Pasta with chistorra

Pasta with chistorra



  • 300 g / 10 ½ oz of pasta
  • 200 g / 7 oz of chistorra
  • 6 ripe tomatoes
  • 1 onion
  • ½ red pepper
  • ½ glass of white wine
  • 2 tablespoons of EVOO Coupage
  • 1 tablespoon of sugar
  • Salt


Cut the chistorra into pieces. Chop the onion, pepper and tomato. Pour two spoonfuls of EVOO into the frying pan and heat on medium. Add the pepper and onion and fry for 2-3 minutes. Add the tomato and fry for 2-3 minutes. Add wine, salt and sugar and leave for 8-10 minutes. Add chistorra and leave for 2-3 minutes. Turn off the heat and leave aside the sauce we have prepared.

In a pot, heat water with salt over medium heat. Add the 300g / 10½ oz of macaroni after it starts to boil. Leave for 8-10 minutes (the time will depend on the type of pasta). Drain the macaroni and rinse with cold water. Add the macaroni to the sauce and stir for 5-7 minutes over medium heat.

Use of the Coupage: This is a complex EVOO. We like to compare it to a symphony. The natural blend of the three types of olives (picual, picudo and hojiblanco) gives this oil its differential aromas and nuances.

We choose EVOO because of being a powerful EVOO that makes it ideal for strong dishes.

Carmen´s recipe

Pasta with chistorra
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