freshly-grated Parmesan and fresh basil, for serving
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Instructions
Bring a large pot of salted water to boil. Cook pasta to al dente according to the package directions.
While pasta is cooking, warm the olive oil in a medium skillet over medium-high heat. Remove the chorizo from its casings and crumble the meat into the skillet. Cook, stirring frequently and breaking into bite-sized pieces, for 3-4 minutes, until brown and cooked through. Set aside.
Drain the pasta when ready, reserving about 1/4 cup of the cooking water. Return drained pasta to the pot and reduce heat to medium-low. Add chorizo, tomatoes, and sauce. Stir well to combine. If the sauce appears too thick, add a bit of the reserved pasta water, one tablespoon at a time. Cook the pasta and sauce together for 2 minutes to marry the flavors, then serve.
Notes
Any type of pasta is fine - penne is a traditional option, but I also love to make this with fusilli, orechiette, or cavatappi. I do like to use something with ridges - it allows me to imagine that the pasta is clinging onto the luscious sauce more intensely. :)
You may find sun-dried tomatoes sold in a jar with oil, or literally dried out in a shelf-stable package. Either is fine for this dish; if you are using those packed in oil, which I think is more common, I recommend draining them and lightly dabbing some of the excess oil with a paper towel before chopping and adding them to the dish.