• 2 whole chistorras, chopped
• 1/2 onion, thinly chopped
• 2 garlic cloves, chopped
• 140 grams spaghetti
• 75 grams tomato sauce
• Shredded parmesan for garnish
• Spanish Olive Oil
• Salt and pepper to taste

1. Prep:

• Thinly chop the onion and garlic cloves.
• Chop the chistorras into bite-sized pieces.
• Measure out the spaghetti, tomato sauce, and shredded cheese.

2. Cook the Spaghetti:

• Fill a large pot with water and add a pinch of salt. Bring it to a boil.
• Once the water is boiling, add the spaghetti and cook it according to the package instructions until it's al dente.
• Before draining the cooked spaghetti, reserve 1/4 cup of pasta water. Drain the spaghetti and set it aside.

3. Sauté the Chistorra:

• Heat a large skillet or frying pan over high heat and add a drizzle of olive oil.
• When the oil is hot, add the chopped chistorra.
• Stir-fry the chistorra until it's crispy and browned on all sides, about 3-4 minutes.

4. Add Onions and Garlic:

• Lower the heat to medium, and add the thinly chopped onions and garlic to the skillet with the chistorra.
• Sauté everything together until the onions and garlic become fragrant and soften, about 2-3 minutes.

5. Incorporate Sauce with Pasta Water:

• Pour in the tomato sauce and stir well to combine it with the chistorra, onions, and garlic.
• Add the reserved 1/4 cup of pasta water to the tomato sauce to help create a sauce.
• Allow the sauce to simmer and reduce for about 5-7 minutes, stirring occasionally until it thickens.

6. Toss with Spaghetti:

• Add your cooked spaghetti to the skillet with the chistorra and tomato sauce and toss.
• Season with salt and pepper to taste.

7. Plate and Garnish

• Transfer Chistorra Spaghetti to serving plates.
• Sprinkle parmasean over the top of each plate before serving.

Buen Provecho!

Note: Cooking times may vary, so keep an eye on the skewers and bread to ensure they are cooked to your desired level of crispiness and doneness.