Spanish Chorizo Pasta (Printable Version)

A smoky blend of Spanish chorizo, sweet tomatoes, and pasta with smoked paprika highlights.

# What You Need:

→ Pasta

01 - 12 oz penne or rigatoni
02 - Salt for boiling water

→ Meats

03 - 7 oz Spanish chorizo, sliced thin

→ 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, optional

# Steps:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente following package directions. Reserve ½ cup pasta water then drain.
02 - Heat olive oil in a large skillet over medium heat. Add sliced chorizo and brown for 2 to 3 minutes until it releases its oils.
03 - Add chopped onion and diced bell pepper to skillet. Cook 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 chopped tomatoes and simmer 8 to 10 minutes to thicken sauce slightly.
06 - Add drained pasta to skillet and toss well. Add reserved pasta water gradually if sauce seems too thick.
07 - Season with freshly ground black pepper. Remove from heat and sprinkle with chopped parsley and optional grated cheese.
08 - Serve hot, garnished with extra parsley and cheese if desired.

# Expert Advice:

01 -
  • The chorizo does all the heavy lifting—it's basically seasoning oil that makes everything taste intentional and restaurant-worthy.
  • It's genuinely faster than ordering delivery and tastes better than anything that arrives in a box.
  • One skillet means minimal cleanup while you're already thinking about seconds.
02 -
  • Don't skip reserving pasta water—it's the difference between a sauce that clings to your noodles and one that clumps up into sadness.
  • Smoked paprika loses its purpose if it's been sitting open for months, so if yours has been around, this is permission to replace it.
03 -
  • Buy chorizo from a butcher counter if possible—the quality is noticeably better and the staff can tell you exactly what's in it.
  • Toast your spices in the hot oil for just a moment before adding the tomatoes, which releases their essential oils and makes the whole dish taste more intentional.
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