dileenthompson 
This recipe features a rich, Spanish-style sofrito—a slowly cooked base of onions, peppers, and tomatoes—as a luxurious sauce. It’s combined with smoky, paprika-spiced Spanish chorizo and sturdy rigatoni for a deeply flavorful and satisfying meal.
Yield: 4-6 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients
- 12 oz (340g) rigatoni pasta
- 8 oz (225g) Spanish chorizo (cured, not raw), diced
- 1 large yellow onion, finely chopped
- 1 red bell pepper, finely chopped
- 4 cloves garlic, minced
- 1 (14.5 oz / 410g) can crushed tomatoes
- 1 teaspoon smoked paprika (pimentón)
- ½ cup dry white wine or chicken broth
- 2 tablespoons olive oil
- 1 teaspoon kosher salt, plus more for pasta water
- ½ teaspoon black pepper
- ½ cup reserved pasta water
- For serving: Fresh parsley, chopped
Instructions
- Start the Sofrito: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-low heat. Add the onion and bell pepper. Cook slowly, stirring occasionally, for 15-20 minutes until the vegetables are very soft and sweet, but not browned.
- Cook the Chorizo: Push the vegetables to the side. Increase the heat to medium and add the diced chorizo. Cook for 4-5 minutes, until it has released its red oil and started to crisp at the edges.
- Build the Sauce: Add the minced garlic and smoked paprika to the pot and cook for 1 minute until fragrant. Pour in the white wine to deglaze the pan, scraping up any browned bits. Let it simmer for 1-2 minutes. Stir in the crushed tomatoes, salt, and pepper.
- Simmer: Reduce the heat to low and let the sauce simmer gently, uncovered, for at least 20 minutes (or up to 40 for deeper flavor), stirring occasionally, until it has thickened and the flavors have melded.
- Cook the Pasta: While the sauce simmers, bring a large pot of well-salted water to a boil. Add the rigatoni and cook until al dente. Just before draining, reserve ½ cup of the starchy pasta water. Drain the pasta.
- Combine: Add the drained rigatoni to the pot with the sauce. Toss to combine, adding splashes of the reserved pasta water until the sauce coats the pasta perfectly.
- Serve: Divide among bowls and garnish with fresh parsley. Serve immediately.
Key Flavors & Notes
- Deep, Sweet Tomato Base: The slow cooking of the onions and peppers (the sofrito) creates a sweet, savory foundation that is the soul of the dish.
- Smoky, Paprika-Spiced Chorizo: The cured Spanish chorizo infuses the entire sauce with its smoky, garlicky, and slightly spicy flavor.
- Pro-Tip: The key to a great sofrito is patience. Cooking the onions and peppers low and slow until they almost melt is what develops their natural sweetness and creates a complex base. Do not rush this step.
- Ingredient Note: Ensure you are using cured Spanish chorizo, which is firm and ready-to-eat, not the raw, Mexican-style chorizo that comes in a tube. The smoked paprika (pimentón) is non-negotiable for authentic flavor.
- Serving Suggestion: This hearty pasta is excellent with a crisp, green salad and a glass of bold Spanish red wine like Tempranillo.
