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Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
30 mins
Cal/Serv:
951
Weeknight pasta gets the Spanish treatment with a silky, smoky tomato sauce and spicy chorizo-style sausage in this 30-minute dinner recipe. This easy dish comes together in a snap thanks to basic pantry staples upgraded with smoked paprika and a touch of sherry vinegar; it's like your midweek dinner took a trip to Spain!
Commonly found in Spanish food, smoked paprika, or pimentón, adds a subtly sweet and smoky flavor, while sherry vinegar brings a pop of brightness to this creamy, comforting meal. Onions, lots of garlic, and pantry-hero tomato paste form the base of the dish, then get a luxurious glug of cream and a little butter to take it from saucy to glossy. Very al dente pasta is thrown straight into the simmering sauce along with starchy pasta water for an impressive restaurant-quality sauce, before chunks of chorizo bring a warm heat that’ll leave you wanting another bite.
Though this could easily be a great base for vegetarian pasta, a key element is the chorizo. There are several kinds of chorizo, but this recipe uses a cooked chorizo-style sausage commonly found in the deli section of the grocery store. Though delicious in their own right, Mexican bulk chorizo and Spanish cured chorizo will yield different results; for the most successful version of this recipe, opt for fully cooked pork or chicken chorizo-style sausage.
The best thing about this pasta (other than its craveable flavor) is the sauce is made in a single pot. Avoiding an unnecessary accumulation of dirty dishes without sacrificing flavor is everyone’s jam. In the spirit of not using a blender for a simple pasta that promises quick and easy, this sauce was born. The chorizo builds a base of flavor as it cooks in olive oil, giving it a spicy kick. You layer upon that flavor with the remaining ingredients until everything—including the pasta and starchy water—ends up in the same pot.
Did you try this recipe? Let us know how it went in the comments!
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Ingredients
Kosher salt
- 1 lb.
rigatoni
- 1/4 cup
extra-virgin olive oil
- 1
(12-oz.) pkg. cooked chorizo-style sausage, cut into 1/2"-thick half-moons
- 1/2
medium red or yellow onion, finely chopped
- 6
cloves garlic, finely chopped
- 1 1/2 tsp.
smoked paprika
- 1/4 tsp.
freshly ground black pepper
- 3 Tbsp.
tomato paste
- 4 tsp.
(or more) sherry vinegar or red wine vinegar
- 1/4 cup
heavy cream
- 2 Tbsp.
unsalted butter, room temperature
- 1/4 cup
fresh parsley, chopped
- 1/4 cup
finely grated Parmesan
Directions
- Step 1In a large pot of boiling salted water, cook pasta, stirring occasionally, until very al dente, 2 to 3 minutes less than package instructions. Reserve 1 cup pasta water, then drain.
- Step 2Meanwhile, in a large, high-sided skillet over medium heat, heat oil. Add chorizo and cook, turning occasionally, until golden brown, 4 to 5 minutes. Transfer to a plate, leaving oil in skillet.
- Step 3In same skillet over medium-low heat, cook onion, stirring occasionally, until translucent, about 5 minutes. Add garlic, paprika, and pepper and cook, stirring, until fragrant, about 1 minute. Add tomato paste, increase heat to medium, and cook, stirring, until paste is brick-red, about 2 minutes. Stir in vinegar until combined, then stir in cream and butter until butter is melted. Reduce heat to low.
- Step 4Using a large slotted spoon, transfer pasta to sauce and increase heat to high. Vigorously stirring, add pasta water, about 1/3 cup at a time (you may not need to use it all), until pasta is al dente and sauce is glossy. Return chorizo and any accumulated juices to pot and stir to combine; add more vinegar or salt, if needed.
- Step 5Divide pasta among bowls. Top with parsley and Parmesan.
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