Macaroni and chorizo, baked

Macaroni with chorizo

The macaroni and chorizo ​​are a classic. We are going to gratinate them later, with a few pieces of mozzarella on the surface.

To make them very juicy, the ideal is to finish cooking the pasta in the oven. For this reason, the ideal is that the pasta has a good amount of salsa, so it will not stay dry.

If you like the sausage you have to try this recipe: chorizos with cava.

Macaroni and chorizo, baked
Kitchen: Traditional
Recipe type: Pasta
Rations: 6
Preparation time: 
Cooking time: 
Total time: 
  • Water
  • Sal Island
  • 500 g macaroni
  • 90 g of chorizo
  • 560 g tomato passata
  • 1 mozzarella
  • Sal Island
  • Aromatic herbs
  1. We prepare the ingredients.
  2. We put plenty of water in a saucepan. When the water is boiling, add salt and then the pasta.
  3. We chop the chorizo ​​and put it in a frying pan.
  4. Once golden, add the tomato passata, a little salt and aromatic herbs.
  5. When the pasta is cooked, we take it out and drain it slightly to add it to the pan where we have the chorizo.
  6. We put our pasta in a source and also a little cooking water for the pasta.
  7. On it we place a few pieces of mozzarella.
  8. Bake at 190º (heat up and down) for approximately 15 minutes.

More information - Chorizos with cava

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