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Pasta with Chorizo and Paprika Sauce

Name: Pasta with Chorizo and Paprika Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 400 g about 14 oz pasta (penne, rigatoni, or your favorite shape); 200 g about 7 oz Spanish chorizo, sliced into rounds; 3 red bell peppers; 100 g about 3.5 oz cherry tomatoes, halved; 200 g about 7 oz sun dried tomatoes in oil, plus 1-2 tablespoons of the oil; 150 g about 5 oz small mozzarella balls (bocconcini), drained; 1 medium onion (finely chopped); 2 garlic cloves (finely chopped); 2 tablespoons pine nuts; 2 tablespoons grated Parmesan cheese; 1 tablespoon dried paprika (sweet or smoked); 1 teaspoon cayenne pepper (or less to taste); 2 tablespoons olive oil; Salt and freshly ground black pepper (to taste); A bunch of fresh basil (chopped, for garnish)

Rebecca Hopkins

March 24, 2026

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There are some dinners that feel like a secret weapon. You know the ones; they’re the meals you pull out on a busy weeknight when you need something fast, satisfying, and guaranteed to impress. For me, that dish is this Pasta with Chorizo and Paprika Sauce. It’s bold, it’s smoky, and it’s packed with so much flavor, you’ll feel like you’re dining at a Spanish tapas bar instead of your own kitchen table.

I first created this recipe on one of those chaotic evenings when I was staring into my fridge, wondering what to make with a few odds and ends. I had a link of chorizo, some bell peppers, and a jar of sun dried tomatoes. I threw it all together with some pasta, and the result was nothing short of magic. The smoky, spicy chorizo paired with the sweet, tender peppers and the rich, umami sun dried tomato sauce was a combination I knew I had to perfect. Now, it’s a regular in our dinner rotation, and it’s the dish I turn to whenever I want to feel like I’ve made something truly special without spending hours in the kitchen.

Imagine this: perfectly cooked pasta, coated in a deeply flavorful sauce that’s part creamy, part chunky, with a bold, smoky paprika kick. Tender, sweet red peppers melt into the background, while slices of spicy chorizo add pops of savory, fatty richness. Juicy cherry tomatoes and little mozzarella balls add bursts of sweetness and creamy texture, and a final sprinkle of fresh basil and toasted pine nuts brings everything together. Every single bite is a beautiful balance of smoky, spicy, savory, and fresh. It’s a pasta dish that’s hearty enough to satisfy but sophisticated enough to serve to company. Let me show you how to make this bold, beautiful dish.

Ingredient Spotlight: The Building Blocks of a Perfect Pasta

Chorizo: The star of the show! This Spanish cured sausage adds a deep, smoky, and slightly spicy flavor that infuses the entire dish. Slice it into rounds so it can release its flavorful oils as it cooks.
Red Bell Peppers: Roasted or sautéed until tender and sweet, they add a beautiful color and a mellow sweetness that balances the spice of the chorizo.
Sun Dried Tomatoes in Oil: These little gems are a flavor powerhouse! They add an intense, concentrated umami flavor and a slight tanginess. Using the oil from the jar adds even more depth.
Mozzarella Balls (Bocconcini): These small, fresh mozzarella balls add creamy, milky pockets of goodness that soften slightly in the warm sauce.
Pine Nuts & Parmesan: A classic pairing! The pine nuts add a nutty crunch, while the grated Parmesan adds a salty, umami richness.
Paprika & Cayenne: This dynamic duo provides the smoky, slightly spicy backbone of the sauce. Use good quality paprika for the best flavor.

Step by Step Instructions: Your Guide to Flavor Packed Pasta

This recipe comes together quickly, so have all your ingredients prepped and ready to go before you start.

1Cook the Pasta: Bring a large pot of salted water to a boil. Cook the 400g of pasta according to package directions until al dente. Drain and set aside, reserving a cup of pasta water just in case.

2Prepare the Peppers: While the pasta cooks, peel the 3 red bell peppers with a vegetable peeler (or you can roast them and peel the skin off). Remove the seeds and cut them into large pieces.

3Sauté the Aromatics and Chorizo: Heat 2 tablespoons of olive oil in a large, deep skillet or frying pan over medium heat. Add the finely chopped onion and garlic. Sauté for 2-3 minutes until softened. Add the sliced chorizo and cook for about 3 minutes, until it has released its oils and started to brown slightly.

