Spanish Chorizo Pasta (Printable version)

A smoky, spicy chorizo and tomato blend served over tender pasta with a touch of smoked paprika.

# 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 until al dente according to package directions. 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 oil and begins to brown.
03 - Add chopped onion and 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 canned chopped tomatoes. Simmer for 8 to 10 minutes, allowing the sauce to thicken slightly.
06 - Add drained pasta to the skillet and toss together. If 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.

# Expert Advice:

01 -
  • The chorizo does the heavy lifting flavor-wise, so you look like a brilliant cook with minimal effort.
  • Everything happens in one skillet, which means less cleanup and more time actually enjoying what you made.
  • It tastes like you spent hours fussing, but honestly comes together faster than ordering takeout.
02 -
  • Don't skip reserving the pasta water—it's starch that binds sauce to pasta and saves you if things get too thick.
  • Spanish chorizo is fully cooked, so you're really just warming it to release oils; overcooking makes it dry and tough.
  • Taste as you go, especially if you added chili flakes; the heat builds over the few minutes everything simmers together.
03 -
  • Cook your chorizo in the pan first before anything else so it releases its oil into the empty space—a small thing that multiplies the flavor in everything that follows.
  • Black pepper matters here more than you'd think; add it at the very end so you taste it as a bright finishing note rather than something cooked into submission.
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