A flavorful dish with smoky chorizo, sweet tomatoes, and a hint of smoked paprika for authentic taste.
# Ingredient List:
→ Pasta
01 - 12 ounces penne or rigatoni
02 - Salt, for boiling water
→ Meats
03 - 7 ounces Spanish chorizo, thinly sliced
→ Vegetables
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 red bell pepper, diced
07 - 14 ounces canned chopped tomatoes
→ Spices & Seasonings
08 - 1 teaspoon smoked paprika
09 - ½ teaspoon chili flakes (optional)
10 - Freshly ground black pepper, to taste
→ Dairy & Garnish
11 - 2 tablespoons 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. 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 to 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 to 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 chopped tomatoes and simmer for 8 to 10 minutes, allowing the sauce to thicken slightly.
06 - Add the drained pasta to the skillet and toss to coat evenly. 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 sprinkle with chopped parsley and grated cheese, if desired.
08 - Serve immediately, garnished with extra parsley and cheese.
