Save The first time I made this dish, I wasn't even trying to—it was a Tuesday night when my pantry was running low and I had a gorgeous Spanish chorizo sitting in the fridge that needed rescuing. I threw together what I had, and the kitchen filled with this incredible smoky warmth the moment that chorizo hit the pan. Something about the way the spices bloomed made everything feel intentional, even though I was really just improvising dinner. That's when I realized this could become something I'd make again and again, and now it does.
I made this for friends on a rainy weekend, and watching them take that first bite—the way their faces lit up when they tasted that combination of sweet tomatoes and smoky chorizo—reminded me why simple, bold flavors matter more than complicated techniques. One friend asked for the recipe right there at the table, fork in hand, which told me everything I needed to know about whether it was working.
Ingredients
- Penne or rigatoni (350 g): These sturdy shapes hold onto the sauce beautifully; I've learned that thinner pastas let all that smoky oil slide right off your fork.
- Spanish chorizo (200 g): The star of the show—look for the smoking kind if you can, and don't skip the step where you cook it first, because that's where the magic flavor comes from.
- Extra virgin olive oil (2 tbsp): A good one makes a noticeable difference here since the oil becomes part of your sauce; I use it to taste as much as to cook.
- Onion (1 medium): Finely chopped so it melts into sweetness and balances all that smoke and spice.
- Garlic (2 cloves): Minced small enough that it disappears into the sauce and makes everything taste more like itself.
- Red bell pepper (1): Diced into bite-sized pieces that soften into the sauce while keeping a little texture.
- Canned chopped tomatoes (400 g): Use good quality if you can; they're the foundation, and thin ones make thin sauce.
- Smoked paprika (1 tsp): This is where the Spanish soul lives in the dish—don't use regular paprika and expect the same result.
- Chili flakes (½ tsp, optional): A tiny whisper of heat that builds slowly rather than shocking your mouth.
- Fresh parsley: Chopped fresh and sprinkled at the end so it stays bright and herbaceous instead of wilting into the sauce.
- Manchego or Parmesan cheese: A shower of this at the table gives everyone control over how much richness they want.
Instructions
- Get your pasta water ready:
- Bring a large pot of well-salted water to a rolling boil—it should taste almost like seawater—then drop in your pasta and let it cook until it's just barely tender to bite. Save half a cup of that starchy water before you drain it; it's liquid gold for loosening your sauce later.
- Wake up the chorizo:
- Slice it into thin rounds and let it hit a hot skillet with a bit of olive oil, watching as it releases all that gorgeous red oil and the edges start to brown and crisp. This takes just a few minutes but transforms everything that comes next.
- Build your aromatic base:
- Once the chorizo is happy, add your finely chopped onion and diced bell pepper to the pan, letting them soften into translucence over about five minutes. You're not rushing this—you want them to drink up that chorizo oil and turn sweet.
- Bloom your spices:
- Stir in your minced garlic, smoked paprika, and chili flakes if you're using them, and let everything cook together for just a minute until your kitchen smells like Spain. Don't let the garlic brown or it turns bitter.
- Add the tomatoes and let them mellow:
- Pour in your canned tomatoes and let the sauce simmer for eight to ten minutes, during which it thickens slightly and all the flavors start talking to each other. Taste it and adjust the heat and salt now, before the pasta goes in.
- Marry pasta and sauce:
- Add your drained pasta to the skillet and toss everything together until every piece is coated. If it feels too thick, splash in a little of that reserved pasta water until the sauce clings to the pasta without pooling.
- Finish with generosity:
- Take it off heat, crack fresh black pepper over the top, and scatter your fresh parsley across. Serve hot with cheese passed at the table so everyone can add as much as they love.
Pin it There was an evening when my partner came home just as I was finishing this dish, and the smell alone made them set down their bag and just breathe. That moment, when someone's day shifts because of something you made, is what cooking is really about.
The Story Behind Chorizo
Spanish chorizo has this smoke-cured intensity that's different from almost any other sausage, and that difference is the entire reason this pasta works. Once you understand that smoked paprika isn't just seasoning but the soul of the thing, you start to see why every ingredient here matters and why shortcuts hurt. I learned this the hard way after trying to cut corners with a mild sausage one night, only to have the dish disappear into blandness.
When to Adjust for Your Crowd
Spice tolerance is real, and the chili flakes are completely optional—I skip them when I'm cooking for people who prefer gentler heat, and the dish loses nothing. If you're feeling creative, that splash of dry white wine mentioned in the original notes genuinely elevates the sauce into something more elegant, cooking off the alcohol and leaving behind a subtle acidity that the tomatoes appreciate.
Making It Your Own
This dish is flexible enough that it welcomes additions without complaining—baby spinach wilts right into the sauce, a handful of arugula adds peppery brightness at the end, and even a squeeze of fresh lemon zest over the top opens everything up. The foundation is strong enough that you can play with it.
- Fresh spinach or arugula can go in at the last second to add a green note without making the dish feel heavy.
- A splash of white wine after the vegetables soften adds complexity that makes people wonder what the secret ingredient is.
- Always taste before serving because salt needs vary based on your pasta water, your chorizo, and your cheese, so trust your own mouth over any recipe.
Pin it This is the kind of dish that reminds you why you love cooking—minimum effort, maximum satisfaction, and a kitchen that smells like somewhere you'd want to stay. Make it once and it becomes part of your regular rotation.
Frequently Asked Questions
- → What pasta type works best for this dish?
Penne or rigatoni are ideal as their ridges hold the smoky tomato sauce well.
- → Can I adjust the spice level?
Yes, chili flakes are optional and can be increased or omitted based on preference.
- → How do I prevent the sauce from drying out?
Reserve some pasta water when draining and add it gradually to loosen the sauce if needed.
- → Are there suitable meat alternatives?
Spicy Italian sausage can replace Spanish chorizo for a similar flavor profile.
- → What cheese pairs well with this dish?
Grated Manchego or Parmesan adds a savory finish but is optional.