One-Pan Spanish Chorizo Pasta

Heat a large fry pan over medium heat and add in the olive oil. In the meantime, cut the chorizo into rounds that are a 1/4 inch (0.635 cm) thick. Add the sliced chorizo to the hot fry pan and mix continuously, after 1 to 2 minutes and the chorizo is lightly sautéed, remove it from the pan and set aside. Using the same pan with the same heat, add in the chopped onion, red bell pepper and garlic, mix continuously. After four minutes and the vegetables are lightly sautéed, add in the paprika and thyme, quickly mix together, then add in the canned tomato sauce, and season with salt & pepper. Mix together and then simmer for a couple of minutes. Once the tomato sauce has slightly thickened, about 3 minutes, add in the water, raise it to a high heat, and give it a gentle mix. When it comes to a boil, add in the pasta, mix together, then mix every 2 to 3 minutes so the pasta evenly cooks and it doesn't stick together. After 9 minutes (which in my case was about 3 minutes shy of the pasta being cooked al dente), add the chorizo back into the pan, give it a mix, then place a lid on the pan and lower it to a low-medium heat. Simmer for 3 more minutes or until the pasta is cooked al dente, then remove from the heat. Serve directly out of the pan, topped off with a kiss of grated Manchego cheese and some chopped parsley, enjoy! Notes: This pasta will hold for up to 2 to 3 days in the fridge in an airtight container. Just add in some more liquid when reheating if it looks too thick.