Save to Pinterest There's something about the smell of chorizo hitting hot oil that instantly transports you somewhere—in my case, a small tapas bar in Barcelona where I watched a chef work with such ease, tossing things together like it was second nature. I came home determined to recreate that moment, and this Spanish chorizo pasta became my love letter to that afternoon. It's smoky, it's vibrant, and honestly, it's become the dish I make when I want to feel a little less ordinary on a Tuesday night.
I made this for my roommate on a random Thursday when we'd both had terrible days at work. We sat on the kitchen counter while the sauce simmered, and something about the warmth of the pan and the deep red of the tomatoes mixing with that smoky spice just reset everything. By the time we plated it, we were laughing about something ridiculous, and the pasta was almost forgotten—almost.
Ingredients
- Penne or rigatoni pasta (350g): Choose a shape with texture and ridges so the sauce clings to every bite; tube shapes hold that smoky oil better than long strands ever could.
- Spanish chorizo (200g): The real stuff matters here—look for the kind that's actually from Spain if you can find it, because the smoke flavor is what makes this dish sing.
- Extra virgin olive oil (2 tbsp): This isn't just cooking fat; it carries flavor, so don't skimp or substitute with something neutral.
- Onion (1 medium): The foundation that nobody talks about but everyone needs; it sweetens as it softens and balances the heat.
- Red bell pepper (1): Adds brightness and a slight sweetness that prevents the dish from becoming one-note.
- Garlic (2 cloves): Mince it fine so it distributes evenly and doesn't overpower in any single bite.
- Canned chopped tomatoes (400g): Canned works beautifully here because the acidity cuts through the richness of the chorizo oil perfectly.
- Smoked paprika (1 tsp): This is the soul of the dish—it deepens the warmth that the chorizo brings.
- Chili flakes (½ tsp, optional): Leave it out if you're cooking for people who prefer gentler heat, or add more if you like that slow burn building on your tongue.
- Fresh parsley and Manchego cheese: The final flourish that transforms a pan of pasta into something that looks intentional and tastes finished.
Instructions
- Start your pasta water:
- Fill a large pot with water, salt it generously (it should taste like the sea), and get it to a rolling boil. This takes longer than you think, so do it first.
- Cook the pasta:
- Add your pasta and set a timer for a minute or two less than the package says—you want it just barely tender with a little resistance still in the center. Scoop out a ½ cup of starchy pasta water before you drain it; this liquid gold will help you balance the sauce later.
- Sear the chorizo:
- While the pasta cooks, warm olive oil in a large skillet over medium heat. Lay the chorizo slices in there and let them sit for a couple minutes, undisturbed, so they develop a slight crust and begin releasing their beautiful red oil into the pan. You'll smell it getting deeper and more complex after a few minutes.
- Build the base:
- Add the chopped onion and diced bell pepper to the same skillet and cook for 4-5 minutes, stirring occasionally, until the vegetables soften and start taking on a little color from the spiced oil underneath.
- Add the aromatics:
- Stir in the minced garlic, smoked paprika, and chili flakes if you're using them. Let this cook for just a minute until the whole pan smells warm and slightly spicy—that's your signal the spices are waking up.
- Simmer the sauce:
- Pour in the canned tomatoes and let everything bubble gently for 8-10 minutes. The sauce should thicken slightly and become more cohesive, the tomato flavor mellowing and marrying with everything else.
- Bring it together:
- Add the drained pasta directly to the skillet and toss everything so every strand gets coated. If the mixture looks too tight or dry, add reserved pasta water a little at a time until it feels silky.
- Finish and serve:
- Crack fresh black pepper over everything, remove from heat, and scatter with chopped parsley and cheese. Serve immediately while it's still steaming.
Save to Pinterest My partner's grandmother tasted this once and asked if I'd made it with love, which sounds cheesy but isn't—she meant it as a genuine question about whether I'd paid attention to each element. That's when I realized this dish works because it forces you to slow down; you can't rush good Spanish cooking and expect it to taste authentic.
The Magic of Chorizo Oil
The whole reason this pasta works at all comes down to one thing: chorizo releases an incredible infused oil as it cooks. That's not a side effect or something to pour away—it's the entire sauce foundation. Once you understand that the chorizo isn't just a topping but the architect of flavor, you'll start seeing this technique in Spanish cooking everywhere. It's economical, it's smart, and it tastes like someone who knows what they're doing made your dinner.
Variations That Still Feel True
This recipe is honestly flexible enough that you can adapt it without losing its soul. I've made it with spicy Italian sausage when I couldn't find proper chorizo, and while it's different, it still works because the technique remains the same. Some nights I add a splash of dry white wine after the vegetables soften—it adds a subtle brightness that reminds me of tapas bars and makes the whole thing feel slightly more refined. You could also toss in baby spinach or arugula at the very end if you want more greens; just wilt them in the residual heat and don't stir too hard or everything gets murky.
Serving and Pairing
This dish is honest and needs nothing fancy alongside it—just a simple green salad with sherry vinaigrette and maybe some crusty bread for soaking up the last bit of sauce. A chilled glass of something Spanish (Albariño or a light rosé) feels right, though honestly, a good red wine works too if that's what you've got open. Manchego cheese is the traditional choice for finishing, but Parmesan works fine if that's easier, and some nights I skip the cheese altogether because the chorizo and paprika are loud enough.
- Make this for 4 people easily, or double it if you're feeding a crowd since the technique scales up without any fuss.
- Leftovers taste even better the next day when all the flavors have had time to become friends with each other.
- This is the kind of meal that comes together in the time it takes to pour a drink and catch up on someone's day.
Save to Pinterest This pasta has become my shorthand for 'let's make something good happen tonight'—quick enough for a weeknight but with enough flavor and care that it feels special. Once you make it once, you'll understand why it keeps calling you back.
Recipe FAQs
- → Can I substitute the Spanish chorizo?
Yes, spicy Italian sausage makes a good alternative, offering a similar robust flavor and texture.
- → How can I adjust the spice level?
Omit or reduce chili flakes to make the dish milder, or add more for extra heat.
- → What pasta types work best?
Penne or rigatoni are ideal as they hold the sauce well, but other tube-shaped pastas work similarly.
- → Can I prepare this dish ahead of time?
Yes, the sauce can be made in advance and gently reheated before tossing with freshly cooked pasta.
- → What garnishes complement this dish?
Fresh parsley adds brightness, while grated Manchego or Parmesan enhances richness.