Save I discovered this dish on a Tuesday evening when my neighbor stopped by with a package of Spanish chorizo from a market she'd visited. The sizzle of those thin slices hitting hot oil, that immediate perfume of smoked paprika and rendered fat filling the kitchen—I knew right then this would become a regular dinner. It's the kind of pasta that feels both simple and special, smoky and bright, the sort of meal that makes people ask for seconds without hesitation.
The first time I made this for friends, I was nervous about whether it would feel fancy enough. But watching them twirl their forks through the smoky sauce and hearing the satisfied sighs as they tasted it, I realized this dish has a quiet elegance that doesn't need fussing. It's become my go-to when people drop by unexpectedly.
Ingredients
- Penne or rigatoni (350g): The ridges catch the smoky sauce beautifully, but honestly any pasta works—I've used linguine when that's what I had on hand.
- Spanish chorizo (200g): This is where the magic lives; get the best quality you can find because those oils and spices are the soul of the dish.
- Onion (1 medium): Finely chopped so it dissolves into the sauce rather than announcing itself, creating that base sweetness that balances the smoke.
- Garlic (2 cloves): Minced fine and added late so it stays bright and doesn't burn into bitterness.
- Red bell pepper (1): Diced small enough to cook down and soften, adding gentle sweetness without requiring extra time.
- Canned chopped tomatoes (400g): The acidity cuts through the richness of the chorizo oil, keeping the dish from feeling heavy.
- Smoked paprika (1 tsp): Don't skip this or substitute regular paprika; the smoke is intentional and essential to the whole personality of the dish.
- Chili flakes (½ tsp, optional): A gentle whisper of heat that makes people ask what the secret ingredient is.
- Extra virgin olive oil (2 tbsp): Good oil makes a difference here since it's not being cooked to death, just warmed.
- Fresh parsley: Chopped and scattered at the end to add a fresh note that cuts through the richness.
- Manchego or Parmesan cheese: Optional but transforms the dish if you add it; I usually grate it fresh.
Instructions
- Get the pasta started:
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until it's just al dente—tender but still with a slight bite. Reserve about half a cup of that starchy water before you drain it, because you'll need it later to adjust the sauce.
- Brown the chorizo:
- Heat the olive oil in a large skillet over medium heat and add your sliced chorizo. Let it sizzle for a couple of minutes and watch as the red oil releases from the meat—that's where all the flavor is hiding.
- Build the base:
- Add the chopped onion and diced bell pepper, stirring them into that chorizo oil. They'll soften and sweeten as they cook for about 4–5 minutes, creating the foundation for everything else.
- Wake up the spices:
- Stir in the minced garlic, smoked paprika, and chili flakes if you're using them. Cook for just about a minute until the kitchen smells incredible and the spices bloom in the heat.
- Simmer the tomatoes:
- Pour in the canned tomatoes and let everything bubble gently for 8–10 minutes. The sauce will thicken slightly and the flavors will marry together into something cohesive and warm.
- Bring it together:
- Add the drained pasta to the skillet and toss everything until the pasta is coated in that gorgeous smoky sauce. If it looks too thick, add a splash or two of that reserved pasta water to loosen it up.
- Season and finish:
- Taste and adjust with black pepper, then remove from heat. Scatter the fresh parsley over the top and add grated cheese if you'd like that salty, umami punch.
- Serve and enjoy:
- Plate it while it's hot and watch people's faces light up as they take their first bite.
Save There's something about the way a kitchen fills with smoke and warmth when you're making this dish that turns cooking into a moment worth savoring. I've made it countless times now, and it never fails to feel like a small celebration, whether it's just for myself or for a table full of people.
The Magic of Spanish Chorizo
Spanish chorizo is different from its Mexican cousin—it's already fully cooked and seasoned, so you're just heating it through and letting it share all its oils and spices with your sauce. The first time I realized this, I stopped being afraid of it and started treating it as the star ingredient it actually is. Its smokiness comes from paprika and often a bit of garlic and white wine in the curing process, which means you get all that complexity without having to build it yourself.
Playing with Heat and Flavor
The chili flakes are optional, but I find they add a gentle warmth that makes people lean in and ask what they're tasting. You can adjust the amount based on who's eating—leave them out entirely if your dinner guests prefer milder food, or double them if you're cooking for people who live for spice. I've also added a splash of dry white wine after sautéing the vegetables on nights when I'm feeling a bit fancy, and it layers in a subtle sweetness that mellows the smoke just enough.
Making It Your Own
This recipe is forgiving enough to bend to what you have on hand and what you're in the mood for. Some nights I toss in a handful of baby spinach or arugula at the end for a bit of green, and it brightens everything up without changing the fundamental character of the dish. The cheese is completely optional too—sometimes the purity of the smoky sauce is enough, and other times that salty, nutty Manchego feels essential. I've even substituted spicy Italian sausage when I couldn't find good Spanish chorizo, and while it's not quite the same, it's still delicious in its own way.
- Try a splash of white wine if you want to add a subtle sophistication without fussing.
- Fresh greens like spinach or arugula can be stirred in at the end for color and a peppery bite.
- This dish reheats beautifully, so don't hesitate to make it ahead for busy weeknights.
Save This is the kind of dish that belongs in a regular rotation, not saved for special occasions. It's humble and honest, smoky and satisfying, and it reminds us that sometimes the best meals come from letting good ingredients do what they do best.
Recipe FAQs
- → What pasta type works best for this dish?
Penne or rigatoni pasta hold the sauce well due to their shape, allowing the smoky chorizo and tomato flavors to coat each piece effectively.
- → Can I adjust the spiciness level?
Yes, you can omit the chili flakes or reduce the amount of smoked paprika to lower the heat while keeping the smoky flavor intact.
- → How should the chorizo be prepared?
Slice the Spanish chorizo into thin rounds and cook it until it renders oil and begins browning, which releases its rich, smoky character.
- → Is it possible to add vegetables for extra texture?
Absolutely. Adding diced red bell peppers as well as onions and garlic enhances sweetness and texture. Greens like spinach or arugula can be stirred in at the end.
- → What garnishes complement this dish?
Fresh chopped parsley adds brightness, and a sprinkle of Manchego or Parmesan cheese adds a savory finish to balance the smoked flavors.
- → How do I prevent the sauce from being too thick?
Reserve some pasta cooking water and add it gradually to the skillet while tossing the pasta until you reach the desired sauce consistency.