Spanish Chorizo Pasta (Printer View)

Smoky Spanish chorizo cooks with tomatoes and paprika, tossed with pasta for a vibrant dish.

# Components:

→ Pasta

01 - 12 oz penne or rigatoni pasta
02 - Salt, for boiling water

→ Meats

03 - 7 oz Spanish chorizo, sliced into thin rounds

→ Vegetables

04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 red bell pepper, diced
07 - 14 oz canned chopped tomatoes

→ Spices & Seasonings

08 - 1 tsp smoked paprika
09 - ½ tsp chili flakes (optional)
10 - Freshly ground black pepper, to taste

→ Dairy & Garnish

11 - 2 tbsp extra virgin olive oil
12 - Fresh parsley, chopped, for garnish
13 - Grated Manchego or Parmesan cheese, for serving (optional)

# Method steps:

01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve ½ cup of the pasta water and drain the pasta.
02 - Heat the olive oil in a large skillet over medium heat. Add the sliced chorizo and cook for 2 to 3 minutes until it releases its oil and begins to brown.
03 - Add the chopped onion and red bell pepper to the skillet. Sauté for 4 to 5 minutes until softened.
04 - Stir in the minced garlic, smoked paprika, and chili flakes if using. Cook for 1 minute until fragrant.
05 - Pour in the chopped tomatoes and simmer for 8 to 10 minutes, allowing the sauce to thicken slightly.
06 - Add the drained pasta to the skillet and toss to combine. Add reserved pasta water gradually if the sauce needs thinning.
07 - Season with freshly ground black pepper. Remove from heat and sprinkle with chopped parsley and grated cheese if desired.
08 - Serve hot, garnished with additional parsley and cheese if preferred.

# Expert Advice:

01 -
  • The chorizo does most of the heavy lifting, infusing every bite with smoky, slightly spicy depth.
  • You can have dinner on the table in thirty minutes, start to finish.
  • It's the kind of dish that feels special enough for guests but simple enough for a tired weeknight.
02 -
  • Don't skip browning the chorizo on its own first—that initial caramelization creates a depth that lifting it straight into the tomatoes would miss.
  • Reserve your pasta water before draining; that starch is your secret for getting the sauce to cling properly instead of pooling at the bottom of the bowl.
  • Smoked paprika is not interchangeable with regular paprika—one has smoke and complexity, the other is just color.
03 -
  • Taste your sauce before adding pasta and adjust the salt and heat then—it's easier than trying to fix it afterward.
  • The reserved pasta water is genuinely crucial; use it strategically to keep the sauce silky rather than dry, adding it in small splashes as you stir.
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