Treated like salami pasta, Spanish cavatelli is the hot somky and spicy, smoky base for this super-delicious pasta recipe! Even though it's ready to eat as is, slice and fry the chorizo until it's crispy before adding it to the sauce. The oil that had been used in the frying of the chorizo is currently being utilized in the creation of the sauce that will be served with this pasta. This sauce will be served as a side dish. To begin, you will need to saute some garlic and a yellow onion together in order to make them more tender. This will be the first step in the process. The next thing that you need to do is take a bowl and mix together some smoked paprika, roasted red pepper, tomato paste, and some salt. My go-to purchase at the grocery store is roasted red peppers, not only because they are tasty but also due to the fact that they are quite convenient. This is not the only reason for this, though.
In the end, the starchy pasta water and Romano Pecorino cheese are what elevate the sauce to the level of sumptuousness that it deserves. These two components combine synergistically to bring about the desired outcome. Cheese not only improves the flavor of tomato paste, but it also helps to neutralize the acidity of the tomato paste. Cheese is a perfect complement to tomato paste. Cheese is a delicious addition that goes wonderfully with tomato paste. After the cheese has melted and the sauce has thickened and turned glossy, the crispy chorizo is thrown back into the pan and cooked until it is well heated through. This process is repeated until the chorizo is completely warm. This procedure is done several times until the chorizo has reached the desired temperature. To give the sauce a bit more bite, you may either sprinkle crushed red pepper over cooked pasta or incorporate it in with the sauce along with the paprika. Either way, the crushed red pepper will do the trick. In either case, the addition of crushed red pepper will lend the sauce a more robust flavor.
Cavatelli pasta from Italy, cooked and served with roasted red peppers and chorizo meat from Spain; both of these ingredients were imported. Cavatelli stir-fried in a sauce that was influenced by Spain and incorporated chorizo. The dish originated in Italy. There are three courses available to choose from: the appetizer, the pasta, and the main course. Languages spoken in Europe (Spanish, Italian, and American) cavatelli, cheese, chorizo, garlic, paprika, pasta, sides, smoked Fifteen minutes for prep The dish should be ready to serve after roughly twenty minutes have passed throughout the cooking process. Individuals Who Are Considered to Be a Part of Group 2 Elements 
The weight reflects the inclusion of 250 grams of uncooked cavatelli in total.
- Two teaspoons of olive oil, preferably of the extra-virgin variety
- One hundred grams of chorizo, which has been chopped into half-moon shapes first and then sliced before being weighed out.
- One-half of a yellow onion, cut into medium-sized pieces and yellow onion
- Just one individual piece of garlic clove
- The equivalent of a half cup, measured out, of diced roasted red bell peppers
- a single milligram of tomato paste that has been condensed
- ½ teaspoon of smoked paprika
- ¼ teaspoon sea salt, plus more to taste
- Finely shredded pecorino romano cheese equaling one-third of a cup's worth
- An additional red pepper of your selection to accompany the dish in addition to the one already included.
instructions
- Prepare the cavatelli pasta in accordance with the procedures stated on the back of the package. After you have strained the mixture, put the starchy components into a separate container and set aside a half cup of the cooking water.
- Raise the temperature of the olive oil by bringing it to a boil in a large saucepan or a skillet made of cast iron. After you have added the chorizo that has been sliced, continuing to continue cooking the combination for approximately seven minutes while giving it a toss every so often. This will guarantee that the chorizo develops a crispy exterior. The chorizo that has become crispy should be placed on a dish, and any oil that is still left in the pan should be saved aside for later use.
- Add the onion to the same skillet, continue to sauté it for an additional four minutes, or until it begins to soften, and then remove it from the heat.
- Bring the temperature down to a low setting, then add the tomato paste, roasted red peppers, smoked paprika, and garlic, stirring after each addition. Add some salt to taste. After three minutes of stirring the mixture on an irregular basis, the smoked paprika should begin to give off its distinctive scent into the surrounding air.
- Pour in the reserved water from the pasta and continue to whisk the mixture often until the consistency of the sauce begins to change and become thicker. After incorporating the Pecorino Romano cheese, you should proceed to swirl the mixture. Continue doing this step until the cheese has melted and the sauce has gotten thicker and glossier.
- When the cavatelli are done cooking, add them to the sauce and use a wooden spoon to mix everything together until the sauce is completely smooth.