Macarrones con Chorizo de la Abuela
Macarrones con Chorizo de la Abuela
La Comida Hecha Rápida: The Weeknight Heart
Twenty minutes. That is the entire window for this mid-century Spanish survival meal, the exact time between dumping dry tubular macaroni into boiling water and pulling a paprika-stained wooden spoon out of the skillet. You slowly render cured Spanish chorizo until it bleeds a smoky, neon-orange fat, and you use that fat to fry your onions—drain the pasta, toss it in that brick-red oil, and eat.
Before you start
Preheat the oven broiler to high.
Ingredients
- dried penne pasta1 lb
- extra-virgin olive oil1 tbsp
- cured Spanish chorizo8 oz
- yellow onion1 large
- garlic clove3 med
- dry white wine1/4 cup
- tomato paste1 tbsp
- crushed tomatoes28 oz
- dried oregano1 tsp
- bay leaf1 med
- sugar1/2 tsp
- kosher salt1 tsp
- black pepper1/2 tsp
- low-moisture mozzarella cheese1 1/2 cup
- Parmesan cheese1/2 cup
Method
- 01
Boil the pasta to a firm al dente.
Bring a large pot of heavily salted water to a boil, add the penne, and cook for 2 minutes less than the package instructions so it can finish cooking in the sauce; drain well and reserve 1/2 cup of the starchy pasta water.
- 02
Render the red gold.
Place a large, wide skillet or Dutch oven over medium-low heat with the olive oil and sliced chorizo. Cook slowly, stirring often, for 5 to 7 minutes until the chorizo crisps up and releases its bright orange, smoky fat, then remove the chorizo with a slotted spoon and set aside.
- 03
Build the sofrito.
Turn the heat to medium and add the diced onion directly into the rendered chorizo fat. Sauté for 6 to 8 minutes until golden and deeply softened, then add the minced garlic and cook for 1 minute more.
- 04
Deglaze the pan.
Pour in the white wine to deglaze the pan, scraping up any browned bits stuck to the bottom, and let it evaporate almost completely before stirring in the tomato paste to cook for 1 minute.
- 05
Simmer the sauce.
Pour in the crushed tomatoes and add the oregano, bay leaf, sugar, salt, and pepper. Turn the heat down to low and let the sauce simmer for 10 minutes so the flavors marry and the sauce thickens slightly.
- 06
Unite the elements.
Remove the bay leaf from the sauce and stir the crispy chorizo and drained penne back into the pan. Toss everything together, adding a splash of the reserved pasta water if the sauce feels too thick until the noodles are luxuriously coated.
- 07
Gratin the pasta.
Transfer the pasta to a 9x13-inch baking dish, scatter the mozzarella and Parmesan evenly over the top, and broil for 3 to 5 minutes until the cheese is melted, bubbling, and spotted with golden-brown crusty bits.
- 08
Rest before serving.
Let the dish rest for 5 minutes before scooping out hearty portions.
Notes
Sourcing the right chorizo is non-negotiable.
You must use firm, cured Spanish-style chorizo, typically found near the prosciutto and Manchego in American supermarkets. Do not use raw, crumbly Mexican chorizo, which will fundamentally alter the texture and flavor of the dish.
From Cook Spanish in America.