Crispy Chorizo-Beef Pasta with Charred Garlic and Red Pepper
Ingredients
- 1 poundground beef
- 4 ounceSpanish chorizo (good-quality, not fresh sausage)
- 6 clovesgarlic
- 1red bell pepper
- ½ teaspoondried red pepper flakes
- 1 teaspoonsmoked paprika
- 2 tablespoontomato paste
- 1 can (28 ounces)crushed tomatoes
- 12 ouncepasta (penne or fusilli)
- 3 tablespoonolive oil
- 1 to tastesalt and black pepper
- ½ cupparmesan cheese (optional, for garnish)
Prep
- 01
Mince 6 cloves garlic
- 02
Dice 1 red bell pepper
Method
- 01
Bring a large pot of salted water to a boil and add pasta. Cook until al dente, about 10 minutes. Reserve 1 cup pasta water before draining.
- 02
While pasta cooks, dice the red bell pepper. Slice chorizo into thin rounds.
- 03
Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Add chorizo slices and cook for 3-4 minutes until edges crisp and oil renders. Transfer to a plate.
- 04
Add remaining 1 1/2 tablespoons oil to the same skillet. Add sliced garlic and cook for 1-2 minutes until golden and fragrant, stirring often.
- 05
Add ground beef and diced bell pepper. Cook, breaking beef into small pieces, for 5-6 minutes until beef is browned and pepper softens.
- 06
Stir in red pepper flakes and smoked paprika. Cook for 30 seconds until fragrant.
- 07
Add tomato paste and stir for 1 minute to caramelize slightly. Pour in crushed tomatoes and return chorizo to the skillet.
- 08
Simmer for 5-7 minutes. Taste and season with salt and black pepper.
- 09
Add cooked pasta to the skillet and toss, adding pasta water 1/4 cup at a time until the sauce coats the noodles. Serve hot, topped with parmesan if desired.
Spice Tips
This recipe builds heat through chorizo, smoked paprika, and red pepper flakes. For extra kick, add another 1/4 teaspoon red pepper flakes or a pinch of cayenne. To dial it back, reduce flakes to 1/4 teaspoon. A squeeze of fresh lemon juice or torn fresh basil at the end brightens the spice without adding more heat.
Chorizo is a flavor booster here—it crisps up and seasons the whole dish. If you prefer less heat, use 1/4 teaspoon red pepper flakes. Leftovers reheat beautifully and taste even better the next day.