From Albert Bevia:
To make this recipe, I used penne pasta. But you can use whatever type of thick-cut pasta you like. Such as rigatoni, macaroni, or even ziti. For the cheese, I used a combination of fresh mozzarella and grated Manchego cheese. You can use other types of cheese if you like or whatever you have on hand. But I tell you, the combination of these two cheeses gives an incredible pop of flavors to this pasta dish.

TIPS & TRICKS to make this Recipe: This cheesy pasta will hold for up to 3 days in the fridge and freeze for up to 3 months. When reheating, just add in some liquid if the mixture is too dry.

CHEESY Pasta with Tomato Paprika Sauce

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=oAD8yy31UVk

Ingredients

• 3 tbsp extra virgin olive oil 45 ml
• 1 medium onion (finely chopped)
• 5 cloves garlic (roughly chopped)
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 1 tsp dried oregano 1 gram
• 1 can tomato sauce (passata) 15 oz / 425 grams
• 1 can diced tomatoes 15 oz / 425 grams
• 2 cups vegetable broth 480 ml
• 8 oz penne pasta 225 grams
• 1 ball fresh mozzarella (cut into small bite-sized pieces) 4 oz / 115 grams
• 1/4 cup grated Manchego cheese 30 grams
• sea salt & black pepper
• chopped parsley for garnish

Instructions

1. Heat a large fry pan with a medium heat and add in the olive oil
2. After a couple of minutes, add the chopped onion and garlic into the hot fry pan, mix continuously, after 5 minutes and the onion is translucent, add in the paprika and oregano, quickly mix together, then add in the canned tomato sauce, canned diced tomatoes, and season with sea salt & black pepper, then turn it up to a high heat, give it a mix, and simmer
3. After simmering the tomatoes for about 4 minutes and they’ve slightly thickened, add in the vegetable broth, give it a mix and bring to a boil, then add in the penne pasta, mix every 2 to 3 minutes, so the pasta doesn’t stick together and it all evenly cooks
4. After cooking the pasta for 9 minutes *, which in my case was 3 minutes shy of the pasta being cooked al dente, add the chopped fresh mozzarella, making sure to evenly spread it around, then place a lid on the pan and lower to a low-medium heat, simmer for 3 to 4 minutes or until the pasta is cooked al dente, then turn off the heat and remove the lid*take this step when the pasta you are using is 3 minutes shy of being cooked al dente, make sure to check package instructions on the pasta you are using
5. Top off the pasta with the grated Manchego cheese and some chopped parsley, serve at once, enjoy!