Few dishes can warm the soul quite like a bubbling, golden Smoked Paprika & Chorizo Rigatoni Bake straight out of the oven. Imagine smoky Spanish chorizo, sautéed with onions, garlic, and bell peppers, simmered in a creamy tomato sauce infused with smoked paprika — all tossed with tender rigatoni pasta and baked under a bubbling blanket of melted cheese.

This dish captures the heart of Mediterranean comfort food — rich, aromatic, and irresistibly satisfying. Every bite delivers layers of flavor — from the spicy, smoky kick of chorizo to the mellow creaminess of the sauce. It’s a perfect blend of rustic homestyle cooking and restaurant-quality indulgence.

Why I Love This Recipe

I love this recipe because it’s comfort food at its finest — warm, hearty, and bursting with flavor. The smoked paprika adds an unmistakable depth that makes the sauce so unique, while the chorizo provides little bursts of smoky, spicy richness in every mouthful.

It’s also an incredibly forgiving and flexible recipe — you can adjust the spice level, make it creamier, or even turn it into a vegetarian version with ease. Plus, it’s a crowd-pleaser — perfect for family dinners, potlucks, or lazy weekends when you crave something baked, cheesy, and delicious.

Why It’s a Must-Try Dish

• Smoky & Spicy: The perfect balance of bold Spanish chorizo and smoked paprika.
• Comforting & Hearty: A cheesy, oven-baked pasta that fills you up and warms you through.
• Creamy & Cheesy: Melted mozzarella and Parmesan make it irresistibly gooey.
• Rich Tomato Sauce: Balanced by garlic, onions, and herbs for that authentic Mediterranean touch.
• Easy & Make-Ahead Friendly: Perfect for busy weeknights or casual entertaining.

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4–6 servings
• Calories: Approximately 580 kcal per serving

Course and Cuisine

• Course: Main Course / Dinner
• Cuisine: Spanish–Italian Fusion

Ingredients

For the Pasta:

• 12 oz (340 g) rigatoni pasta
• Salt for boiling water

For the Sauce:

• 2 tablespoons olive oil
• 8 oz (225 g) Spanish chorizo, sliced into half-moons
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 teaspoon smoked paprika (sweet or hot)
• ½ teaspoon dried oregano
• ½ teaspoon chili flakes (optional, for heat)
• 1 can (14 oz / 400 g) crushed tomatoes
• ¼ cup (60 ml) tomato paste
• ½ cup (120 ml) heavy cream or half-and-half
• Salt and black pepper, to taste

For Baking:

• 1 cup (100 g) shredded mozzarella cheese
• ¼ cup (25 g) grated Parmesan cheese
• 2 tablespoons fresh parsley or basil, chopped (for garnish)

Cooking Directions

Step-by-Step Preparation Method

Step 1: Cook the Rigatoni

1. Bring a large pot of salted water to a boil.
2. Add rigatoni and cook according to package instructions until al dente (slightly firm).
3. Drain and toss with a drizzle of olive oil to prevent sticking. Set aside.

Step 2: Cook the Chorizo

1. Heat olive oil in a large skillet over medium heat.
2. Add the chorizo slices and cook for 4–5 minutes, until crispy and the oil turns a beautiful reddish-orange color.
3. Remove the chorizo with a slotted spoon and set aside, leaving the flavorful oil in the pan.

Step 3: Sauté the Vegetables

1. In the same pan, add the onion and cook for 2–3 minutes until soft.
2. Add garlic and cook for another 30 seconds until fragrant.
3. Add the bell peppers and cook for 4–5 minutes, until they start to soften.

Step 4: Build the Sauce

1. Stir in smoked paprika, oregano, and chili flakes (if using).
2. Add tomato paste and cook for 1 minute to deepen the flavor.
3. Pour in the crushed tomatoes, season with salt and pepper, and stir well.
4. Reduce heat and simmer the sauce for 8–10 minutes, stirring occasionally.
5. Add heavy cream and return the chorizo to the pan. Stir to combine.

Step 5: Combine with Pasta

1. Add the cooked rigatoni to the sauce and toss to coat evenly.
2. If the sauce feels too thick, add a splash of pasta water to loosen it.

Step 6: Assemble the Bake

1. Preheat your oven to 375°F (190°C).
2. Pour the pasta mixture into a baking dish (9×13-inch).
3. Sprinkle with mozzarella and Parmesan cheese.

Step 7: Bake

1. Bake uncovered for 15–20 minutes, or until the cheese is melted, golden, and bubbling.
2. Let it rest for 5 minutes before serving.

Step 8: Garnish and Serve

• Sprinkle with fresh parsley or basil for a pop of color and freshness.
• Serve hot and enjoy the smoky, cheesy goodness!

How to Serve

This rigatoni bake is hearty enough to stand alone but pairs beautifully with:

• A fresh green salad with vinaigrette
• Garlic bread or roasted baguette slices
• A glass of Spanish red wine like Rioja or Tempranillo

Serve it straight from the baking dish for a cozy, family-style presentation.

Recipe Tips

• Don’t overcook the pasta: It will continue cooking in the oven.
• Use smoked paprika wisely: Start with 1 teaspoon and adjust to taste.
• Add more veggies: Mushrooms, zucchini, or spinach blend beautifully into the sauce.
• Make ahead: Assemble the bake earlier in the day and refrigerate until ready to bake.
• Extra creamy version: Mix in a handful of shredded cheese directly into the sauce before baking.

Recipe Variations

1. Vegetarian Version

Replace chorizo with smoked tofu, veggie sausage, or roasted mushrooms for a satisfying meat-free option.

2. Spicy Chorizo Kick

Use hot Spanish chorizo or add extra chili flakes for more heat.

3. Cheesy Indulgence

Layer ricotta or cream cheese between the pasta and sauce for a rich, lasagna-style texture.

4. Light & Fresh

Skip the cream and use extra crushed tomatoes and fresh herbs for a lighter Mediterranean-style sauce.

5. Gluten-Free Option

Use gluten-free rigatoni or penne pasta.

Freezing and Storage

To Store:

• Refrigerate leftovers in an airtight container for up to 3 days.

To Freeze:

• Freeze the baked or unbaked pasta (covered tightly) for up to 2 months.
• Thaw overnight in the refrigerator before reheating or baking.

To Reheat:

• Reheat in the oven at 350°F (175°C) for about 15–20 minutes, or microwave individual portions until hot.

Special Equipment Needed

• Large skillet or sauté pan
• Pot for boiling pasta
• 9×13-inch baking dish
• Wooden spoon or spatula
• Cheese grater

Frequently Asked Questions (FAQ)

Q1: Can I use a different type of pasta?
Yes! Penne, ziti, or fusilli work perfectly for this recipe.

Q2: What’s the difference between Spanish and Mexican chorizo?
Spanish chorizo is cured and smoked, giving it a firmer texture and smoky flavor. Mexican chorizo is raw and spicier — not ideal for this dish.

Q3: Can I make this without cream?
Absolutely. You can replace the cream with a splash of milk, or omit it entirely for a tomato-forward version.

Q4: How can I make it less spicy?
Use sweet chorizo and sweet smoked paprika instead of hot versions.

Q5: Can I assemble this ahead for meal prep?
Yes! Assemble it a day ahead, cover, and refrigerate. Bake when ready to serve.

Conclusion

The Smoked Paprika & Chorizo Rigatoni Bake is a glorious fusion of Spanish boldness and Italian comfort. Every bite brings smoky spice from the chorizo, creaminess from the sauce, and that irresistible cheesy crust on top — a perfect dish for cozy nights or family gatherings.

It’s hearty, flavorful, and deeply satisfying — proof that comfort food doesn’t have to be complicated. Just pasta, cheese, spice, and love baked to golden perfection.