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A simple tomato pasta built entirely on the smoky richness and spice of Spanish chorizo.
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Spain's paprika-spiced chorizo releases a red, deeply savory oil the moment it hits the pan. Building a tomato sauce on that base means a rich, complex-tasting pasta sauce comes together with no complicated seasoning at all β just chorizo and simmered tomato. It's a simple creation that leans on the strength of two neighboring Mediterranean food cultures, Spain and Italy.
Bring a large pot of salted water to a boil and cook the spaghetti per the package instructions.
Slice the chorizo into rounds; mince the garlic and onion.
Heat olive oil and garlic in a pan, then add the onion once fragrant and fry.
Add the chorizo and cook until it releases its red oil.
Add the canned tomato and paprika powder, and simmer over medium heat for about 10 minutes.
Add the cooked spaghetti and toss to combine; plate and sprinkle with grated Parmesan if desired.