Spanish Chorizo Pasta (Printable View)

Savory pasta with smoky Spanish chorizo, tomatoes, and a hint of smoked paprika.

# 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. Cook the pasta until al dente following package directions. Reserve ½ cup of pasta water and drain the pasta.
02 - In a large skillet over medium heat, warm olive oil. Add sliced chorizo and cook for 2 to 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 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 and simmer for 8 to 10 minutes until sauce thickens slightly.
06 - Add cooked pasta to the skillet and toss to combine. Adjust consistency with reserved pasta water, adding gradually if sauce is too thick.
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 Tips:

01 -
  • It tastes like you've spent hours cooking when it's genuinely done in 30 minutes flat.
  • The chorizo does most of the flavor work, so there's almost no way to mess it up.
  • It's the kind of dish that makes your kitchen smell like a Spanish market in the best way possible.
02 -
  • Don't drain all the pasta water—that starchy liquid is what transforms a dry dish into something silky and clinging.
  • Smoked paprika cannot be replaced; regular paprika is a completely different animal and you'll taste the difference immediately.
  • Slice the chorizo thin rather than chunking it so it distributes its flavor evenly instead of leaving big islands of spice.
03 -
  • Save the pasta water before you drain—this one habit will improve every pasta dish you ever make.
  • Buy Spanish chorizo from a good butcher or specialty shop if you can; supermarket versions sometimes taste like disappointment.
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