300 g of mini plumas
120 g of onion, chopped
2 garlic cloves, chopped
140 g of GALLO fried tomato
100 g of cherry tomatoes
125 g of mushrooms, sliced
30 g of Iberian bacon, finely diced
1 Iberian sausage, in large dice
40 g of rice blood sausage, shredded
30 g of cured chorizo, finely diced
60 g of Iberian ham, sliced in small stripes
125 g of emmental cheese, to grill
60 g of parmesan cheese, grated
Cook the pasta in abundant boiling water with a dash of salt for 7 minutes, pour some cold water over them and set aside until the sauce is ready.
Make a sauce by cooking the onions and garlic until golden. Add the mushrooms and continue to cook everything.
Add the natural tomato and cook for 4-5 minutes until some of the water has evaporated.
In another pan, cook the sliced bacon, Iberian sausage, shredded blood sausage, chorizo and ham until golden.
Cook for 4 minutes and add the previously cooked sauce. Finally, add a jar of fried tomato and let cook for 2-3 minutes.
Add the pasta to the sauce and season to taste.
Place in an oven-safe casserole dish, top with grated emmental and parmesan cheese.
Grill for 10 minutes and it is ready to serve.