Macarones con Chorizo en Tomate
In this Macaroni with Chorizo Recipe I prefer to use homemade tomato sauce as I think the flavour it gives is marvellous but if you are short of time you could use a pre-prepared sauce.
In Spain pasta is usually served as a starter and this is enough for about 6 starters or 3 – 4 main courses.
- 350g macaroni
- 100g chorizo, roughly chopped
- 3 tablespoons of olive oil
- 100g grated cheese
- homemade tomato sauce
- 3 cloves of garlic, crushed
- 1 teaspoon of oregano
- 300g of mushrooms, sliced
Preheat the oven to between 180ºC and 200ºC
Make the tomato sauce. Add the garlic and oregano to the tomato sauce while you are making it.
Boil the macaroni until it’s cooked. Meanwhile fry the mushrooms gently in the oil for about 5 minutes. Keep back about 4 or 5 tablespoons of the tomato sauce and add the rest of it to the mushrooms. Add the macaroni once it is cooked and mix well. Put this mix in an ovenproof dish.
Scatter the chorizo over the top of the pasta and then push it down a little so it doesn’t dry out.
Pour the remaining tomato sauce over the pasta and sprinkle the cheese on top.
Put the dish in the oven for about 30 minutes until the cheese is melted and golden and the chorizo is thoroughly heated.
Serve with crusty bread or a side salad if using as a main course.