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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.
Course Appetizer
Cuisine Mediterranean
Keyword Chistorra, Coupage Natural, EVOO Recipes, Lunches, Pasta, Quick
Total Time 29 minutes
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.
    • 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.
  • Combine everything.
    Add the macaroni to the sauce and stir over medium heat for 5-7 minutes.

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.