One-Pan Spanish Chorizo Pasta | Macarrones con Chorizo
Ingredients
- 3 tbsp extra virgin olive oil 45 ml
- 3.5 oz cured Spanish chorizo 100 grams
- 1 medium yellow onion (finely chopped)
- 1 red bell pepper (finely chopped)
- 6 cloves garlic (roughly chopped)
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 1/2 tsp dried thyme 0.50 grams
- 1 can tomato sauce (passata) 15 oz / 425 grams
- 2 1/2 cups water 600 ml
- 8 oz penne pasta 225 grams
- sea salt & black pepper
- grated Manchego cheese & parsley for garnish
Instructions
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Heat a large fry pan with a medium heat and add in the olive oil
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In the meantime, cut the chorizo into rounds that are a 1/4 inch (0.635 cm) thick
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Add the sliced chorizo to the hot fry pan and mix continuously, after 1 to 2 minutes and the chorizo is lightly sautéed, remove it from the pan and set aside
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Using the same pan with the same heat, add in the chopped onion, red bell pepper, and garlic ,mix continuously
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After 4 minutes and the vegetables are lightly sautéed, add in the paprika and thyme, quickly mix together, then add in the canned tomato sauce, and season with salt & pepper, mix together and then simmer for a couple of minutes
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Once the tomato sauce has slightly thickened, about 3 minutes, add in the water, raise it to a high heat, and give it a gentle mix
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When it comes to a boil, add in the pasta, mix together, then mix every 2 to 3 minutes so the pasta evenly cooks and it doesn't stick together
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After 9 minutes (which in my case was about 3 minutes shy of the pasta being cooked al dente), add the chorizo back into the pan, give it a mix, then place a lid on the pan and lower it to a low-medium heat, simmer for 3 more minutes or until the pasta is cooked al dente, then remove from the heat
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Serve directly out of the pan, topped off with a kiss of grated Manchego cheese and some chopped parsley, enjoy!
Recipe Notes
Get the Spanish Olive Oil and Spanish Chorizo I used to make this Recipe (10% OFF Your Order from tienda.com with Coupon ONAFORK)