Macarrones con Chorizo de la Abuela
Macarrones con Chorizo de la Abuela·(mah-kah-ROH-nes kohn choh-REE-tho deh lah ah-BWEH-lah)
La Comida Hecha Rápida (The Weeknight Heart)
This isn't a delicate Italian pasta; it is unapologetic, rustic Spanish comfort food born from a mid-century pantry. The magic lies entirely in patience with the fat: slowly rendering firm, paprika-laced Spanish chorizo until it bleeds a vibrant red gold, then using that smoky oil to fry the sofrito. It smells exactly like an abuela's kitchen, easily resurrected on a busy American weeknight.
Before you start
Preheat the broiler.
Set your oven's broiler to high before assembling the final dish.
Ingredients
- dried penne pasta1 lb
- extra-virgin olive oil1 tbsp
- cured Spanish chorizo8 oz
- yellow onion1 large
- garlic3 cloves
- 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 mozzarella1 1/2 cup
- Parmesan cheese1/2 cup
Method
- 01
Boil the pasta to a firm al dente.
Drop the penne into heavily salted boiling water and cook for two minutes less than the package tells you, reserving a half cup of the starchy water before draining.
- 02
Render the red gold.
In a wide skillet over medium-low heat, slowly cook the sliced chorizo in a splash of olive oil until it crisps and bleeds its vivid, smoky orange fat, then scoop out the meat and leave that glorious fat in the pan.
- 03
Build the sofrito in the chorizo fat.
Crank the heat to medium, dump the diced onion directly into the rendered fat, and sweat it for 6 to 8 minutes until softened and deeply golden before tossing in the garlic for one final minute.
- 04
Deglaze the pan and build the tomato base.
Hit the pan with white wine, scraping up the browned bits until the liquid almost vanishes, then stir in the tomato paste, crushed tomatoes, oregano, bay leaf, sugar, salt, and pepper.
- 05
Simmer the sauce to marry the flavors.
Drop the heat to low and let the sauce bubble lazily for 10 minutes to thicken up.
- 06
Bring the elements together.
Fish out the bay leaf, dump the crispy chorizo and drained pasta into the simmering sauce, and toss aggressively, adding a splash of pasta water if the noodles need loosening.
- 07
Gratinate under the broiler to finish.
Transfer the whole mess to a baking dish, blanket it with the mozzarella and Parmesan, and blast it under the broiler for 3 to 5 minutes until the cheese is bubbling and spotted with dark, crusty bits.
Notes
Use cured Spanish chorizo, not Mexican chorizo.
Spanish chorizo is a firm, cured sausage heavily laced with smoked paprika, usually hanging out near the deli cheeses at the supermarket. Raw, crumbly Mexican chorizo will completely ruin the architecture and flavor of this dish.
From Cook Spanish in America.