Homemade Spaghettios with Crunchy Manchego

Why You’ll Love This Recipe

• It adds an artisanal touch to a childhood favorite.

• Crunchy manchego brings a sophisticated texture contrast.

• Full of homemade flavor—no canned sauces or preservatives.

• Easy to customize to your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Spaghetti or small pasta rings

• Ripe tomatoes or canned crushed tomatoes

• Olive oil

• Onion

• Garlic

• Tomato paste

• Sugar (optional, to balance acidity)

• Salt and pepper

• Dried oregano or basil

• Manchego cheese, finely grated

• Breadcrumbs or panko for crispiness

• Butter or extra oil for frying cheese

Directions

1. Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.

2. In a saucepan, heat olive oil over medium heat. Add finely chopped onion and sauté until translucent. Add minced garlic and cook until fragrant.

3. Stir in tomato paste, then add crushed tomatoes. Season with salt, pepper, oregano or basil, and sugar if desired. Let the sauce simmer for 10–15 minutes to thicken, stirring occasionally.

4. Combine the cooked pasta with the tomato sauce, stirring gently so the pasta is well coated.

5. For the crunchy manchego topping: mix grated manchego cheese with breadcrumbs or panko. Melt a small amount of butter or heat oil in a skillet, add the cheese‐breadcrumb mixture, and toast until golden and crispy, stirring constantly so it doesn’t burn.

6. Serve the sauced pasta in bowls. Sprinkle the crunchy manchego mixture on top just before serving so it retains its crispness.

Servings and timing

• Makes about 4 servings.

• Preparation time: 15 minutes.

• Cooking time: 25 minutes.

• Total time: 40 minutes.

Storage/Reheating

• Storage: Keep leftover pasta and sauce in an airtight container in the refrigerator for up to 3 days. Store the crunchy manchego separately to preserve its texture.

• Reheating: Warm the pasta and sauce gently on the stovetop with a splash of water to loosen the sauce. Re‑crisp the manchego topping in a dry skillet over low heat just before serving.

FAQs

What kind of pasta works best?

Small rings or short spaghetti both work well; the sauce clings nicely to short pieces and rings. Use what you prefer or have on hand.

Can I use a different cheese instead of manchego?

Yes. A firm, aged cheese that crisps well—such as parmesan, pecorino or aged cheddar—can substitute, though the flavor will be different.

How do I prevent the crunchy topping from getting soggy?

Keep it separate until serving, use fresh oil or butter, toast only right before serving, and avoid covering tightly.

Can I make this vegan or dairy‑free?

Yes. Use plant‑based cheese alternatives and dairy‑free butter or oil. Make sure the substitute crisps up well.

How do I make the sauce richer without cream?

You can add a splash of full‑fat milk, or stir in a small amount of butter at the end. Roasted tomato paste also helps deepen flavor.

Can I freeze the pasta or sauce?

You can freeze the sauce alone for up to 2 months. The pasta can be frozen, but texture might degrade slightly. The cheese topping does not freeze well.

Is this recipe spicy?

No, it’s mild. If you like heat, you can add red pepper flakes or chopped chili with the garlic.

Can I use fresh tomatoes instead of canned?

Absolutely. Peel and seed ripe tomatoes, then crush or blend them before use. They’ll give a fresher flavor.

How thick should the sauce be?

You want a sauce that’s thick enough to coat the pasta, but still smooth enough to pour or mix—about medium consistency is best.

Can I bake the cheesy topping instead of pan‑frying?

Yes. Spread the cheese‑breadcrumb mixture on a baking sheet and bake under a broiler or in a hot oven until golden and crisp—watch carefully so it doesn’t burn.

Conclusion

This homemade Spaghettios with crunchy manchego turns a familiar comfort dish into something new and delightful. With rich tomato sauce, tender pasta, and an irresistible crunch from the manchego topping, it’s a recipe you’ll want to make again and again.

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