Spanish chorizo pasta dish (Printable)

Vibrant pasta with smoky chorizo, tomatoes, and smoky paprika delivering rich Spanish-inspired flavors.

# 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)

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook penne or rigatoni according to package directions until al dente. Reserve ½ cup of pasta water, then drain the pasta.
02 - Heat extra virgin olive oil in a large skillet over medium heat. Add sliced chorizo and cook for 2 to 3 minutes until it releases oil and begins to brown.
03 - Add finely 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 optional chili flakes. Cook for 1 minute until fragrant.
05 - Pour in canned chopped tomatoes and reduce heat to maintain a simmer. Cook for 8 to 10 minutes until the sauce thickens slightly.
06 - Add drained pasta to the skillet and toss to combine. If the sauce is too thick, gradually add reserved pasta water until desired consistency is achieved.
07 - Season with freshly ground black pepper to taste. Remove from heat and garnish with chopped fresh parsley and grated cheese if desired.
08 - Serve hot, adorned with additional parsley and cheese as preferred.

# Expert Tips:

01 -
  • The chorizo does all the heavy lifting—it seasons the entire dish while releasing its beautiful smoky oil into every strand of pasta.
  • Ready in 30 minutes flat, which means weeknight dinner without the stress or the takeout box.
  • It tastes like you've been cooking Spanish food forever, but honestly it's just about letting a few good ingredients talk to each other.
02 -
  • Don't drain your pasta water—that starchy liquid is what makes the sauce coat the noodles instead of sliding off, so keep it nearby.
  • Smoked paprika can be surprisingly bitter if you cook it too long, so add it near the end of your vegetable sauté and move quickly to the tomatoes.
03 -
  • Buy chorizo in one piece and slice it yourself rather than using pre-sliced—the whole piece stays juicier and the fat renders more evenly.
  • Smoked paprika brands vary in intensity, so start with less and taste as you go rather than dumping in the full amount at once.
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