Spanish Chorizo Pasta (Printable version)

Spicy Spanish chorizo and smoky paprika combine with tomatoes and pasta for a flavorful dish.

# What You’ll Need:

→ Pasta

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

→ Meats

03 - 7 oz Spanish chorizo, sliced thin

→ 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, optional

# Directions:

01 - Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente according to package instructions. Reserve ½ cup pasta water, then drain pasta.
02 - Heat olive oil in a large skillet over medium heat. Add sliced chorizo and cook 2 to 3 minutes until oil is released and slices begin 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 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 sauce consistency by adding reserved pasta water gradually 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 as preferred.

# Expert Advice:

01 -
  • The chorizo does all the heavy lifting, infusing the entire dish with deep, smoky flavor while you barely lift a finger.
  • It comes together in under 30 minutes, making it perfect for weeknight dinners when you want something that tastes like you spent hours cooking.
  • The sauce is forgiving and gets better the longer it simmers, so even timing mistakes turn into happy accidents.
02 -
  • Don't skip reserving that pasta water—it contains starch that transforms a thick, separated sauce into something silky and cohesive, almost like magic.
  • The chorizo releases most of its oil in the first few minutes, so you don't need to add more fat, and overloading with olive oil can make the dish heavy instead of bright.
03 -
  • Buy whole chorizo from the meat counter when possible rather than pre-sliced—slicing it yourself ensures better browning and releases the oils more evenly into the sauce.
  • The pasta water is your secret weapon; it's starch-rich and will bring everything together into a glossy sauce that clings to every piece.
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