Spanish Garlic & Chorizo Pasta | INCREDIBLY Delicious 30 Minute Recipe
This Spanish Garlic & Chorizo Pasta, known as Macarrones a la Riojana, is one of the most popular pasta dishes that hail from Spain. It´s packed with a ton of great flavors, super easy to make and all done in just 30 minutes.
Serve this pasta dish next to a garden salad, a crunchy baguette and a bottle of Spanish wine, more specifically a Gran Reserva from La Rioja, where this dish originates from, and you´re going to have yourself one heck of a great meal.
For the Chorizo, I used plant-based Spanish chorizo (10% OFF Your Order with Coupon ONAFORK). However, pork-based Spanish chorizo is traditionally used. Either way, make sure to use a firm chorizo. That way once it´s cooked, it holds its shape and won´t fall apart.
TIPS & TRICKS to Make this Recipe: I used penne pasta, which is what´s typically used to make this recipe. But you can use any type of pasta you like. Though smaller cuts of pasta do work best.
Key Ingredients & Cookware I used in this Recipe:
MY CHEF´S KNIFE
SWEET SMOKED SPANISH PAPRIKA
SPANISH CHORIZO (PLANT BASED) (10% OFF Your Order with Coupon ONAFORK)
PORK BASED SPANISH CHORIZO (10% OFF Your Order with Coupon ONAFORK)
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Watch the Video Below on How to Make this Spanish Garlic & Chorizo Pasta
Spanish Garlic & Chorizo Pasta | Macarrones a la Riojana
- 2 tbsp extra virgin olive oil 30 ml
- 1 onion
- 8 cloves garlic
- 1 red bell pepper
- 1 green bell pepper
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 3 links firm Spanish chorizo 4 oz / 120 grams
- 1 can tomato sauce 14.5 oz / 410 grams
- 1 can diced tomatoes 14.5 oz / 410 grams
- 8 oz penne pasta 225 grams
- 1/4 cup grated Manchego cheese 30 grams
- handful finely chopped parsley
- pinch sea salt
- dash black pepper
Fill a stock pot a little over half ways with cold water, season generously with sea salt and heat with a high heat
Meanwhile, finely chop the onion, roughly chop the garlic, finely chop the bell peppers and cut the links of chorizo into 1/2 inch (1.25 cm) thick rounds
Heat a large fry pan with a medium heat and add in the olive oil
After a couple of minutes add in the slices of chorizo, mix with the olive oil, after 2 to 3 minutes and the chorizo is lightly sauteed, add in all the chopped vegetables, continue to mix the ingredients with the olive oil, after 5 minutes and the veggies are lightly sauteed, add in the paprika, quickly mix together, then add in the canned tomato sauce and canned diced tomatoes, season with sea salt & black pepper, mix together, then lower to a low-medium heat and simmer
Once the water comes to a boil, add in the pasta, cook until al dente, then drain into a colander and add the pasta into the pan with the simmering sauce, turn off the heat, mix together until well mixed
Transfer the pasta into serving dishes, then sprinkle each one with a kiss of grated Manchego cheese and finely chopped fresh parsley, enjoy!
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