Carne De Res Verduras Y Macarrones A La Sartén Recipes
SPANISH TOMATO & SAUSAGE PASTA | MACARRONES A LA MADRILEñA RECIPE
Steps:
- Fill a stock pot a little over half ways with cold water, season generously with sea salt and heat it with a medium-high heat
- Meanwhile, finely dice 1/2 onion, roughly mince 4 cloves garlic, finely chop a handful of fresh parsley, finely grate 6 to 8 tomatoes, you want a total of 2 cups (450 grams) finely grated tomato and cut 2 sausages into rounds that are 1/4 inch (.75 cm) thick
- Heat a fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil, after 2 minutes add in the sliced sausage and mix with the olive oil, after 4 to 5 minutes and the sausage is lightly sauteed, remove from the pan and set aside
- Using the same pan with the same heat, add in the diced onion and mix with the olive oil, after 3 minutes and the onion is translucent a lightly sauteed, add in the minced garlic and continue to mix, after 30 seconds add in a generous 1/2 tsp (1.30 grams) sweet smoked paprika, quickly mix together and then add in the 2 cups grated tomato, 2 tbsp (7.60 grams) of the finely chopped parsley and season with sea salt, black pepper and a pinch of white sugar, mix together and simmer on a medium heat
- At this point the water should be boiling in the stock pot, add in 2 cups (220 grams) uncooked penne pasta, give it a quick mix and cook until al dente (check you pasta package for timing), then remove from the heat and drain into a colander, shake off any excess water
- Moving back to the tomato sauce, it should be nice & thick and all the flavors well combined, turn off the heat in the pan, add in the cooked penne pasta and mix together until well mixed
- Transfer the pasta into serving dishes, top off with finely grated Manchego cheese and sprinkle with freshly chopped parsley, serve at once, enjoy!
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