Spanish Style Spicy Tomato Pasta Recipe

I just made this Spanish style spicy tomato pasta and it totally blew my mind its crazy mix of garlic, onions, bell peppers and even a bit of chorizo that gave it a wild kick even though I kinda overdid the red pepper flaks a bit.

I love this Spanish Style Spicy Tomato Pasta recipe. I think the mix of extra virgin olive oil, garlic, diced onion, and red bell pepper with tomato paste, crushed tomatoes, smoked paprika and red pepper flakes makes it balanced and nutritious.

Plus, Spanish chorizo really adds a hearty flavor.

Ingredients

• Pasta: a good source of carbohydrates that gives energy and a satisfying bite every time you cook it
• Extra virgin olive oil: a healthy fat that adds a smooth rich flavour and helps blend all the spices
• Garlic: not only boosts your immune system but also gives a bold spicy note to the sauce
• Crushed tomatoes: brings a natural sweetness balanced with tang and is full of vitamins and fibre
• Spanish chorizo: a zesty protein packed sausage that lends smoky heat and an extra depth of flavour

Ingredient Quantities

• 400g pasta (penne or spaghetti works great)
• 3 tbsp extra virgin olive oil
• 4 cloves garlic, minced
• 1 medium yellow onion, diced
• 1 large red bell pepper, diced
• 1 can (28 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes
• 8 oz Spanish chorizo, sliced (optional but adds flavor)
• A pinch of sugar to balance the acidity
• Salt and pepper, to taste
• Fresh basil leaves for garnish

How to Make this

1. First, bring a large pot of salted water to a boil and cook the pasta according to the package instructions, usually until al dente.

2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat.

3. Add the minced garlic, diced yellow onion, and diced red bell pepper to the skillet and saute them until they get soft and a bit golden.

4. If you are using the Spanish chorizo, add the sliced pieces now and let it cook for a few minutes until the edges start to crisp a little.

5. Stir in the tomato paste, smoked paprika, and red pepper flakes, letting them cook for about a minute so all the flavors mix together.

6. Pour in the crushed tomatoes and add a pinch of sugar to help balance the acidity, then season with salt and pepper to taste.

7. Let the sauce simmer gently for about 10 minutes, stirring now and then so it doesn’t stick.

8. Once the pasta is ready, reserve a cup of the pasta water and then drain the pasta.

9. Add the drained pasta to the skillet with the sauce and toss it together; if it looks too thick, stir in a little of the reserved pasta water until it reaches your desired consistency.

10. Serve the pasta hot, garnished with fresh basil leaves, and enjoy your Spanish style spicy tomato pasta!

Equipment Needed

1. A large pot to boil the salted water for the pasta.
2. A colander to drain the cooked pasta.
3. A large skillet to make and simmer the sauce.
4. A cutting board to chop the garlic, yellow onion and red bell pepper.
5. A sharp knife for dicing and slicing the vegetables and chorizo.
6. Measuring spoons to accurately measure the olive oil, tomato paste, smoked paprika and red pepper flakes.
7. A wooden spoon or spatula for stirring the sauce as it cooks.
8. A measuring cup to reserve some pasta water before draining.
9. A serving bowl or plate to dish out the final pasta.

FAQ

• Q: Can I substitute the Spanish chorizo with another sausage?
  A: Sure, you can use any smoked sausage you like, but the flavor might not be exactly the same.
• Q: What tomato type works best for this recipe?
  A: I normally use a can of crushed tomatoes since they give a rich texture and make the sauce hearty.
• Q: How spicy is this dish really?
  A: It’s got a nice kick from the red pepper flakes and smoked paprika, but you can always adjust the spiciness to your taste.
• Q: Can I prep some of these ingredients ahead of time?
  A: Yeah, you can dice the onions and bell pepper and even mince the garlic ahead of time to speed up the process later.
• Q: Which pasta should I choose for best results?
  A: Both penne and spaghetti work really well because they hold the sauce nicely, so it just depends on your personal taste.

Spanish Style Spicy Tomato Pasta Recipe Substitutions and Variations

• If you can’t get authentic Spanish chorizo, try using Andouille or a spicy Italian sausage as a swap to still give it that rich flavor.
• Out of crushed tomatoes? You can use a can of diced tomatoes but blend them a bit if you want a smoother sauce.
• No extra virgin olive oil on hand? Regular olive oil works fine, or even avocado oil if you want a milder taste.
• If you run out of red pepper flakes, a small amount of cayenne pepper can boost that spicy kick.

Pro Tips

1. Save about a cup of your pasta water before draining. It helps thin out the sauce if it gets too thick and makes everything mix together better
2. If you add the chorizo, make sure you let it fry long enough until its edges get crispy. This gives the dish a smokier and richer taste
3. Be sure to let the tomato paste cook with the spices for a minute or so. This step deepens the flavor and helps balance the acid in the tomatoes
4. Taste as you go and don’t be afraid to tweak the seasonings. Sometimes a little extra salt or pepper makes all the difference in tying the flavors together