In a large pot, bring water to a rolling boil, add salt, and cook the pasta according to package directions until al dente. Drain the pasta, reserving about 1/2 cup of the starchy pasta water in a separate bowl.
While the pasta cooks, slice or dice the chorizo sausage. In a large skillet, heat a drizzle of olive oil over medium-high heat. Add the chorizo and cook until it releases its oils and becomes crispy. Remove the chorizo from the skillet and set it aside, leaving the flavorful rendered fat in the pan.
Add the finely chopped onion to the same skillet where the chorizo cooked. Sauté for about 5 minutes, until it softens and becomes translucent. Stir in the minced garlic and cook for another minute until fragrant (try not to drool yet).
Add the diced fresh tomatoes (or canned) to the skillet. Simmer for about 10 minutes, stirring occasionally, until the tomatoes soften and the sauce thickens. If the sauce seems too thick, add a splash of the reserved pasta water.
Return the cooked chorizo and the drained pasta to the skillet with the sauce. Toss everything together until the pasta is well coated. Season with salt and pepper to your liking.
Serve immediately, generously topped with grated Parmesan cheese. Enjoy!
- If you're feeling extra daring, add a pinch of crushed red pepper flakes with the garlic for an extra kick (your taste buds will thank you, or perhaps politely protest).
- Canned diced tomatoes work wonderfully in place of fresh ones, making this dish even quicker to whip up – a true weekday miracle!
- Before serving, sprinkle with fresh parsley or basil. Not only does it add a pop of color, but it also brings a lovely freshness.
- Always cook your pasta al dente. It should have a slight bite to it, ensuring it doesn't get mushy when mixed with the sauce.
- Reserve some of that starchy pasta water! It's liquid gold for thinning your sauce and helping it cling beautifully to the pasta.
