Home Page Last Update 05/01/2016
1 Small salchichón ( hard salami or Genoa salami), sliced
1 potato, cubed
6 cups water or chicken stock
1 tbsp olive oil
½ pack of angel hair spaghetti (broken in half)
1 tbsp chopped parsley
½ tsp mashed garlic or garlic powder
½ tsp onion powder
¼ cup chopped celery
2 envelopes Sazón
2 tbsp sofrito
1 bunch cilantro, chopped
¼ cup tomato sauce
Salt and adobo to taste
1. In a soup pot or large caldero, heat the oil; add the salchichón, garlic, salt or adobo, onion, cilantro, chopped parsley and stir fry a little on high.
2. Add the water or broth, sazón, sofrito, tomato sauce and bring to a boil. Once it boils, bring down the heat to medium.
3. Add the cubed potatoes and celery.
4. Wait approximately five minutes and add the noodles. Stir frequently to avoid excessive sticking, adjust water when necessary. When the noodles are fully cooked, turn the heat off.
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