Spanish Chorizo Pasta

Rigatoni tossed with smoky cured Spanish chorizo and jarred marinara sauce. Grated Parmesan completes this easy tomato-based pasta.

Recipe Developer-Estefania

Prep Time 5

Cook Time 10

Total Time 15

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.

Chorizo choice: Use cured Spanish chorizo rather than fresh Mexican chorizo because their textures and cooking requirements differ.

Sauce choice: Plain marinara lets the smoky chorizo remain prominent. Avoid sweet, spicy or strongly flavored pasta sauces.

Coordinated cooking: Begin browning the chorizo once the rigatoni starts cooking so the pasta and sauce finish together.

Seasoning: Chorizo, marinara and Parmesan all contain salt. Taste before adding any seasoning beyond the measured amount.