Pasta with Chorizo and Tomato Sauce Recipe

Pasta in Chorizo & Tomato Sauce
Delicious pasta with chorizo and tomato sauce!. Bratha/Flickr/CC BY 2.0
    35 mins
Ratings (25)

Italians are known to eat a lot of pasta, but the Spanish eat their fair share as well. They may not be world renowned for their pasta dishes, but macaroni, rigatoni, penne and spaghetti are often enjoyed in Spanish homes with a typically Spanish twist to the sauce. This Spanish pasta recipe is for a delightful and hearty sauce of Spanish chorizo sausage and smoked Spanish paprika. As in Italy, in Spain pasta is often considered a first course rather than the main course, however this recipe will serve 4 adults as a main course because of the meat.

What You'll Need

  • 1/4 cup Spanish virgin olive oil
  • 1 medium-size yellow onion
  • 2 cloves garlic
  • 1 Spanish chorizo sausage
  • 1/2 red bell pepper
  • 1 tsp Spanish smoked paprika
  • 1 24 ounces can of crushed tomatoes (or fresh tomatoes that have been chopped or pulsed in a food processor)
  • 1/2 pounds dry penne, macaroni or spaghetti noodles
  • Note about Spanish Chorizo: This delicious Spanish sausage is very different than Mexican or Caribbean chorizo. Spanish chorizo come fresh, semi-cured or cured, and the one we use in this recipe is semi-cured. It is a firm, dry sausage that needs to be cooked before eating.
  • Most Mexican chorizo is fresh and soft, and not usually cured sausage. It also has different spices than Spanish Chorizo, so it is not a good substitute for this recipe. If you need a substitute, use Portuguese Linguica sausage, which is very similar to Spanish Chorizo in flavor and should be easy to find in your local supermarket.
  • Tomatoes and Spanish Food: Like all Mediterranean people, the Spanish enjoy tomatoes many ways - fresh or cooked in lots of different kinds of dishes. Make sure to have on hand both fresh tomatoes, as well as a couple cans of tomato sauce and a large can of crushed tomatoes.

How to Make It

  1. Start by peeling and chopping the onion into 1/4-inch chunks. Peel and chop garlic. Remove the seeds and veins from the pepper and chop. Cut the chorizo into round slices about 1/4-inch thick.
  2. Pour about half of the olive oil into a large frying pan and heat on medium. Once hot enough (but not smoking), sauté the chorizo slices, pepper, onion and garlic in the pan. Stir often. If necessary, add more olive oil to the pan.
  1. Once the onions are translucent, add the crushed tomatoes. Sprinkle in the paprika. Stir and cook on medium-low for 10 minutes, careful not to burn the sauce.
  2. While the sauce is simmering, bring water to a rolling boil for pasta in a large pot. Add pasta and a big pinch of salt and cook until al dente – about 10 minutes.
  3. Drain the pasta immediately.
  4. To serve, add the pasta to frying pan and mix it together with the sauce. Or, if you prefer, plate the pasta, then add sauce on top.