Description
This Homemade Spaghettios recipe with Crunchy Manchego is a delightful twist on a classic childhood favorite. Creamy, comforting mini pasta cooked in a rich tomato and sherry-infused broth, topped with crispy baked manchego cheese for a delicious textural contrast. Perfect for a cozy meal that’s both easy and satisfying.
Ingredients
Scale
Crunchy Manchego Topping
- 2/3 cup finely grated manchego cheese
Soup
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 6 tablespoons tomato paste
- 1 tablespoon cooking sherry
- 4 cups low-sodium chicken or vegetable stock
- 2 cups tiny pasta such as ditalini or alphabet pasta
- Fresh herbs for garnish (optional)
Instructions
- Prepare manchego crisps: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Place 1 to 2 tablespoons of finely grated manchego in small piles on the prepared sheet, spacing them 1 to 2 inches apart. Bake for 6 to 8 minutes until the cheese melts, bubbles, and turns lightly golden. Remove from the oven and let cool completely on the baking sheet; the cheese will harden into crispy discs.
- Sauté aromatics: Heat a medium saucepan over medium heat and add the olive oil. Stir in the minced garlic, salt, and pepper, cooking for about 1 minute until fragrant but not browned.
- Build the broth: Add the tomato paste to the saucepan and cook for 1 to 2 minutes, stirring constantly to deepen its flavor. Pour in the cooking sherry and stock, stirring well to combine and dissolve the tomato paste completely. Bring the mixture to a gentle simmer.
- Cook the pasta: Once simmering, add the tiny pasta to the broth. Stir frequently with a wooden spoon to prevent sticking, and cook for 10 to 15 minutes until the pasta is tender and the broth thickens slightly. Adjust seasoning with additional salt and pepper to taste.
- Serve and garnish: Ladle the hot spaghettios into bowls. Break the cooled manchego crisps into smaller pieces and sprinkle them generously over the soup. Garnish with fresh herbs if desired and enjoy your comforting homemade meal.
Notes
- Make sure to stir the pasta frequently to prevent it from sticking to the pot.
- For a vegetarian version, use vegetable stock instead of chicken stock and ensure the sherry is suitable for vegetarians.
- If manchego cheese is not available, a hard aged cheese like Parmesan can be substituted, though the flavor will differ slightly.
- Leftover manchego crisps can be stored in an airtight container for a day or two but are best fresh.
- Adjust the pasta cooking time based on the type and size of the pasta used.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 320
- Sugar: 6g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 25mg
