Spanish Baked Pappardelle with Chorizo, Piquillo Peppers and Smoked Paprika

Name: Spanish Baked Pappardelle with Chorizo, Piquillo Peppers and Smoked Paprika
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: Spanish
Ingredients: 1 lb (450 g) dried pappardelle pasta; 10 oz (280 g) Spanish chorizo, sliced into ¼-inch rounds; 1 medium (150 g) yellow onion, diced; 4 cloves (20 g) garlic cloves, minced; 28 oz (800 g) canned crushed tomatoes; 2 tsp (5 g) smoked paprika; 1½ cups (300 g) jarred roasted piquillo peppers, drained and patted dry; 2 tbsp (30 ml) extra-virgin olive oil; ½ cup (120 ml) low-sodium chicken broth; to taste kosher salt; to taste black pepper, freshly ground; 4 oz (115 g) Manchego cheese, finely grated; ¼ cup (15 g) fresh flat-leaf parsley, chopped (optional)

From the MyKitchenBank Kitchen

A vibrant baked pasta dish inspired by Spanish flavors, combining wide ribbon pappardelle with sliced Spanish chorizo, roasted piquillo peppers, and a smoky tomato sauce enriched with smoked paprika. Layered and baked until bubbly and golden, it's comfort food with a Spanish accent—perfect for feeding a crowd with minimal fuss.

Prep: 20 min
Cook: 40 min
Wait: 15 min
Total: 1 hr 15 min
Makes: 6 servings (one 9×13-inch baking dish)

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Steps

Before you start

Preheat oven to 400°F (200°C)
Bring a large pot of salted water to a rolling boil before you start cooking
Drain piquillo peppers from their jar and pat dry with paper towels

1
Cook the pappardelle
- In a large pot of boiling salted water, cook the pappardelle until al dente, about 2 minutes less than the package directions (the pasta will finish cooking in the oven).
- Drain in a colander, toss lightly with a touch of olive oil to prevent sticking, and set aside.
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Ready when: Pasta is slightly firm to the bite, not fully tender
Tip: Don't overcook; the pasta continues to soften in the oven.
2
Render the chorizo
- While the pasta cooks, heat a large skillet over medium-high heat.
- Add the sliced chorizo and cook for 3–4 minutes, stirring occasionally, until the edges curl slightly and the fat begins to render.
- Transfer the chorizo to a plate with a slotted spoon, leaving about 1 tablespoon of the rendered fat in the pan.
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Ready when: Chorizo edges curl and oil releases into the pan
Tip: Don't let the chorizo brown heavily; it finishes cooking in the oven.
3
Build the sauce base
- In the same skillet with the chorizo fat, reduce heat to medium.
- Add the diced onion and cook for 3–4 minutes, stirring frequently, until softened and translucent.
- Stir in the minced garlic and cook for 1 minute until fragrant.
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Ready when: Onion is translucent and garlic is fragrant
Tip: Use the rendered chorizo fat for rich flavor; don't add additional oil.
4
Add tomatoes and spices
- Sprinkle the smoked paprika over the onion-garlic mixture and stir for 30 seconds to bloom the spice.
- Pour in the canned tomatoes with their juices and the chicken broth.
- Stir well, bring to a gentle simmer, and cook for 3 minutes.
- Season with salt and black pepper to taste.
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Ready when: Sauce is lightly bubbling and smells deeply smoky
Tip: Blooming the paprika in fat releases its full flavor.
5
Assemble the baking dish
- Spread about 1 cup (240 ml) of the sauce over the bottom of a 9×13-inch baking dish.
- Layer half of the cooked pappardelle over the sauce.
- Top with half of the cooked chorizo, then half of the piquillo peppers.
- Spread another cup of sauce over this layer.
- Add the remaining pappardelle, then the rest of the chorizo and piquillo peppers.
- Pour the remaining sauce over the top, ensuring the pasta is well coated.
- Sprinkle the grated Manchego cheese evenly over the surface.
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Ready when: All ingredients are layered and cheese covers the top
Tip: Don't skimp on sauce between layers; it keeps the pasta moist in the oven.
6
Bake until goldenOven 400°F / 205°C
- Place the baking dish in a preheated 400°F (200°C) oven and bake for 25–30 minutes, until the sauce bubbles around the edges and the cheese top is golden brown.
- If the cheese is browning too quickly, loosely tent with foil for the final 5 minutes.
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Ready when: Cheese is golden, sauce bubbles vigorously at the edges
Tip: Bubbling around the edges is the sign of a properly baked pasta—the center may look slightly undone.
7
Rest and garnish
- Remove the baking dish from the oven and let it rest for 5 minutes.
- This allows the sauce to set slightly and makes serving easier.
- Scatter fresh parsley over the top if desired.
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Ready when: No longer steaming heavily; sauce looks thickened around the edges
Tip: Resting is crucial—skipping it will result in a soupy, hard-to-serve dish.

Good to know

Tips

Spanish chorizo is a cured, sliced sausage, not ground—it won't fully cook in 3 minutes, which is intentional; it finishes in the oven.
Smoked paprika is irreplaceable for the dish's character; regular paprika lacks the depth and would taste flat.
If the top cheese browns too fast, create a loose tent with foil—sealed foil will steam the pasta, but a loose tent allows air to circulate.
For extra richness, drizzle a little more olive oil over the top before serving.

Make ahead

You can assemble the dish up to 8 hours ahead: prepare the sauce and layer everything in the baking dish, cover tightly with plastic wrap or foil, and refrigerate. Bake straight from the fridge, adding 5–10 minutes to the baking time if the dish is cold.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven, covered with foil, for 15–20 minutes, or in the microwave (portions may dry slightly). The dish does not freeze well due to the texture of the piquillo peppers.

Substitutions

Manchego cheese → Gruyère or Spanish Idiazabal cheese. Both melt beautifully and have a slightly smoky, nutty flavor that complements the Spanish profile.
Spanish chorizo → Spanish pancetta or spicy Italian sausage. Spanish pancetta keeps the regional authenticity; sausage works if chorizo is unavailable, though it lacks the smoky paprika notes.
jarred roasted piquillo peppers → Roasted red bell peppers (jarred or homemade). Roasted reds are milder and less sweet than piquillos, but deliver similar texture and moisture.
dried pappardelle pasta → Wide fettuccine or penne rigate. Fettuccine mimics the flat, broad shape; penne's ridges trap sauce differently but still work well.