Equipment
Ingredients
Pasta & Base
- 400 g dry rigatoni pasta
- 200 g cured spanish chorizo, sliced into half-moons
- 15 ml extra virgin olive oil
Aromatics & Sauce
- 4 garlic, minced
- 50 g tomato paste
- 2 g smoked paprika
- 1 g red pepper flakes
- 60 ml dry white wine
- 120 ml reserved pasta water, hot and starchy
Garnish
- 40 g manchego cheese, finely grated
- 10 g fresh parsley, finely chopped
Nutrition (per serving)
Method
Bring a large pot of heavily salted water to a rolling boil (100°C/212°F). Cook the pasta 1 minute shy of al dente according to package directions. Scoop out and reserve at least 120ml of the starchy pasta water before draining the noodles.
Meanwhile, place a deep skillet over medium heat. Add the olive oil and sliced chorizo. Sauté until the chorizo releases its vibrant red, smoky fat and begins to crisp slightly at the edges.
Add the minced garlic, smoked paprika, and optional red pepper flakes to the skillet. Stir constantly and cook until highly fragrant, being careful not to let the garlic brown.
Stir in the tomato paste. Cook, stirring frequently, until the paste darkens from bright red to a deep brick color and begins to stick slightly to the bottom of the pan.
Pour the dry white wine into the skillet to deglaze the pan. Use a wooden spoon or tongs to scrape up any browned bits stuck to the bottom. Let the liquid simmer until reduced by half.
Add the drained, hot pasta and half of the reserved pasta water to the skillet. Toss vigorously over medium heat until the starchy water and chorizo fat emulsify into a silky, glossy sauce that clings heavily to the noodles. Add more pasta water 15ml at a time if the pan seems dry.
Remove the skillet from the heat. Portion the pasta into warm bowls, then top generously with the finely grated Manchego cheese and fresh chopped parsley. Serve immediately.
Chef's Notes
- Ensure you are purchasing dry-cured Spanish chorizo, such as Cantimpalo style, rather than raw Mexican chorizo. Raw chorizo will completely disintegrate in the pan, ruining the intended textural contrast.
- The step of caramelizing the tomato paste, known as pincage, is non-negotiable. It removes the raw, metallic tin flavor and exponentially deepens the umami foundation of the quick pan sauce.
- Pasta water is an active ingredient, not just a byproduct. Its concentrated starch content is the mechanical key to binding the rendered chorizo fat into a creamy sauce without using heavy cream.
- For an extra layer of authentic Spanish complexity, substitute the dry white wine with a dry Amontillado or Fino sherry.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat gently on the stovetop with a splash of water, tossing constantly to reform the sauce emulsion.
