Smoky Spanish Chorizo And Tomato Pasta

Using a chef's knife and cutting board, finely dice the shallot, mince the garlic, chop the parsley, and dice the cured Spanish chorizo into small cubes.

Bring a large pot of heavily salted water to a rolling boil at 100°C/212°F. Add the linguine and cook until just al dente, about 1 to 2 minutes less than the package instructions. Reserve at least 240ml of the starchy pasta water, then drain the pasta using a colander.

While the pasta cooks, place a large skillet over medium heat. Add the olive oil and diced Spanish chorizo. Cook for 4 to 5 minutes, stirring occasionally, until the chorizo becomes crispy at the edges and releases its smoky fat.

Lower the heat slightly and add the diced shallot to the rendered chorizo fat. Sauté for 2 to 3 minutes until translucent. Stir in the minced garlic, smoked paprika, and red pepper flakes, cooking for another 30 seconds until highly aromatic.

Add the tomato paste to the center of the skillet. Cook for 2 to 3 minutes, stirring constantly and smashing it against the bottom of the pan, until it deepens from bright red to a dark brick color to develop a caramelized sweetness.

Pour 120ml of the reserved hot pasta water into the skillet. Stir vigorously to scrape up any browned bits from the bottom. Allow the liquid to bubble and reduce for 1 minute, letting the starch and fat bind into a glossy sauce.

Transfer the drained al dente pasta into the skillet. Using tongs, toss continuously over low heat for 1 to 2 minutes, adding more splashes of pasta water as needed, until the sauce thickens and tightly clings to every strand.

Remove the skillet from the heat. Fold in the finely grated Manchego cheese and freshly chopped parsley. Serve immediately, garnishing with extra cheese if desired.