Spanish Garlic & Chorizo Pasta | INCREDIBLY Delicious 30 Minute Recipe

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: smoked sausage

Turkey chorizo reduces fat while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

spaghetti

🥗Healthier: whole wheat pasta

💰Cheaper: penne

Whole wheat pasta adds fiber and nutrients.

Fill a stock pot with water over halfway and season generously with sea salt.

Heat the water on high heat until boiling.

Finely chop one medium onion, roughly chop eight cloves of garlic, and finely chop one red and one green bell pepper.

Cut three links of Spanish plant-based chorizo into half-inch pieces.

Heat a fry pan over medium heat and add two tablespoons of extra virgin olive oil.

Add the pieces of chorizo to the pan and lightly saute for 2-3 minutes.

Add the chopped vegetables to the pan and continue to saute for 4-5 minutes until the onions are translucent.

Add one teaspoon of sweet smoked Spanish paprika and mix quickly to avoid bitterness.

Add a 14.5-ounce can of tomato sauce and a 14.5-ounce can of diced tomatoes to the pan, seasoning with sea salt and black pepper.

If the sauce is too acidic, add a pinch of sugar and mix well.

Lower the heat to low medium and simmer the sauce without stirring.

Once the water is boiling, add 225 grams of penne pasta and cook until al dente, about 11 minutes.

Drain the pasta into a colander and add it to the pan with the simmering sauce, turning off the heat.

Mix until everything is well combined and transfer to a serving dish.

Grate Spanish Manchego cheese over the top and sprinkle with finely chopped fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens