Delight in a pasta dish that melds the robust flavors of broccoli with the lively spiciness of chorizo, enhanced by a dash of smoked paprika. Orecchiette pasta serves as a wonderful foundation, capturing all the savory nuances in each bite. Perfect for a quick dinner or a special occasion, the combination of smoky paprika and bold chorizo offers a balanced blend that is both satisfying and wholesome.

Ingredients

• 12 oz orecchiette pasta
• 1 lb chorizo, sliced
• 1 head broccoli, cut into florets
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 cup chicken broth
• 2 tbsp olive oil

Instructions

1. Boil a large pot of salted water and cook the orecchiette until al dente, following package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced chorizo and cook until browned, about 5 minutes.
3. Add the minced garlic and smoked paprika, stirring for 1 minute until fragrant.
4. Toss in the broccoli florets and chicken broth. Cover the skillet and simmer for 5-7 minutes until the broccoli is tender.
5. Add the cooked orecchiette to the skillet and toss to combine. Adjust seasoning with salt and pepper, if needed.
6. Serve hot, optionally garnished with grated Parmesan cheese.

Keywords: Dinner, Pasta, Garlic, Olive Oil, Smoked Paprika, Main Course, Italian

Spice Rack: Smoked Paprika

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