Alex Gonzalez

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Alex Gonzalez

Spaghetti to the Spanish

Name: Spaghetti to the Spanish
Prep time: 45 min
Cook time: 45 min
Yield: 4
Cuisine: Española
Ingredients: 1 package spaghetti, The modern; 2 spanish chorizo; 1/2 kilos tomtato; 4 pending, fat woman; 100 grams manchego cheese, grated; 1 stick butter, 90 g; 2 onions, median; 1 twig aromatic herb; 1 twig parsley, chopped; salt, and pepper to taste

30 mins

15 mins

Low

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Alex Gonzalez

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I love to cook and when I do spaghetti everyone likes me, I always use Spanish chorizo in some of my recipes because it gives a great flavor.

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Ingredients

4 portions

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Preparation

Cook the spaghetti in boiling water with one of the onions, the four fat peppers, the herbs of smell and salt.

Once the spaghetti is cooked, refrigerate it with cold water and drain it well.

Fry the chorizos in hot oil and once fried remove them.

In the same fat that released the sausage, fry the other chopped onion and the roasted, ground and strained tomato, season with salt and pepper, add the chopped parsley and let it boil until it thickens.

In individual buttered refractarios, put a layer of spaghetti, another of cheese, chorizo, pieces of butter, tomato and so on until finishing with cheese and piece of butter.

Put the individual refractories in a tray in the hot oven until the Manchego cheese gratin.

Serve hot.