Spanish Chorizo Pasta (Print Version)

Vibrant, smoky Spanish chorizo with pasta, tomatoes, and smoked paprika creating a rich and flavorful dish.

# Components:

→ Pasta

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

→ Meats

03 - 7 ounces 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 ounces canned chopped tomatoes

→ Spices & Seasonings

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

→ Dairy & Garnish

11 - 2 tablespoons 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. Add pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain.
02 - Heat olive oil in a large skillet over medium heat. Add sliced chorizo and cook for 2 to 3 minutes until it releases oil and begins to brown.
03 - Add chopped onion and diced 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. Simmer for 8 to 10 minutes, allowing sauce to thicken slightly.
06 - Add drained pasta to the skillet and toss to combine. Adjust consistency by adding reserved pasta water a little at a time if needed.
07 - Season with freshly ground black pepper. Remove from heat and sprinkle with chopped parsley and grated cheese if desired.
08 - Serve immediately garnished with additional parsley and cheese.

# Expert Advice:

01 -
  • Ready in 30 minutes, which means you can have something that tastes like you spent hours on it without the stress.
  • The chorizo does most of the flavor work for you, making this nearly impossible to mess up.
  • It's a gateway to Spanish cooking without needing any fancy techniques or hard-to-find ingredients.
02 -
  • Don't skip reserving the pasta water—it's the difference between a sauce that clings to the noodles and one that sits separately at the bottom of the bowl.
  • If your chorizo is very fatty, pour off some of the excess oil after it browns, or your dish will become greasier than intended.
  • Smoked paprika tastes completely different from regular paprika, so don't try to swap them—the smoke is the whole point.
03 -
  • If you're cooking for a crowd, keep the pasta and sauce separate until the last minute, then toss together in the pan so nothing gets cold while you're plating.
  • Buy good chorizo from a butcher or specialty shop if you can—it's worth the small splurge, and you'll taste the difference immediately.
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