Smoky Chorizo Spaghetti with Spanish Flavours

Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente, about 8 to 10 minutes.

Before draining the pasta, carefully scoop out 1/2 cup of the starchy pasta water and set it aside for later.

While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced chorizo and cook until it starts to release its fragrant red oil and turns slightly crispy, about 3 to 4 minutes.

Add the chopped red onion and sliced red bell pepper to the skillet with the chorizo. Sauté for about 5 minutes, stirring occasionally, until the vegetables are soft and translucent.

Stir in the minced garlic and smoked sweet Spanish paprika, cooking for about 30 seconds until highly fragrant. Be careful not to burn the spices.

Pour in the crushed tomatoes, stir well to combine, and bring the sauce to a gentle simmer. Let it cook for 8 to 10 minutes until the sauce thickens slightly.

Toss the drained spaghetti directly into the skillet with the sauce. Pour in a splash of the reserved pasta water and toss over low heat for 1 to 2 minutes until the sauce clings beautifully to the pasta.

Remove from heat, season with salt and pepper to taste, and serve immediately topped with chopped fresh parsley and grated Manchego cheese.