Spanish chorizo pasta dish (Printable)

A vibrant dish with spicy Spanish chorizo, tomatoes, smoked paprika, and pasta for a rich, flavorful meal.

# What You'll 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)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. 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 the chopped onion and red bell pepper to the skillet. Cook 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 chopped tomatoes and simmer for 8–10 minutes to allow 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 until desired consistency is reached.
07 - Season with freshly ground black pepper. Remove from heat and sprinkle with chopped parsley and grated cheese if desired.
08 - Serve hot, garnished with additional parsley and cheese.

# Expert Advice:

01 -
  • The chorizo does all the heavy lifting, filling your kitchen with that irresistible smoky aroma while the pasta cooks.
  • It comes together in under thirty minutes but tastes like you spent hours coaxing out layers of flavor.
  • Spicy, comforting, and forgiving enough to let you add whatever vegetables you have hanging around.
02 -
  • Don't skip browning the chorizo before adding anything else—those caramelized edges release oils that flavor the entire dish.
  • Reserve your pasta water before draining; that starchy liquid is the secret to a sauce that clings to the pasta instead of pooling at the bottom.
03 -
  • Buy the best Spanish chorizo you can find—it's the lead actor, so treat it with respect.
  • Keep your heat at medium rather than cranking it up; this dish is a slow build, not a sprint.
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