One-Pan Spanish Chorizo Pasta

Bienvenidos and welcome to another episode of Spain on a Fork. Today we're coming in with a classic Spanish recipe that truly represents what comfort food is all about. We're talking a one pan Spanish chorizo pasta. This is known as macarrones con chorizo. Now the beauty of this dish besides the fact that it's easy to make and made with simple ingredients is that it comes together in about 30 minutes yet the flavors feel like they've been simmering for hours and hours. Folks this is the perfect pasta for a busy weeknight and for a relaxed weekend lunch. Either way make sure to enjoy it next to a crunchy baguette and a bottle of Spanish red wine from the beautiful region of Toro and have yourself a fabulous meal. This video is sponsored by tienda.com. La tienda is an online superstore focusing on selling all things Spain free at home and kitchen and they've been around since 1996. And like I always tell you they have the biggest selection of artisan Spanish ingredients like queso manchego, the famous jamon olives the beautiful canned seafood from Spain and all the basic pantry staples you need such as Spanish chorizo which we're going to use in today's recipe among so many other great ingredients. And let me tell you when it comes to cookware they have an amazing selection of authentic Spanish paella pans that range in size from two servings all the way up to 50 servings and they even offer classic grilling systems that way you can always perfectly cook your paella. Folks visit tienda.com let them know I work from Spain on a fork sent you there. Make sure you use coupon code on a fork during checkout for 10% off your order. All right let's just jump right into this. I'm going to heat a large fry pan with a medium heat. Make sure you use a larger pan here as this is a one pan dish that way all the ingredients fit in there. And add in three tablespoons of extra virgin olive oil which is 45 milliliters. Make sure you use the good stuff here this is what truly makes a difference. Make sure you get the Spanish one I'm using in the description box below. While the oil is heating I'm going to cut three and a half ounces of firm Spanish chorizo which is 100 grams into rounds that are a quarter inch thick which is a little over half a centimeter. For this recipe you can use any type of firm chorizo you like. Either way make sure you get the one I'm using which makes all the difference here in the description box below. Then we'll add the sliced chorizo into the hot fry pan and we'll mix it around continuously and go for a couple minutes until the chorizo is lightly sauteed. After one to two minutes and the chorizo is slightly sauteed you don't want to brown it too much. We'll remove it from the pan and set it aside. Now using the same pan with the same heat I'm going to add one medium sized onion I finely chopped, one red bell pepper I finely chopped as well, and six cloves of garlic that have been roughly chopped. And once again we'll mix this around continuously that way the ingredients don't brown too quickly and it all evenly sautees. After about four minutes and the vegetables are lightly sauteed I'm going to add one teaspoon of sweet smoked Spanish paprika which is two and a half grams. And we'll also add in half a teaspoon of dried thyme which is half a gram. And we'll give it a quick mix and like I've told you before when you're working with paprika in a hot pan you want to mix in there quickly otherwise you can easily get a bitter flavor. Then we'll add in a 15 ounce can of tomato sauce which is 425 grams. This is similar to pasata. And season everything with sea salt and freshly cracked black pepper. You'll need to add sugar here to get the acid from the tomatoes as that paprika gives us the perfect balance. And we'll give it a mix until it's well mixed together and then simmer it for a few minutes. After simmering the tomato sauce for about three minutes you can see it's slightly thickened. I'm going to add in two and a half cups of water which is 600 milliliters. You can also use chicken broth here or even veggie broth if you like. However traditionally water is used here that way that liquid doesn't overpower the flavors of the chorizo. Then we'll season with a kiss of sea salt. Turn it up to a high heat and give it a gentle mix. While the water is heating let's start prepping the pasta. I'm going to measure out eight ounces of pasta which is 225 grams. I'm using penne pasta which is known as macarrones in Spain but you can use any pasta you like. Once the water comes to a boil in the pan we'll add in the pasta and we'll mix it around that way everything's well mixed together and you don't have to mix this continuously but do it every two to three minutes that way the pasta doesn't stick together and it all evenly cooks. After cooking the pasta for eight to nine minutes, which in my case it's about three minutes shy of it being cooked al dente, we'll add the sliced chorizo back into the pan and we'll give it one final mix that way everything's evenly distributed. And then we'll place a lid on the pan and lower the fire to a low medium heat and we're going to simmer this for another three minutes until the pasta is just cooked al dente. Important to check the package instructions in the pasta you're using that way you get your cooking times right on the money. Once the pasta is just cooked al dente this is ready to go. I'm going to remove the lid and then the pan from the heat. And we'll serve this directly out of the pan topped off with a kiss of grated cheese. I'm using a Spanish manchego but you can use any cheese you like. And some chopped parsley. Check it out our one pan Spanish chorizo pasta is done. Easy to make. Beautiful presentation. And all done in about 30 minutes. Let's give this a try and see how it turned out. Once again folks, macarones con chorizo. This I am so excited to try. It smells so good. Here we go. Wow that is so good. The pasta absorbed everything in that pan and it's beautifully cooked. Rest of the ingredients that lift the flavors with the chorizo really shining through. So important to use the good stuff here. Easy to make. Just one pan. Give it a try at home. Once again perfect for a busy weeknight and for a relaxed weekend lunch. Either way enjoy it next to a crunchy baguette to mop up all that goodness. And a bottle of Spanish red wine from the beautiful region of Toro. You're going to have yourself a fabulous meal. Really quick before I go a shout out to a couple of my patrons Daniela Brandt, Patricia O'Brien, and Colin Holliman. And guys thank you so much for being patrons of Spain on a fork. You know how much I appreciate you. If you enjoyed today's video hit that like button. Leave me a comment below. And if you're not subscribed don't forget to smash that subscribe button and click on the bell icon. That way you can get notified every time I release new content and to become a part of the Spain on a fork family. Till the next time. Hasta luego.