Save I discovered this dish on a rainy Tuesday when I had nothing but chorizo and canned tomatoes in my pantry. The moment that oil hit the pan and the chorizo began releasing its deep red color into the heat, I knew I was onto something special. There's something magical about how Spanish chorizo transforms a simple pasta into something that tastes like a Barcelona kitchen on a warm evening. Twenty minutes later, my apartment smelled like a Spanish tapas bar, and I understood why this humble combination has become my go-to weeknight favorite.
I made this for friends who were always talking about wanting to eat more adventurously, and watching their faces light up when they took that first bite told me everything. One friend asked if I'd been secretly taking cooking classes, which made me laugh because the secret was simply letting the chorizo be the star. That dinner turned into a running joke where they'd text me photos of chorizo at the grocery store with the caption "thinking of you."
Ingredients
- Penne or rigatoni, 350 g: The tube shapes catch the chorizo oil and tomato sauce beautifully; don't use angel hair here because you'll lose the texture.
- Spanish chorizo, 200 g: This is non-negotiable—the smoking, paprika-laden sausage is what makes this dish sing, so seek out the real deal.
- Onion, 1 medium: The sweetness balances the chorizo's heat, creating a harmony that keeps you coming back for another bite.
- Garlic, 2 cloves: Minced fine so it melts into the oil and doesn't overpower the paprika's gentle smokiness.
- Red bell pepper, 1: It adds sweetness and body without competing with the star ingredient.
- Canned chopped tomatoes, 400 g: Use a good quality brand because these tomatoes become your sauce's foundation.
- Smoked paprika, 1 tsp: This spice echoes the chorizo's flavor and deepens everything it touches.
- Chili flakes, ½ tsp: Optional, but I always use them because they add a warm tingle that keeps the dish interesting.
- Extra virgin olive oil, 2 tbsp: Choose something you'd taste on its own; it matters here.
- Fresh parsley and Manchego cheese: The garnish that transforms the plate from rustic to refined.
Instructions
- Get Your Water Going:
- Bring a large pot of salted water to a rolling boil—make the water taste like the sea. While you're waiting, slice your chorizo into thin rounds so they'll brown beautifully and release all that precious oil.
- Toast the Chorizo:
- Heat your olive oil in a large skillet over medium heat, then add those chorizo slices. You'll watch them transform from pale orange to deep crimson as they cook for 2–3 minutes, and that's when you know the magic is starting.
- Build Your Flavor Base:
- Add your chopped onion and diced red pepper to the same skillet and let them soften for 4–5 minutes in all that chorizo-infused oil. The kitchen will smell so good you might need to pause and just breathe it in.
- Wake Everything Up:
- Stir in your minced garlic, smoked paprika, and chili flakes, cooking for just 1 minute until the spices become fragrant and coat everything in the pan. This brief moment is crucial—don't let it go longer or the garlic will turn bitter.
- Simmer and Build:
- Pour in your canned tomatoes and let everything bubble gently for 8–10 minutes, stirring occasionally. The sauce will thicken and deepen in color, becoming rich and glossy.
- Bring It Together:
- By now, your pasta should be cooked to al dente—test it and make sure it has just a little resistance when you bite it. Drain it and reserve that starchy pasta water before adding the pasta to your skillet.
- Toss and Taste:
- Add the hot pasta to the sauce and toss everything together until every strand is coated in that beautiful red-orange sauce. If it looks too thick, add reserved pasta water a little at a time until you reach a silky consistency.
- Finish and Serve:
- Season with freshly ground black pepper, remove from heat, and scatter fresh parsley and grated cheese over the top if you like. Serve immediately while everything is hot and the aromas are still rising from the bowl.
Save I remember my grandmother tasting this for the first time and saying it tasted like Spain in a bowl, which meant more to me than any compliment about my cooking could. She had us taste it side by side with a dish she made decades ago, and watching her smile at the similarity—despite us living continents apart—made me understand that sometimes food is the closest thing we have to time travel.
The Magic of Chorizo
Spanish chorizo is cured, smoked, and paprika-forward in a way that Italian sausage simply cannot replicate. When you cook it, you're not just heating meat—you're releasing a symphony of smoke and spice that becomes the soul of your dish. I've tried to substitute it with other sausages out of necessity, and while they're fine, they lack that distinctive Spanish character that makes this pasta feel like a celebration rather than a weeknight meal.
Why the Sauce Comes Together
This dish works because you're building flavor in layers rather than dumping everything in at once. The chorizo oils flavor the vegetables, the paprika and garlic deepen as they cook, and the tomatoes arrive last to create a sauce that tastes more complex than its simple ingredient list suggests. The pasta water is your safety net—those starches help the sauce cling to the noodles and create a silky texture that makes each bite feel luxurious rather than oily.
Variations and Personal Touches
Once you understand how this recipe works, you can play with it confidently. I've added everything from a splash of white wine to a handful of baby spinach, and each addition feels like a natural evolution rather than a departure. Some nights I finish with a squeeze of fresh lemon juice, while other times I let the smoked paprika be the only seasoning note. The beauty of this dish is that it's forgiving enough to become your own creation while staying true to its Spanish roots.
- A splash of dry white wine added after the vegetables soften brings brightness and depth to the sauce.
- Fresh baby spinach or arugula stirred in at the very end adds nutrition and a peppery contrast to the richness.
- A squeeze of fresh lemon juice at the end cuts through the smoke and makes every flavor pop.
Save This pasta has become my answer whenever someone asks what I'm making for dinner and they want something that tastes impressive but won't stress me out. It's proof that sometimes the simplest combinations, built with intention and good ingredients, create the most memorable meals.