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Alex

Alex Gonzalez

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Recipe of Spaghetti to the Spanish
Recipe

Spaghetti to the Spanish

30 mins
15 mins
Low
12
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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
  • 1 package spaghetti, The modern
  • 2 Spanish chorizo sausage
  • 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

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.

PRESENTATION

Cover them refractory with enough cheese and garnish with Chinese parsley.

TIPS

If you want you can prepare them in advance and bake minutes before serving.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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