Spanish Chorizo Pasta Dish (Print version)

Smoky chorizo and sweet tomato combine with paprika-flavored pasta for a vibrant meal.

# What you'll need:

→ Pasta

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

→ Meats

03 - 7 oz 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 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)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta 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 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 chopped tomatoes and simmer for 8 to 10 minutes until the sauce thickens slightly.
06 - Add drained pasta to the skillet and toss to combine. Add reserved pasta water gradually if the sauce is too thick.
07 - Season with freshly ground black pepper, remove from heat, then sprinkle chopped parsley and grated cheese if desired.
08 - Serve immediately, garnished with additional parsley and cheese as preferred.

# Expert Tips:

01 -
  • The chorizo does all the seasoning work for you, releasing its oils and flavor right into the sauce so you don't have to fuss.
  • It feels like a restaurant dish but takes less time than ordering delivery, which never gets old.
  • There's enough heat and smoke to feel exciting, but it won't set anyone's mouth on fire unless you pile on the chili flakes.
02 -
  • Smoked paprika is not the same as regular paprika—it tastes completely different, so don't try to substitute them or the dish will lose its whole identity.
  • Overcooked pasta gets mushy and absorbs the sauce unevenly, so taste it a minute before the package says it's done and don't look away.
  • That reserved pasta water is your secret weapon—its starch helps the sauce cling to the pasta instead of sliding off, so don't skip it.
03 -
  • Buying whole chorizo and slicing it yourself gives you control over thickness and means you can pick exactly the amount you need.
  • If your kitchen doesn't smell like smoked paprika for hours after cooking, you haven't used enough—that lingering warmth is exactly what you're after.
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