Spanish Chorizo Pasta (Print View)

Delicious pasta blended with smoky Spanish chorizo, tomatoes, and smoked paprika for bold flavor.

# Ingredient List:

→ Pasta

01 - 12 oz penne or rigatoni
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)

# Directions:

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

# Expert Tips:

01 -
  • The chorizo does the heavy lifting, infusing the entire dish with smoky richness that tastes like you've been cooking for hours.
  • It's genuinely faster than ordering takeout, yet feels special enough for unexpected guests.
  • One skillet, minimal cleanup, and your kitchen smells like a Spanish tavern.
02 -
  • Don't drain your pasta water until the chorizo is already cooking—you'll need it, and cold water in a hot pan never ends well.
  • Spanish chorizo changes color dramatically once it releases its oils; the deeper red-brown it gets, the more flavor you've unlocked.
03 -
  • Reserve your pasta water before draining—this starchy liquid is magic for bringing everything together and creating that glossy, cling-to-the-pasta sauce.
  • Buy whole chorizo and slice it yourself if you can; pre-sliced chorizo sometimes dries out on the shelves, and you want that moist, flavorful meat that releases gorgeous oils.
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