Spanish chorizo pasta combines rigatoni, crisp-edged cured chorizo and smooth tomato sauce for a smoky, comforting result. The complete dinner needs only four main ingredients and is ready in 20 minutes.
Why You'll Love This Spanish Chorizo Pasta
- Four main ingredients: Rigatoni, cured chorizo, marinara and Parmesan create a complete pasta without a long shopping list.
- Ready in 15 minutes: The pasta cooks while the chorizo browns and the tomato sauce simmers.
- Distinctly Spanish flavor: Cured Spanish chorizo releases smoky paprika-rich oil that seasons the tomato sauce naturally.
- Sauce in every bite: Ridged, hollow rigatoni captures the smooth marinara and small pockets of chorizo oil.
During my university days in Spain, I often needed meals that fit around long hours of studying. This chorizo pasta became a quick, comforting answer because it required little work and few ingredients. Like lemon garlic spaghetti, it turns pantry ingredients into a complete meal without a complicated method. The cured chorizo also connects it to the familiar flavors in my Spanish lentil stew. Its smoky character recalls the chorizo in my breakfast potato hash, another practical meal made from familiar ingredients. That simplicity still makes this recipe useful whenever time is short, but I want something warm and satisfying.
Good cured Spanish chorizo is essential because its smoky, savory flavor shapes the entire sauce. I brown the slices first, crisping their edges while releasing paprika-colored oil into the skillet. That oil deepens the marinara, much as chorizo enriches my fabada Asturiana. The rigatoni stays firm and catches the smooth sauce inside its ridges and hollow centers. I loosen everything with pasta water, a technique also useful in my creamy hummus pasta and cherry tomato pasta. Finely grated Parmesan adds a nutty finish without hiding the tomato or chorizo.
Key Ingredients for Spanish Chorizo Pasta
The exact amounts are in the recipe card, but each main ingredient has a clear purpose.
- Rigatoni: I chose this short, ridged pasta because its hollow center and textured surface capture the tomato sauce.
- Cured Spanish chorizo: For me, good-quality Spanish chorizo is essential because its released oil gives the dish its defining smoky character.
- Plain jarred marinara: I use a simply seasoned sauce so the recipe stays convenient without competing with the chorizo.
- Parmesan cheese: My final layer of finely grated Parmesan adds a nutty Spanish finish without making the sauce heavy.
How to Make Spanish Chorizo Pasta
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Cook the rigatoni: Boil the rigatoni in salted water until al dente. Reserve a little pasta water before draining.
2. Brown the chorizo: While the pasta cooks, brown the sliced chorizo over medium heat for about 2 minutes, turning occasionally.
3. Prepare the sauce: Add the marinara and cook for 3 minutes. Stir in the salt and Parmesan, then simmer for 1 minute.
4. Toss the pasta: Add the drained rigatoni and toss for about 1 minute. Loosen the sauce with reserved pasta water if needed.
Tips for Spanish Chorizo Pasta
- Keep the rigatoni al dente: Firm pasta holds its shape when tossed through the hot tomato sauce.
- Reserve the cooking water first: A small splash loosens thick marinara while helping it coat the rigatoni.
- Watch the chorizo closely: Brown the rounds only until the edges crisp so they remain pleasantly chewy inside.
- Serve promptly: The rigatoni continues absorbing sauce as it stands, so the texture is best just after tossing.
Storage
For leftovers, I recommend refrigerating the pasta in an airtight container for up to three days. Reheat it gently in a skillet over low heat, adding a small splash of water to loosen the sauce.
What to Serve with Spanish Chorizo Pasta
I recommend balancing the smoky pasta with something fresh or simply prepared. Spanish garlic mushrooms continue the tapas-style flavors, while cucumber avocado feta salad adds a cool contrast. Pan con tomate is another natural Spanish accompaniment for a larger meal.
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Recipe
Spanish Chorizo Pasta
Ingredients
- 240 g rigatoni
- 1 tablespoon salt - for the pasta water
- 200 g cured Spanish chorizo - casing removed and sliced into rounds
- 500 g plain jarred marinara sauce - 1 jar
- 60 g parmesan cheese - finely grated
- ¼ teaspoon salt
Instructions
- Bring a large pot of water to a boil. Add 1 tablespoon salt, then add 240 g rigatoni. Cook until al dente according to the package directions.
- While the pasta cooks, place 200 g cured Spanish chorizo, sliced and casing removed, in a large skillet over medium heat. Cook, stirring and turning occasionally, until lightly browned and beginning to release its oil, approximately 2 minutes.
- Pour 500 g plain jarred marinara sauce into the skillet and cook for 3 minutes.
- Add ¼ teaspoon salt and 60 g parmesan cheese stir and simmer for 1 minute.
- Before draining the pasta, reserve a little cooking water. Add the drained rigatoni to the skillet and toss until evenly coated for about a minute, adding a splash of reserved water if the sauce needs loosening.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
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