Picadillo De Chorizo Con Maccarones Minced Chorizo W Macaroni
Elevate your weeknight dinner repertoire with Picadillo De Chorizo Con Maccarones, a vibrant and hearty dish that combines spicy crumbled chorizo, tender ground beef, and perfectly cooked macaroni in a rich, savory tomato sauce. This recipe brings together the bold flavors of paprika, cumin, and oregano, blended with sweet red bell pepper and aromatic garlic, for a satisfying one-pan meal. Simmered with chicken stock and finished with fresh parsley—and an optional sprinkling of Parmesan—this dish is as easy to make as it is delicious. Ready in just 45 minutes, this Spanish-inspired comfort food is perfect for busy nights while bringing warmth and excitement to your table. Try it today and turn simple ingredients into a crowd-pleasing masterpiece!
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Recipe Information
Ingredients
- 250 grams Macaroni pasta
- 200 grams Chorizo sausage (uncooked)
- 250 grams Ground beef
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 3 Garlic cloves
- 1 medium Red bell pepper
- 2 tablespoons Tomato paste
- 400 grams Canned diced tomatoes
- 250 milliliters Chicken stock
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (for garnish)
- 50 grams Grated Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil and cook the macaroni according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, finely dice the onion, mince the garlic, and chop the red bell pepper into small cubes.
Remove the casing from the chorizo sausage and crumble the meat into small pieces.
Heat the olive oil in a large skillet or saute pan over medium heat. Add the onion and cook for 2-3 minutes until softened.
Add the garlic and red bell pepper to the skillet and cook for another 2-3 minutes until fragrant and the pepper begins to soften.
Add the crumbled chorizo and ground beef to the skillet. Cook, stirring frequently, until the meats are browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary.
Stir in the tomato paste, paprika, cumin, oregano, salt, and black pepper. Cook for 1-2 minutes to combine the flavors.
Pour in the diced tomatoes (including their juices) and chicken stock. Bring the mixture to a gentle simmer and let cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.
Add the cooked macaroni to the skillet and toss to coat evenly in the sauce. Let the pasta heat through for 2-3 minutes.
Taste and adjust seasoning with more salt and pepper if needed.
Garnish with chopped fresh parsley and, if desired, sprinkle with grated Parmesan cheese before serving.
Nutrition Facts
Calories |
829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 1673 mg | 73% | |
| Total Carbohydrate | 60.1 g | 22% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 9.2 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 237 mg | 18% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 814 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
