Pasta with Chorizo and Paprika Sauce
A bold, smoky, and incredibly flavorful pasta dish that's ready in under 30 minutes! Spicy chorizo, tender sweet peppers, and a rich sun dried tomato sauce come together for a weeknight dinner that tastes like a Spanish tapas feast.
Equipment
- Large pot (for pasta)
- Large, deep skillet or frying pan
- Food processor or blender
- Colander
- Cutting board and knife
- Vegetable peeler
- Measuring cups and spoons
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
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain, reserving ½ cup of pasta water, and set aside.
- Prepare Peppers: Peel the red bell peppers with a vegetable peeler (or roast and peel). Remove the seeds and cut into large pieces.
- Sauté Aromatics and Chorizo: Heat the olive oil in a large, deep skillet over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes until softened. Add the sliced chorizo and cook for about 3 minutes, until it starts to brown and release its oils.
- Cook 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 the paprika, cayenne pepper, salt, and pepper.
- Make Sun Dried Tomato Paste: While the peppers cook, place the sun dried tomatoes (with their oil), pine nuts, and Parmesan cheese in a food processor. Season with a pinch of salt and pepper. Blend until a thick paste forms.
- Combine Sauce: Stir the sun dried tomato paste into the skillet with the chorizo and peppers. Cook for 1-2 minutes. Add the halved cherry tomatoes and mozzarella balls. Simmer for 5 minutes, until the tomatoes soften slightly and the mozzarella is warm.
- Toss with Pasta: Add the cooked pasta to the skillet. Toss everything together until the pasta is well coated. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
- Serve: Serve immediately, garnished generously with chopped fresh basil.
Notes
- Chorizo: Use good quality Spanish chorizo (the cured kind in a casing) for the best flavor.
- Spice Level: Adjust the cayenne pepper to your liking. Omit for a milder dish, or add a pinch of red pepper flakes for extra heat.
- Vegetarian Option: Omit the chorizo for a vegetarian version. Add cooked chickpeas or crumbled vegetarian sausage for extra protein.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water.
- Freezing: Freezing is not recommended due to the texture of the mozzarella.