Save I discovered Spanish chorizo pasta during a late evening in my kitchen when I had guests arriving in thirty minutes and my carefully planned appetizers had fallen through. A quick scan of my pantry revealed a half-used package of vibrant Spanish chorizo, some canned tomatoes, and pasta—and something magical happened when I threw it all together. The way the chorizo's oils mingled with smoked paprika and tomatoes reminded me I didn't need fancy plans, just good ingredients and a little improvisation.
My neighbor Marcus tasted this once and immediately asked for the recipe, then came back a week later to tell me he'd made it three times already. That's when I realized this wasn't just comfort food—it was the kind of dish that makes people feel like you've shared something genuinely good with them, even if the whole thing took less time than a phone call.
Ingredients
- Penne or rigatoni (350 g / 12 oz): The ridges catch the chorizo oil and tomato sauce beautifully; don't use angel hair or the dish feels too delicate.
- Spanish chorizo (200 g / 7 oz): Buy whole rather than ground if you can find it—slicing it yourself and letting it brown in the pan creates this incredible crispy edge.
- Medium onion: Chop it fine; you want it to soften into the sauce rather than announce itself.
- Garlic (2 cloves): Mince it small to spread the flavor evenly without burning.
- Red bell pepper: The sweetness balances the chorizo's spice and smoked paprika.
- Canned chopped tomatoes (400 g / 14 oz): Good canned tomatoes often taste better than fresh in winter; this is not a shortcut, it's the smart choice.
- Smoked paprika (1 tsp): This is the soul of the dish—don't skip it or substitute with regular paprika.
- Chili flakes (½ tsp, optional): Add it if you like heat; leave it out if you're cooking for people who don't.
- Extra virgin olive oil (2 tbsp): Use something you actually enjoy tasting.
- Fresh parsley: Chopped fresh, it brightens everything just before serving.
- Manchego or Parmesan cheese: Either works; Manchego feels more authentic, but Parmesan is fine if that's what you have.
Instructions
- Start your pasta water:
- Fill a large pot with water, salt it generously like you're seasoning soup, and get it to a rolling boil. This is your foundation, so don't rush it.
- Cook the pasta:
- Add pasta and stir occasionally so it doesn't stick. You want it al dente—tender but with a slight resistance when you bite it, usually a minute or two before the package says.
- Toast the chorizo:
- While pasta cooks, heat olive oil in a large skillet over medium heat and add your sliced chorizo. Listen for the gentle sizzle and watch as it releases its deep red oil into the pan—this is where the magic starts. Cook for 2 to 3 minutes until the edges turn darker and crispy.
- Build your base:
- Add the chopped onion and bell pepper to the pan with the chorizo and its oil. Sauté for 4 to 5 minutes, stirring occasionally, until the vegetables soften and start to caramelize slightly at the edges.
- Add aromatics and spices:
- Stir in the minced garlic, smoked paprika, and chili flakes if using, and cook for about 1 minute—you'll smell it transform the whole kitchen, and that's how you know it's working.
- Bring in the tomatoes:
- Pour the canned tomatoes into the skillet and simmer for 8 to 10 minutes, letting the sauce reduce slightly and the flavors deepen.
- Marry pasta and sauce:
- Drain your pasta, reserving about half a cup of pasta water, then add the pasta to the skillet. Toss everything together gently; if the sauce seems too thick or clingy, add reserved pasta water a splash at a time until it coats the pasta lightly.
- Season and finish:
- Taste it, crack black pepper over the top, then remove from heat. Scatter with fresh parsley and cheese if you like.
- Serve immediately:
- This dish is best enjoyed hot, while the parsley is still bright and the cheese is just starting to melt into the warmth.
Save I'll never forget watching my eight-year-old hesitantly try this for the first time, certain she wouldn't like the spice, then asking for seconds before her first plate was even finished. Food doesn't have to be complicated to be memorable; sometimes it just has to be made with intention and shared with people who matter.
Why This Recipe Works
Spanish chorizo pasta succeeds because it respects its ingredients instead of fighting them. The chorizo is assertive and flavorful on its own, so it doesn't need cream or fancy techniques to shine—just a pan, a little heat, and the patience to let it do what it does best. The smoked paprika echoes the chorizo's complexity without overshadowing it, and the tomatoes provide brightness and acidity that keep the whole dish feeling fresh rather than heavy.
Variations and Substitutions
Once you understand the bones of this dish, you can riff on it. A splash of dry white wine after sautéing the vegetables adds complexity and a subtle sweetness. If you can't find Spanish chorizo, spicy Italian sausage works in a pinch—remove it from its casing if it comes in links. Some people throw in baby spinach or arugula at the very end, wilting it into the warm pasta for added greens and a peppery note.
Timing and Serving Tips
This entire dish—from empty pot to plated dinner—takes about thirty minutes, which makes it perfect for weeknights when you need something that feels substantial without the stress. Serve it in shallow bowls rather than on plates; the sauce pools beautifully and won't evaporate while you're eating. Make sure your guests know it's best enjoyed immediately, while everything is hot and the parsley is still bright.
- If you're feeding a crowd, this recipe doubles easily and scales up without losing quality.
- Leftovers reheat gently on the stovetop with a splash of water rather than in the microwave, which can make the pasta tough.
- You can prep your ingredients—chop the vegetables, slice the chorizo—an hour or two ahead, but cook it fresh when you're ready to eat.
Save Spanish chorizo pasta is the kind of dish that reminds you why cooking matters—not because it's difficult, but because it's straightforward and genuine. Make it once, and you'll find yourself coming back to it again and again.