Spanish Chorizo Pasta (Print)

Penne tossed with smoky chorizo, tomatoes, and paprika for a bold, vibrant Spanish-inspired meal.

# Components:

→ 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)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain.
02 - Heat the 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 diced red bell pepper to the skillet. Sauté for 4–5 minutes until softened.
04 - Stir in the minced garlic, smoked paprika, and chili flakes if using. Cook for 1 minute until fragrant.
05 - Pour in the canned chopped tomatoes. Let the sauce simmer for 8–10 minutes 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 to achieve desired consistency.
07 - Season with freshly ground black pepper. Remove from heat and garnish with chopped parsley and grated cheese if desired.
08 - Serve immediately, garnished with additional parsley and cheese as preferred.

# Expert Advice:

01 -
  • The chorizo does the heavy lifting—it seasons the entire sauce as it releases its oil, so you're not standing around adjusting flavors.
  • It comes together in under 30 minutes, which means weeknight dinner without the stress or takeout guilt.
  • One pan, minimal cleanup, and somehow it tastes like you've been simmering this all day.
02 -
  • Don't buy pre-sliced chorizo—slice it yourself from a whole piece, or ask the counter to do it; the thin rounds cook better and distribute their flavor more evenly.
  • That reserved pasta water is a lifesaver because the starch actually helps emulsify the sauce and makes it cling to every strand instead of pooling at the bottom of the bowl.
  • Smoked paprika is non-negotiable—regular paprika is sweet and mild, but smoked has that essential charred, almost meaty depth that defines this dish.
03 -
  • Taste your pasta water before you salt the pot—if it's already mineral-heavy from your tap, you won't need as much; if it's soft water, be generous because that's your only chance to flavor the pasta itself.
  • Buy chorizo from a proper butcher or specialty shop if you can; it makes a visible difference in how much flavor releases and how the whole dish develops.
Back