Save to Pinterest A friend brought a jar of smoked paprika back from Barcelona, and I spent weeks trying to figure out what to do with it. One Tuesday night, I fried up some Spanish chorizo almost by accident—I had it in the fridge and needed dinner fast—and the moment that smoky red oil hit the pan, I understood what she'd been trying to tell me about Spanish cooking. The pasta I threw together that night became something I'd find myself craving on gray afternoons, and I've been making it ever since.
My partner came home to find me stirring this pot with the back door open because I'd gotten so caught up in the aroma that I wanted the whole street to experience it. They took one bite and immediately understood why I kept making it. Now it's our quiet weeknight dinner—nothing fancy, just honest food that tastes like somewhere else.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Penne or rigatoni (350 g): The ridges catch that beautiful chorizo oil and sauce in every bite—don't skip the shape for spaghetti.
- Spanish chorizo (200 g): This is where the magic lives; slice it thin so it releases its oils and flavors the whole dish evenly.
- Medium onion: Finely chop it so it softens into the sauce rather than staying chunky.
- Garlic (2 cloves): Mince it small so it distributes throughout and never overpowers.
- Red bell pepper: The sweetness balances the paprika's smoke beautifully.
- Canned chopped tomatoes (400 g): Use good quality canned; they're often better than fresh and already broken down.
- Smoked paprika (1 tsp): This is non-negotiable—it's the soul of the dish, so don't substitute regular paprika.
- Chili flakes (½ tsp, optional): Add it if you like heat, but the chorizo already brings plenty of warmth.
- Extra virgin olive oil (2 tbsp): Use something you actually like drinking; it matters here.
- Fresh parsley: Chop it just before serving so it stays bright green and fresh tasting.
- Manchego or Parmesan cheese: Either works, but Manchego feels more authentic to the Spanish theme.
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Salt the water and cook the pasta:
- Bring a large pot of salted water to a rolling boil—it should taste like the sea. Cook the pasta until it's just tender but still has a slight firmness when you bite it, which usually means a minute or two less than the package suggests. Reserve half a cup of starchy water before draining; this is your secret weapon for making the sauce cling to every piece.
- Brown the chorizo:
- Heat the olive oil in a large skillet over medium heat and add the sliced chorizo. Watch it sizzle and release its red-orange oil—this takes 2 to 3 minutes and it's beautiful to witness. Don't rush this step; you're building flavor.
- Soften the vegetables:
- Toss in the chopped onion and diced bell pepper, stirring every minute or so until they've surrendered and softened, which takes about 4 to 5 minutes. The kitchen will smell incredible by now.
- Bloom the spices:
- Add the minced garlic, smoked paprika, and chili flakes if you're using them. Stir everything together and let it cook for just about a minute until the spices wake up and become fragrant.
- Simmer the sauce:
- Pour in the canned tomatoes and let the whole thing bubble gently for 8 to 10 minutes, stirring occasionally. You'll watch the sauce deepen in color and thicken slightly, and the flavors will meld into something greater than their parts.
- Bring it together:
- Add the drained pasta to the skillet and toss everything with a wooden spoon until every strand is coated. If it looks too thick or dry, pour in some of that reserved pasta water a splash at a time until it feels saucy and luxurious.
- Season and finish:
- Crack fresh black pepper over everything, taste it, and adjust as needed. Remove from heat and scatter the fresh parsley and cheese across the top if you want them.
Save to Pinterest There's a moment, right when you add the pasta to that thick, glossy sauce, where you realize you've made something that tastes expensive and restaurant-quality without any fuss. That's when this dish stops being just dinner and becomes the thing you remember.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Why This Dish Works
Spanish chorizo is one of those ingredients that carries so much flavor on its own that it essentially does the cooking for you. The smoked paprika isn't just seasoning—it's a flavor base that makes everything around it taste deeper and more intentional. The sweet bell pepper and tomatoes provide brightness and body, so you end up with a sauce that's complex but never confusing, bold but never one-note.
Making It Your Own
If you want to push this dish further, a splash of dry white wine added after the vegetables soften brings acidity and sophistication. Fresh baby spinach or peppery arugula can be tossed in at the very end if you're craving something green. Some nights I add a pinch more chili flakes because I'm feeling bold, or I use hot paprika instead of smoked for a different kind of warmth. The foundation is solid enough that it welcomes your adjustments.
Serving and Storage
Serve this hot, straight from the skillet if you can—it loses something when it cools. It reheats beautifully the next day in a skillet over low heat with a splash of water to loosen the sauce, though honestly it's best eaten the same night. Leftover pasta always tastes like yesterday's party, but this particular dish still holds its dignity.
- Grate fresh cheese at the table so it doesn't get lost in the heat.
- If you have Spanish wine on hand, pour a glass to echo the paprika in the pasta.
- Let it sit for one minute after removing from heat so the flavors settle and the pasta absorbs the sauce properly.
Save to Pinterest This is the dish that taught me that simple cooking, done with good ingredients and a little attention, tastes like love. Make it when you want to feel like you're in Spain without leaving your kitchen.
Ask About This Recipe
- → What pasta types work best with Spanish chorizo?
Shapes like penne or rigatoni hold the sauce well, balancing the smoky and spicy flavors of the chorizo.
- → Can I adjust the heat level in this dish?
Yes, adding or omitting chili flakes lets you control the spiciness to suit your preference.
- → How does smoked paprika influence the flavor?
It adds a warm, smoky depth that enhances the chorizo and complements the tomato base beautifully.
- → Is it possible to add vegetables for extra freshness?
Definitely, ingredients like baby spinach or arugula can be stirred in near the end for added greens.
- → What cheese pairs well with this combination?
Grated Manchego or Parmesan provide a nutty, salty finish that complements the smoky and savory notes.
