Save to Pinterest There's something about the smell of chorizo hitting hot oil that immediately transports you somewhere warmer. I discovered this pasta on a random Tuesday when I had a excellent piece of Spanish chorizo in my fridge and absolutely no dinner plan. Within twenty minutes, my kitchen filled with that unmistakable smoky aroma, and suddenly I was eating something that tasted like it had taken hours to make.
I made this for friends who were skeptical about Spanish food, and watching their faces when they tasted it was worth the minor effort alone. Someone asked if I'd been cooking it all day, and I got to drop the fact that it was ready in half an hour. That's the kind of satisfying moment that keeps you coming back to a recipe.
Ingredients
- Penne or rigatoni: These short pasta shapes catch the chorizo-tomato sauce beautifully and hold onto every bit of flavor you worked for.
- Spanish chorizo: This is the star—buy it sliced at the deli counter if you can, because it saves prep work and cooks more evenly than thick rounds.
- Onion and bell pepper: They soften into the sauce and add sweetness that balances the heat from the paprika and chili.
- Garlic: Mince it fresh; jarred garlic will taste tired against everything else going on in this dish.
- Canned chopped tomatoes: Quality matters here since tomatoes are the sauce base—look for whole peeled tomatoes that have been crushed, not the tiny sad chunks.
- Smoked paprika: This is what makes it taste Spanish, not just any other tomato pasta, so don't skip it or substitute with regular paprika.
- Chili flakes: Optional but worth it if you like a little warmth building on your palate as you eat.
- Extra virgin olive oil: It's in the pan and on the plate, so decent oil makes a real difference.
- Fresh parsley and cheese: These are your final flourish—they brighten everything and add textural contrast.
Instructions
- Start the pasta:
- Bring salted water to a rolling boil and cook your pasta until it's just tender with a slight bite. The starchy water you save is liquid gold for adjusting sauce consistency later.
- Cook the chorizo:
- Let those slices sit in the hot oil long enough to render their fat and turn golden at the edges—that's where the flavor deepens. You'll see the oil turn a beautiful red-orange from the paprika in the chorizo.
- Build the base:
- The onion and pepper need time to soften and become almost caramelized. This takes a few minutes longer than you might think, but it changes the entire depth of the dish.
- Toast the aromatics:
- When you add garlic and paprika together, that brief minute of cooking releases their oils and makes everything smell incredible. Don't walk away—you want to catch that moment right before it starts to darken.
- Simmer the sauce:
- Let the tomatoes bubble gently, breaking down and concentrating their flavor. The sauce should reduce slightly and coat the back of a spoon when you're ready to add the pasta.
- Bring it together:
- Toss the pasta with the sauce and taste as you go. Add pasta water gradually if things feel thick—it's easier to loosen than to thicken.
- Finish and serve:
- A pinch of black pepper, a handful of fresh parsley, and cheese if you'd like it. Serve immediately while everything is still hot.
Save to Pinterest This is the kind of dish that proved to me you don't need hours in the kitchen to impress people or to feel proud of what you're eating. It's become my go-to when I want something that tastes intentional and a little bit adventurous, but doesn't demand much from me in return.
Timing and Prep Strategy
Get everything chopped and ready before you start cooking, because once the chorizo hits the pan, things move quickly. I learned this the hard way when I was halfway through mincing garlic while onions were already browning. Having mise en place means you can actually enjoy the cooking process instead of rushing through knife work while something threatens to burn.
Flavor Adjustments That Make a Difference
This is your dish to adjust boldly. If you love wine, add a splash of dry white wine after the vegetables soften and let it reduce before the tomatoes go in. If smoke isn't your thing, use half the smoked paprika and lean into the fresh herbs. The beauty of this recipe is that it's forgiving enough to bend to your preferences without falling apart.
Variations and Add-Ons
Spinach or arugula wilts into warm pasta beautifully if you want to add greens without much effort. A squeeze of lemon juice at the end brightens everything, and some people swear by a pinch of saffron if they're feeling fancy. You can also use good quality Italian sausage if Spanish chorizo isn't available—it won't be identical, but it will still be delicious.
- Add a handful of baby spinach or arugula in the last minute so it just barely wilts into the warmth.
- A small splash of dry white wine after sautéing vegetables adds depth and sophistication without being noticeable.
- Grated Manchego cheese is more authentic than Parmesan, but use what you have and don't stress about it.
Save to Pinterest This pasta reminds me that sometimes the best dinners come from having good ingredients and twenty minutes, not complicated recipes. Make it once and you'll find yourself reaching for it again on nights when you need something that tastes like effort but requires almost none.
Recipe FAQs
- → What type of pasta suits this dish best?
Penne or rigatoni are ideal as their ridges hold the sauce well, enhancing each bite.
- → Can I adjust the spice level?
Yes, adding or omitting chili flakes lets you customize the heat to your preference.
- → Is there an alternative to Spanish chorizo?
Spicy Italian sausage can be a flavorful substitute if Spanish chorizo is unavailable.
- → How can I enhance the sauce's depth?
Adding a splash of dry white wine after sautéing the vegetables enriches the sauce’s complexity.
- → Can I add vegetables for extra nutrition?
Fresh baby spinach or arugula stirred in at the end adds color and nutrients without overpowering flavors.