Spanish Chorizo Pasta (Printable)

Smoky chorizo combined with tomatoes and smoked paprika creates a rich, vibrant pasta dish.

# What You'll 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 Steps:

01 - Bring a large pot of salted water to a boil. Add penne or rigatoni and cook until al dente according to package directions. Reserve ½ cup of pasta water and drain.
02 - Heat olive oil in a large skillet over medium heat. Add sliced chorizo and cook for 2 to 3 minutes until it releases oils and begins to brown.
03 - Add chopped onion and diced red bell pepper to the skillet. Sauté for 4 to 5 minutes until vegetables soften.
04 - Stir in minced garlic, smoked paprika, and chili flakes if using. Cook for 1 minute until fragrant.
05 - Pour in canned chopped tomatoes. Reduce heat and simmer for 8 to 10 minutes to thicken the sauce slightly.
06 - Add drained pasta to the skillet and toss thoroughly to coat with sauce. Adjust consistency by adding reserved pasta water gradually if needed.
07 - Season with freshly ground black pepper. Remove from heat and sprinkle with chopped fresh parsley and grated cheese if desired.
08 - Plate immediately and garnish with extra parsley and cheese if preferred. Serve hot.

# Expert Suggestions:

01 -
  • The chorizo does most of the heavy lifting—it releases its own gorgeous oil and seasons everything around it.
  • Ready in 30 minutes but tastes like you spent the afternoon on it.
  • One skillet, minimal cleanup, maximum flavor.
02 -
  • Don't skip reserving that pasta water—the starch in it is magic for binding the sauce to the pasta instead of everything sitting separately on the plate.
  • The chorizo quality matters tremendously; if it doesn't release oil and turn the sauce a gorgeous red-orange, you're missing the whole point.
  • Overcooking the garlic is the easiest mistake and the hardest to fix, so add it late and keep the heat moderate.
03 -
  • If you can only find cured chorizo, slice it thinner and add it at the very end just to warm through—cooking it too long will dry it out.
  • Keep the heat at medium or medium-low throughout; high heat will scorch the tomatoes before they have time to soften and meld with the other flavors.
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