Save I discovered this pasta on a Tuesday evening when my neighbor brought over a package of Spanish chorizo from a market trip, insisting I had to try it. That night, I threw together whatever tomatoes and pasta I had on hand, and the kitchen filled with this intoxicating smoky aroma that made everyone stop what they were doing. It became the dish I've made countless times since, each time a little faster, each time tasting just as good as that first accidental masterpiece.
I made this for a small dinner party once and watched my friend take that first bite, close their eyes, and just sit with it for a moment. She asked for the recipe before dessert even arrived, and now it's her go-to when she wants to feel like she's traveled without leaving her kitchen. That's when I knew this wasn't just a quick weeknight dinner—it was something special.
Ingredients
- Penne or rigatoni, 350 g (12 oz): These tube shapes trap the smoky sauce beautifully, but honestly any pasta you love will work here.
- Spanish chorizo, 200 g (7 oz), sliced thin: This is the star—look for the kind that's meant to cook, not the cured stuff you'd eat raw, as it releases all that gorgeous paprika-infused oil.
- Medium onion, finely chopped: It softens into the sauce and becomes part of the flavor foundation.
- Garlic, 2 cloves, minced: Add it after the peppers so it doesn't burn and turn bitter.
- Red bell pepper, diced: It adds sweetness that balances the smoke and spice beautifully.
- Canned chopped tomatoes, 400 g (14 oz): I always use canned because they're consistent and you avoid watery fresh tomatoes mid-season.
- Smoked paprika, 1 tsp: This is the soul of the dish—don't skip it, and make sure it's actually smoked paprika, not sweet.
- Chili flakes, ½ tsp (optional): Only add if you like heat; the chorizo already brings plenty of punch.
- Extra virgin olive oil, 2 tbsp: The base for everything; it carries all those flavors forward.
- Fresh parsley, chopped: A bright finish that cuts through the richness.
- Manchego or Parmesan cheese: Optional but transforms the dish into something a little more special.
Instructions
- Get the water boiling:
- Fill a large pot with water, salt it generously (it should taste like the sea), and bring it to a rolling boil. This is your only chance to season the pasta itself.
- Cook the pasta:
- Add the penne and stir it for the first minute so nothing sticks. Cook until it's al dente—tender but with just a tiny bit of resistance when you bite it. Before you drain it, grab a mug and scoop out about half a cup of that starchy water; you'll thank me later.
- Start the sauce base:
- While the pasta cooks, pour olive oil into a large skillet and warm it over medium heat. Add the chorizo slices and let them sit for a minute before stirring—you want them to brown and release their oil, which is where all the flavor lives.
- Build the aromatics:
- After 2 to 3 minutes, add the chopped onion and diced bell pepper. The pan will smell amazing almost immediately. Let these soften for about 4 to 5 minutes, stirring occasionally until they're tender and starting to caramelize slightly at the edges.
- Wake up the spices:
- Now add the minced garlic, smoked paprika, and chili flakes if you're using them. Stir constantly for just about a minute—you want the spices to bloom and the garlic to become fragrant, but not brown.
- Add the tomatoes and simmer:
- Pour in the canned tomatoes with their juice. Turn the heat down to medium-low and let everything bubble gently for 8 to 10 minutes. The sauce will thicken slightly and deepen in color as the tomatoes break down.
- Bring it together:
- Drain your pasta and add it straight to the skillet. Toss everything together gently until every piece of pasta is coated. If the sauce feels too thick (it shouldn't be soupy but shouldn't be dry either), add a splash of that reserved pasta water and stir until it reaches the right consistency.
- Taste and finish:
- Season with freshly ground black pepper. Remove from heat and scatter the fresh parsley on top. Add grated cheese if you'd like that extra richness.
Save There's a moment in cooking this when everything comes together—the pasta hits the skillet, the heat brings all those flavors into harmony, and suddenly your kitchen smells like a small Spanish village. That's when you know you're about to eat something really good.
Why Spanish Chorizo Changes Everything
I used to make this with regular Italian sausage before I understood the difference, and it was fine but missing something essential. The Spanish chorizo has paprika built into its very fiber, which means it doesn't just add meat flavor—it adds color, smoke, and spice all at once. Once you cook with it, you realize why Spanish kitchens built so many dishes around it. The oil that releases is liquid gold, seasoning everything it touches.
When to Stretch It or Make It Your Own
This recipe serves four as written, but the formula is flexible. Add baby spinach or arugula in the last minute if you want greenness, or stir in a splash of dry white wine after the vegetables soften for a softer, more elegant sauce. I've even added roasted red peppers and a handful of olives when I wanted something richer, and it never disappoints. The skeleton of the dish is so strong that it welcomes improvisation without falling apart.
Timing and Table Moments
The beauty of this dish is that you can have it on the table in the time it takes pasta to boil, which means it's perfect for weeknights when you want something that feels special without stress. I've learned to time everything so the pasta finishes about the same moment the sauce is ready, so you're tossing hot pasta into hot sauce rather than waiting around. It's the kind of meal that brings people to the table hungry and satisfied within minutes of starting.
- Serve it immediately while everything is hot and the parsley is still bright green.
- Have extra cheese at the table because some people will want more than what's in the pan.
- A simple green salad on the side is all you need—let the pasta be the main event.
Save This pasta has become my answer to the question, What should we eat tonight? It's reliable, honest, and tastes like you care without demanding much effort. Once you've made it once, it becomes something you reach for again and again.
Recipe Questions & Answers
- → What type of pasta works best?
Penne or rigatoni hold the sauce well due to their shape and texture, making them ideal choices.
- → Can I adjust the spice level?
Yes, chili flakes are optional and can be added to increase heat or omitted for a milder taste.
- → How to get a smoky flavor?
Using smoked paprika and Spanish chorizo naturally imparts a rich, smoky taste to the dish.
- → Is there a way to add greens?
Fresh baby spinach or arugula can be stirred in at the end for added color and nutrients.
- → What cheese pairs well?
Grated Manchego or Parmesan enhances flavor and adds a savory, creamy finish when sprinkled on top.