Spanish Chorizo Pasta (Print Version)

Smoky pasta featuring spicy Spanish chorizo, tomatoes, and smoked paprika in a rich sauce.

# What You'll Need:

→ Pasta

01 - 12 oz penne or rigatoni
02 - Salt, to season 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, for serving (optional)

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve ½ cup of the pasta water, then drain pasta.
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. Cook, stirring occasionally, 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. Reduce heat and simmer for 8 to 10 minutes until sauce thickens slightly.
06 - Add drained pasta to the skillet and toss to combine. Add reserved pasta water gradually if 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 extra parsley and cheese as preferred.

# Additional Tips::

01 -
  • It tastes like Spain showed up in your kitchen, with that deep smoky paprika flavor and the way the chorizo releases its own rich oil into the sauce.
  • Ready in thirty minutes with minimal hands-on work, so you can actually enjoy cooking instead of stressing over timing.
  • Forgiving enough that even if you slightly overcook the pasta or let the sauce simmer a bit longer, it only gets better.
02 -
  • That pasta water isn't just starch—it's an emulsifier that turns a thin sauce into something silky that actually coats your pasta, so never throw it away automatically.
  • Spanish chorizo and Italian sausage are not the same animal, and that smoked paprika is what makes this Spanish and not just generic; skipping it is like forgetting the whole point.
  • The sauce thickens as it sits, so if it looks a little loose when you first toss the pasta, that's actually perfect—it'll be just right by the time it hits your plate.
03 -
  • Slice your chorizo thin enough to cook through quickly but thick enough that the pieces hold their shape instead of disintegrating into the sauce.
  • Don't skip the step where you let the chorizo go first in the pan—that released oil is flavor you can't manufacture any other way.
  • If you only have access to chorizo in bulk form rather than pre-sliced, refrigerate it for an hour before slicing and it becomes much easier to cut clean pieces.
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