Spanish chorizo pasta dish (Printable)

Smoky chorizo paired with tomatoes, smoked paprika, and al dente pasta for a flavorful meal.

# What You 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 Make It:

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

# Helpful Tips:

01 -
  • The chorizo does most of the heavy lifting—it seasons the entire dish with minimal effort on your part.
  • It's the kind of weeknight dinner that tastes intentional and special, but comes together faster than ordering takeout.
  • One pan, real flavors, and absolutely no pretension required.
02 -
  • Reserving pasta water is the difference between a dry, sad pasta and one that clings beautifully to the sauce—don't forget it.
  • Chorizo varies wildly in spice level and smokiness, so taste as you go and adjust the paprika and chili flakes based on what you're getting.
03 -
  • Cook your pasta 1 minute under the package time since it will continue softening when you toss it with the warm sauce.
  • Use a skillet large enough to hold all the pasta—tossing everything together is easier and creates better coating when there's room to move it around.
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