Spanish chorizo pasta dish (Printable)

Savor a smoky blend of spicy chorizo, tomatoes, and smoked paprika over perfectly cooked pasta.

# What You 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, optional

# How-To:

01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. 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 its oils and begins 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 for 1 minute until fragrant.
05 - Pour in chopped tomatoes and simmer for 8 to 10 minutes, allowing the sauce to thicken slightly.
06 - Add drained pasta to the skillet and toss well 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 pasta soaks up all that smoky chorizo oil without needing cream or heavy ingredients.
  • It's genuinely ready in 30 minutes, making it perfect for weeknights when you want something that tastes special.
  • Spanish chorizo does most of the flavor work for you, so even a beginner feels like a confident cook.
02 -
  • Don't drain your pasta water until you're ready to use it—that starchy liquid is what helps the sauce cling to the pasta instead of sliding off.
  • Smoked paprika is essential here; regular paprika tastes thin and flat by comparison, so it's worth hunting down the real thing.
03 -
  • Buy quality Spanish chorizo from a good butcher or specialty shop if you can—it makes a noticeable difference compared to supermarket versions.
  • Don't skip reserving pasta water; that starchy liquid is what transforms this from a pile of ingredients into something cohesive and delicious.
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