A thick tomato sauce full of character, coating every macaroni along with the smoky flavour of the chistorra.
Coupage Natural, with its blend of Picudo, Picual and Hojiblanca, is powerful enough to hold up the smoky flavour of the chistorra without fading.
Macaroni with Chistorra
When your appetite calls for something hearty, Macaroni with Chistorra is the answer. A homemade tomato sauce with chistorra, slow-cooked until rich and silky, coating every macaroni. A pasta dish with character, perfect for your hungriest days.
Servings 3 people
Calories 700kcal
Ingredients
- 300 g Pasta
- 200 g Chistorra
- 6 Ripe tomatoes
- 1 Onion
- ½ Red pepper
- ½ glass White wine
- 2 tablespoons Coupage Natural EVOO
- 1 tablespoon Sugar
- Salt To taste
Instructions
- Prepare the ingredients.Cut the chistorra into pieces. Chop the onion, pepper and tomato.
- Fry the base.Pour the EVOO into the frying pan and heat over medium heat. Add the pepper and onion, and sauté for 2-3 minutes.
- Add the tomato.Add the tomato and sauté for 2-3 more minutes.
- Cook the sauce.Add the wine, salt and sugar, and cook for 8-10 minutes. Add the chistorra and cook for 2-3 more minutes. Set the sauce aside.
- Cook the pasta.In a pot, heat salted water. When it boils, add the macaroni and cook for 8-10 minutes (depending on the type of pasta). Drain and rinse with cold water.
- Combine everything.Add the macaroni to the sauce and stir over medium heat for 5-7 minutes.
Only rinse the pasta with cold water if you are not going to mix it with the sauce straight away, so it doesn’t stick.
Notes
- We chose our Coupage Natural, a complex EVOO, almost a symphony: its natural blend of Picual, Picudo and Hojiblanca gives it its aromas and nuances, and it is powerful, ideal for intensely flavoured dishes like this one.
- If you like it with more kick, add a pinch of hot paprika to the sofrito.
- You can add a splash of cream at the end for a creamier version.
- You can swap the chistorra for a spicy version if you like it with more kick.
