leftovers promptly, then refrigerate in a covered container and eat within 3 days. Reheat until piping hot in the oven or microwave; add a splash of water if the pasta seems dry.

Frequently asked questions