One-Pan Spanish Chorizo Pasta

Por Spain on a Fork · 30 min

Ingredientes

Modo de preparo

1. Heat 3 tablespoons olive oil in a large frying pan over medium heat.
2. Cut the chorizo into rounds about 1/4 inch (0.635 cm) thick.
3. Add the chorizo to the hot pan and stir for 1 to 2 minutes until lightly sautéed. Remove it and set aside.
4. In the same pan over the same heat, add the chopped onion, red bell pepper and garlic. Stir for 4 minutes until lightly sautéed.
5. Add the paprika and thyme and stir quickly. Add the tomato passata, season with salt and pepper, and simmer for a couple of minutes.
6. When the sauce has slightly thickened, about 3 minutes, add 2 1/2 cups (600 ml) water and raise to high heat. Stir gently.
7. When it boils, add the penne and stir. Stir every 2 to 3 minutes so the pasta cooks evenly and does not stick.
8. After 9 minutes, add the chorizo back to the pan and stir. Cover, lower to low-medium heat and simmer for 3 more minutes or until the pasta is al dente. Remove from heat.
9. Serve straight from the pan, topped with grated Manchego and chopped parsley.

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