Pasta al Horno

Pasta coated in a thick sauce infused with chorizo fat, hidden under a golden, crispy cheese crust. The scent of smoked paprika and melted onion defines this soulful dish.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 723
• Protein: 25 g
• Carbs: 86 g
• Fat: 30 g

Ingredients

• 400 g Dried pasta ( penne or macaroni type )
• 150 g Chorizo ( cut into small cubes )
• 1 piece Onion ( finely sliced )
• 2 piece Garlic ( minced )
• 2 tbsp Extra virgin olive oil
• 1 tsp Smoked paprika
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 400 g Crushed tomatoes
• 100 g Manchego Cheese ( grated )

Instructions

1. Cooking pasta

   Plunge the dry pasta into a large amount of boiling salted water. Remove them 2 minutes before the indicated time: they must remain firm to the bite as they will finish cooking in the sauce in the oven.

2. Searing chorizo

   In a pan with olive oil, sweat the sliced onion. Add the chorizo. The fat must release and color the oil bright red. Add the garlic at the end so it doesn't burn.

3. Reducing the sauce

   Pour in the crushed tomatoes (missing ingredient) and smoked paprika. Let it reduce over medium heat until the sauce coats the spoon and becomes thick.

4. Assembly and gratin

   Mix the pasta and sauce, then pour into a baking dish. Cover generously with grated Manchego (missing ingredient). Bake at 200°C until the cheese bubbles and forms a hazelnut-colored crust.

Chef's tips

• Never rinse your pasta after cooking, the starch allows the sauce to cling properly.
• If the sauce is too acidic, a small pinch of brown sugar will balance it out.
• Let the dish rest for 5 minutes out of the oven before serving so the flavors set.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat in the oven to maintain crispiness.