Spaghetti a la Española

JULIO A. GONZALEZ
JULIO A. GONZALEZ
I love to cook and when I make spaghetti everyone likes it, I always use Spanish chorizo in some of my recipes because it adds great flavor.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 package spaghetti, La Moderna
  • 2 Spanish chorizo
  • 1/2 kilos tomato 1/2 kilos tomato
  • 4 allspice berries
  • 100 grams Manchego cheese, grated 100 grams Manchego cheese, grated
  • 1 stick butter, 90 g 1 stick butter, 90 g
  • 2 onions, medium 2 onions, medium
  • 1 sprig aromatic herbs
  • 1 sprig parsley, chopped 1 sprig parsley, chopped
  • salt, and pepper to taste salt, and pepper to taste
Preparation
30 mins
15 mins
Low
  • Cook the spaghetti in boiling water with one of the onions, the four allspice berries, the herbs, and salt.
  • Once the spaghetti is cooked, rinse it with cold water and drain it very well.
  • Fry the chorizos in hot oil and once fried, remove them.
  • In the same fat released by the chorizo, fry the other chopped onion and the roasted tomato, ground and strained, season with salt and pepper, add the chopped parsley, and let it boil until it thickens.
  • In buttered individual baking dishes, put a layer of spaghetti, another layer of cheese, chorizo, pieces of butter, tomato, and continue until finished with cheese and a piece of butter.
  • Put the individual baking dishes on a tray in the hot oven until the Manchego cheese gratins.
  • Serve it hot.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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