Who doesn’t always have macaroni or spaghetti at home? As true as it can be, pasta recipes can get anyone out of a jam. Besides, they’re always a good plan because they are so delicious. They are one of those dishes that both young and old people like, simple but with a lot of flavor. In the Spanish recipe book there are several dishes with pasta that deserve to be prepared not once, but hundreds of times.
Better known as the traditional macaroni, with its chorizo and tomato sauce. A very popular dish with ingredients that are easy to find at home. Although they are popularly known as Madrid-style macaroni, the truth is that pasta with tomato and chorizo is prepared all over Spain and it could not be easier to make.
Heat a dash of olive oil in a pot over high heat. Add the chorizo, previously cut into small pieces, until golden. Leave the chorizo on a plate. Add the garlic, lowering the heat until they are golden. Add the previously chopped onion, season with salt and pepper and leave to cook over a low heat for about ten minutes, stirring from time to time. Pour in the tomato sauce. If it is crushed, leave it until the excess water evaporates and it becomes thick. Meanwhile, cook the macaroni and when they are al dente, put them aside. When the sauce is almost done, add the chorizo and macaroni again, stirring until the ingredients blend.
Although the Catalonian-style cannelloni recipe is typical of Christmas, specifically St. Stephen’s Day, December 26, it is so delicious that we could not resist including it in this list of pasta recipes. In most homes it is made specifically for this holiday, but it could well be a leverage recipe, as it includes beef, chicken and pork.
Add the three minced meats in a bowl and mix with a fork. Meanwhile, fry the onion in a pan with a dash of olive oil and add the meat. Then, add the can of foie gras mixing well all the ingredients. Pour in a dash of brandy, letting the alcohol evaporate. Add the grated tomatoes. Leave enough time for the meat to cook well, about half an hour. For a better finish, the filling of the Catalonian-style cannelloni recipe can be grinded, so it will be like a paste. Cook the slices of pasta and introduce the filling, shaping the cannelloni. In an oven dish, spread some béchamel sauce, put the cannelloni and cover them with more béchamel sauce. You can add grated cheese on top. Place it in the oven for 12 minutes at 180ºC and then grill at 200ºC.
La Rioja-style macaroni can be prepared in different ways, often depending on the house. Some have bacon, others minced meat, sometimes they are grilled… This is a recipe that could also be used to make the most of different products, as it mixes several ingredients. The result, without a doubt, is finger-lickin’ good.
To save time, cook the macaroni until al dente. Meanwhile, cut the onions and peppers into very small pieces. Brown these ingredients in a pot with olive oil. Add the chorizo, the ham in thin strips and a dash of red wine until it reduces. Stir and, once the pasta is drained, add it. Finally, add the tomato and the ‘choricero’ pepper flesh and mix all the ingredients well.
Seafood is a highly demanded product in the coastal areas of Spain, so there is nothing like preparing this seafood pasta. A recipe full of flavour and in which you can’t help but dip the bread in the sauce (if there is any left). It is a simple dish of spaghetti with clams and shrimps ideal for a special occasion or for any day.
Another recipe to keep in mind is the Valencian cannelloni. A very tasty dish with ingredients such as Serrano ham, pork loin and chicken livers. Cannelloni are always a good choice as a main dish and never disappoint.
