Description
This Homemade Spaghettios with Crunchy Manchego is a delightful, creamy tomato pasta dish featuring small pasta rings simmered in a rich, cheesy tomato sauce and topped with crispy melted Manchego cheese rounds. Perfect for a comforting main course, this recipe combines American and Spanish fusion flavors in a quick, stovetop meal suitable for vegetarians.
Ingredients
Scale
Sauce and Pasta
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1/2 small onion, finely chopped
- 1 clove garlic, minced
- 1 tablespoon tomato paste
- 1 cup tomato sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/4 cups small pasta rings (anellini or ditalini)
- 2 cups water or low-sodium vegetable broth
- 1/4 cup heavy cream
- 1/3 cup grated Manchego cheese
Topping
- 1/4 cup shredded Manchego cheese (for crisping)
- Extra grated Manchego cheese (optional for topping)
Instructions
- Prepare the base: Heat the olive oil and butter in a medium saucepan over medium heat. Add the finely chopped onion and sauté for 3–4 minutes until soft and translucent to build the foundation flavor.
- Add garlic and tomato paste: Stir in the minced garlic and cook for another 30 seconds until fragrant. Then add the tomato paste and cook for 1 minute to deepen the sauce’s flavor.
- Simmer the tomato sauce: Pour in the tomato sauce, sugar, paprika, salt, and black pepper. Stir well and bring to a gentle simmer to blend the flavors.
- Cook the pasta: Add the small pasta rings and water or vegetable broth to the saucepan. Reduce the heat to medium-low and let it simmer uncovered for about 12–15 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened nicely.
- Finish sauce and cheese: Stir in the heavy cream and the grated Manchego cheese until melted and the sauce is smooth and creamy.
- Make crunchy Manchego topping: Meanwhile, heat a nonstick skillet over medium heat. Spoon the shredded Manchego cheese into small rounds and cook for 2–3 minutes per side until golden and crisp. Remove carefully and set them on a paper towel to cool.
- Serve: Plate the creamy Spaghettios warm, topping each serving with the crispy Manchego rounds and extra grated Manchego cheese, if desired, for a delightful crunch and cheesy finish.
Notes
- You can substitute Manchego with Parmesan or aged cheddar if needed.
- For added protein, stir in cooked ground beef or white beans.
- Use low-sodium broth to control sodium levels.
- Ensure pasta is cooked al dente for best texture.
- Crunchy Manchego rounds can be made ahead and stored briefly for convenience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Spanish Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 35mg
