Broccoli and Chorizo Orecchiette with Smoked Paprika
Crisp chorizo and tender broccoli cling to little pasta ears in a smoky, garlicky sauce.
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Cooking tools:
- Grater
- Chef's knife
- Cutting board
- Saucepan
- Colander
- Skillet
- Stove
- Wooden spoon
- Measuring cup
- Measuring spoon
- Mixing bowl
- Spatula
- Tongs
Ingredients
- 12 ounces orecchiette pasta
- 8 ounces cured Spanish chorizo, sliced into half-moons
- 1 pound broccoli, cut into small florets
- 3 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes
- 1 teaspoon smoked paprika
- 1/2 cup reserved pasta water
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 tablespoon lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
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