Spanish Baked Pasta with Chorizo and Bell Peppers

Steps

1. 1

   Preheat oven and prep ingredientsOven 375°F / 190°C

   • Preheat your oven to 375°F (190°C).
   • While it heats, prepare the vegetables: rinse the bell peppers, cut them in half lengthwise, remove the stems and seeds, then chop them into 1/2-inch (1.25 cm) pieces.
   • Peel the onion, cut it in half, and dice into 1/4-inch (0.6 cm) pieces.
   • Peel the garlic cloves and mince them finely.
   • Set all the prepped vegetables aside on a cutting board or in separate bowls.

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   Ready when: Oven is hot and ready to use

   Tip: Prep all vegetables before you start cooking so you can work quickly once the pan is hot.

2. 2

   Brown the chorizo

   • Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat.
   • Once the oil is shimmering (about 1–2 minutes), add all the chorizo slices in a single layer and cook, stirring occasionally, for about 4 minutes.
   • The chorizo will release its flavorful orange-red oil and the edges will turn a deeper red and begin to crisp.
   • Using a slotted spoon, transfer the cooked chorizo to a clean plate, leaving as much of the rendered oil as possible in the pan for cooking the vegetables.

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   Ready when: Chorizo is lightly browned at the edges and releases its orange-red oil into the pan

   Tip: Let the chorizo sit undisturbed for the first minute or two to develop a brown crust before stirring; this develops more flavor.

3. 3

   Sauté the vegetables

   • To the hot pan with the chorizo oil, add the remaining 2 tablespoons of olive oil.
   • Add the diced onion and cook over medium-high heat, stirring frequently, for about 3 minutes until the onion becomes soft and translucent.
   • Add the chopped bell peppers and cook for 4 more minutes, stirring occasionally, until the peppers are tender but still have a little bite.
   • Finally, add the minced garlic and cook, stirring constantly, for 1 minute until the garlic becomes fragrant and light golden.

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   Ready when: Peppers are tender, garlic is fragrant, and vegetables have light caramelization at the edges

   Tip: Keep the heat at medium-high throughout this step to build flavor through caramelization; lower heat will result in steamed vegetables.

4. 4

   Make the sauce

   • Reduce the heat to medium.
   • Sprinkle the 2 teaspoons of smoked Spanish paprika over the vegetables and stir constantly for about 30 seconds to lightly toast the spice and release its aromatics.
   • Pour the entire can of crushed tomatoes (28 oz / 800 g, including all liquid) into the pan.
   • Add the 1 cup (240 ml) of chicken broth.
   • Return the browned chorizo to the pan and stir well to combine all ingredients.
   • Season generously with kosher salt and freshly ground black pepper—taste a small spoonful and adjust as needed.
   • Simmer gently over medium heat for 3 minutes, stirring occasionally, to allow the flavors to meld.

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   Ready when: Sauce is fragrant and steaming gently, flavors are well combined

   Tip: Taste the sauce now and adjust salt and pepper before baking—the flavors will become more concentrated in the oven, so don't be shy with seasoning.

5. 5

   Cook the pasta

   • Meanwhile (or while the sauce simmers), bring a large pot of salted water to a boil.
   • Once boiling, add the 12 oz (340 g) of penne pasta and cook according to the package directions, usually 9–11 minutes, until the pasta is al dente—tender but with a slight firmness when bitten.
   • Taste a piece toward the end of cooking to check doneness.
   • Drain the pasta in a colander but do not rinse it; the surface starch helps the sauce cling to each piece.

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   Ready when: Pasta is tender when bitten but still has slight firmness in the center (al dente)

   Tip: Start boiling the water early in Step 1 or 2 so it's ready when you need it, saving overall cooking time.

6. 6

   Combine in the baking dish

   • Pour the drained pasta directly into a 9×13-inch (23×33 cm) baking dish.
   • Add the entire chorizo-pepper sauce (don't leave anything in the pan) and stir gently with a wooden spoon until every piece of pasta is evenly coated with sauce.
   • If using the optional cheese, sprinkle 1 cup (100 g) of finely grated Manchego or Parmesan evenly over the top.
   • If using fresh parsley, sprinkle the 2 tablespoons of chopped parsley over the top for color and freshness (parsley can also be added after baking if preferred).

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   Ready when: Pasta is evenly coated with sauce; cheese (if using) is distributed evenly on top

   Tip: Stir gently to combine without breaking the pasta pieces; make sure there are no dry patches of pasta at the bottom or edges.

7. 7

   Bake until goldenOven 375°F / 190°C

   • Cover the baking dish tightly with aluminum foil to prevent the top from browning too quickly.
   • Place the dish in the preheated 375°F (190°C) oven and bake covered for 20 minutes.
   • After 20 minutes, carefully remove the foil and bake uncovered for an additional 5 minutes, until the top is lightly golden and the sauce is gently bubbling around the edges.
   • The pasta should be heated all the way through and the flavors will have melded together.
   • Remove from the oven and let the dish rest, uncovered, for 3–5 minutes before serving.
   • This allows the pasta to set slightly and makes serving easier.

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   Ready when: Top is lightly golden, sauce bubbles gently around edges, pasta is heated through

   Tip: If the top is browning too fast during the uncovered 5 minutes, re-cover it with foil to prevent burning.