Smoky Chorizo & Paprika Macaroni

When you’re craving something rich, comforting and full of bold flavour, but don’t want to spend all evening in the kitchen – this Smoky Chorizo & Paprika Macaroni is the perfect 20‑minute pasta recipe. Made with Napolina Macaroni, this dish captures that classic Italian love of simple ingredients cooked well, brought together with a hint of smoky Spanish heat for a bowl that feels indulgent yet effortless.

It’s quick enough for busy weeknights, comforting enough for cosy evenings in, and flavourful enough to serve when you want to impress your dinner guests with minimal fuss. Every bite is smoky, creamy and perfectly coated, showing just how delicious a simple, speedy pasta can be when made the Italian way – with quality ingredients and a little passion.

Method:

In a pan over a medium heat, add the chorizo and dry fry for a few minutes until slightly crispy to render the fats then remove from the pan and set aside.
For the smokey sauce: add the Napolina Olive Oil to the pan, then stir in the flour and smoked paprika to form a smooth paste. Whisk continuously as you gradually pour in the milk over a medium–high heat, allowing the sauce to thicken into a rich, glossy base.
Then add the Napolina Chilli and Garlic Flavour Booster followed by the grated mozzarella and pecorino, and season with salt and pepper to taste, mix well until the ingredients have combined.
Toss in the cooked Napolina Macaroni, adding a ladle of pasta water to loosen the sauce. Return the chorizo to the pan and gently fold everything together until the pasta is fully coated in that rich, smoky heat.
Plate up, add parsley if you like, and enjoy that rich smoky heat.