Spanish Chorizo Pasta Dish (Printable Version)

Bold smoky chorizo melds with sweet tomatoes and paprika in a vibrant pasta dish.

# 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, for serving (optional)

# How To Make It:

01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve ½ cup of the pasta water, then drain the pasta.
02 - Heat olive oil in a large skillet over medium heat. Add the sliced chorizo and cook for 2–3 minutes until it releases its oil and begins to brown.
03 - Add chopped onion and diced red bell pepper to the skillet. Sauté for 4–5 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 and simmer for 8–10 minutes, allowing the sauce to thicken 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 loosen.
07 - Season with freshly ground black pepper. Remove from heat, then sprinkle with chopped parsley and grated cheese if desired.
08 - Serve immediately, garnished with extra parsley and cheese as preferred.

# Expert Tips:

01 -
  • The chorizo does half the work for you—it seasons the entire dish while you're just standing there watching it sizzle.
  • Ready in 30 minutes but tastes like you spent the whole evening cooking.
  • It's the kind of meal that makes people ask for your recipe before they've even finished eating.
02 -
  • Don't skip reserving the pasta water—the starch in it is what creates a light sauce that coats the pasta instead of pooling at the bottom of the pan.
  • Those few minutes of letting the chorizo sit undisturbed before stirring is when the magic happens; rushing through that step means you miss the caramelization that builds depth.
  • Taste as you go; chorizo saltiness varies by brand, so you might not need much additional seasoning beyond what the chorizo itself brings.
03 -
  • Keep your heat at medium, not high—high heat makes the chorizo scream its spices at you all at once instead of letting them build gradually and sophisticatedly.
  • The smoked paprika is non-negotiable; regular paprika tastes hollow by comparison and misses the whole point of the dish.
  • Grate your own cheese if you have the patience; pre-grated cheese has anti-caking agents that make it less creamy when it melts into the warm pasta.
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