4Cook the Peppers: Add the prepared red pepper pieces to the skillet. Simmer over medium heat for 10-15 minutes, stirring occasionally, until the peppers are tender. Season with 1 tablespoon of dried paprika, 1 teaspoon of cayenne pepper, and a generous pinch of salt and freshly ground black pepper.

5Make the Sun Dried Tomato Paste: While the peppers cook, place the 200g of sun dried tomatoes (with their oil), 2 tablespoons of pine nuts, and 2 tablespoons of grated Parmesan cheese into a food processor. Season with a pinch of salt and pepper. Blend until you have a thick, spreadable paste.

6Combine the Sauce: Stir the sun dried tomato paste into the skillet with the chorizo and peppers. Cook for 1-2 minutes to meld the flavors. Add the 100g of halved cherry tomatoes and the 150g of little mozzarella balls. Let everything simmer together for about 5 minutes, just until the tomatoes soften slightly and the mozzarella starts to get warm and a little melty.

7Toss with Pasta: Add the cooked pasta to the skillet and toss everything together until the pasta is well coated in the sauce. If it seems a little dry, add a splash of the reserved pasta water.

8Serve and Garnish: Serve immediately, generously sprinkled with chopped fresh basil and an extra drizzle of olive oil if desired. Enjoy this vibrant, flavorful dish!

Expert Tips for Pasta Perfection

Don’t Skip the Pepper Peeling: Peeling the red peppers (or roasting and peeling them) removes the tough, waxy skin, allowing them to become perfectly tender and melt into the sauce. It’s a small step that makes a big difference.
Use Good Quality Chorizo: The flavor of this dish depends heavily on the chorizo you use. Look for a good quality Spanish chorizo (the cured kind in a casing) for the best smoky, spicy flavor.
Reserve Pasta Water: Before draining your pasta, always reserve a cup of the starchy cooking water. It’s the secret to creating a silky, emulsified sauce that clings perfectly to the noodles.
Don’t Overcook the Mozzarella: Add the mozzarella balls at the very end so they just warm through and soften slightly without melting into a stringy mess. You want those little creamy pockets!
Adjust the Spice Level: This recipe has a nice, warm kick. If you’re sensitive to spice, you can reduce the amount of cayenne pepper or omit it altogether. For extra heat, add a pinch of red pepper flakes along with the chorizo.

Recipe FAQ: Your Questions Answered

Can I use a different type of pasta?

Absolutely! Any short pasta shape like penne, rigatoni, fusilli, or orecchiette would work wonderfully, as they catch the chunky sauce beautifully. Long pasta like fettuccine or spaghetti would also be delicious.

What if I can’t find sun dried tomatoes in oil?

You can use dry packed sun dried tomatoes. You’ll need to rehydrate them in hot water for about 10 minutes, then drain them. Add about 2 tablespoons of olive oil to the food processor to create the paste.

Can I make this recipe vegetarian?

Yes! To make this vegetarian, simply omit the chorizo. You’ll lose the smoky, spicy pork flavor, but the dish will still be delicious with the paprika and peppers. For extra protein and flavor, you could add some cooked chickpeas or crumbled vegetarian sausage.

How do I store leftovers?

Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld and often taste even better the next day!

How do I reheat leftovers?

Reheat gently on the stovetop over medium low heat, adding a splash of water or reserved pasta water to loosen the sauce. You can also reheat individual portions in the microwave.

Can I freeze this dish?

I don’t recommend freezing this dish. The texture of the mozzarella balls can become rubbery, and the sauce may separate upon thawing. It’s best enjoyed fresh or as refrigerated leftovers.

Make Ahead, Storage & Freezing Instructions

Make Ahead: You can prepare the sun dried tomato paste up to 3 days in advance and store it in the refrigerator. You can also chop the vegetables and slice the chorizo ahead of time.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently on the stovetop with a splash of water or broth.
Freezing Instructions: Not recommended for best results.

Serving Suggestions: The Perfect Pairings

As a Complete Meal: This pasta is hearty and satisfying on its own. Serve it in big bowls with a generous sprinkle of fresh basil and a drizzle of olive oil.
With a Simple Salad: Balance the richness with a fresh, crisp green salad tossed in a light lemon vinaigrette.
With Crusty Bread: Serve with a loaf of warm, crusty baguette or garlic bread to soak up any extra sauce.
With Roasted Vegetables: Pair with simple roasted asparagus or green beans for a pop of green.
Drink Pairing: A bold red wine like a Rioja or a Tempranillo is a perfect match for the smoky chorizo and paprika. For a non alcoholic option, a sparkling water with a squeeze of lemon or a cold Spanish beer like Estrella Damm would be fantastic.