Spanish Chorizo Pasta (Printable Version)

Delicious smoky Spanish chorizo paired with tender pasta and sweet tomatoes.

# The Ingredients You'll Need:

→ Pasta

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

→ Meats

03 - 7 oz Spanish chorizo, thinly sliced

→ 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

# Step-by-Step Instructions:

01 - Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions. Reserve ½ cup of pasta water, then drain the 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 its oil and begins to brown.
03 - Add chopped onion and diced red bell pepper to the skillet. Cook 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 the canned chopped tomatoes and simmer for 8 to 10 minutes until the sauce thickens slightly.
06 - Add the drained pasta to the skillet and toss to combine. If the sauce is too thick, gradually add reserved pasta water to reach desired consistency.
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.

# Additional Tips::

01 -
  • The chorizo does all the heavy lifting—it releases its own rich oil that becomes your sauce base, so the whole thing feels decadent without much fuss.
  • It's ready in 30 minutes, which means you can have something genuinely exciting on the table on a random weeknight.
  • That smoky paprika hit is subtle but unmistakable, like someone whispered a secret flavor into your pasta.
02 -
  • Don't skip browning the chorizo first—that golden crust releases the oil that becomes your sauce, and if you add it raw to the tomatoes, you'll have a completely different (and less delicious) dish.
  • The pasta water is your secret control button for sauce consistency; add it gradually rather than all at once, because you can always add more but you can't take it back.
  • Taste the smoked paprika before committing the full teaspoon—brands vary wildly in intensity, and you can always add more but you can't remove it.
03 -
  • Use good chorizo—this dish is too simple to hide behind a mediocre main ingredient, and the difference between decent and excellent chorizo is noticeable in every bite.
  • Don't let the sauce sit on high heat for too long or it'll break; medium heat and patient simmering give you a sauce that clings to the pasta instead of sliding off.
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