Pappardelle al Limone with Chorizo & Crushed Tomatoes
Silky pappardelle meets smoky chorizo and crushed tomatoes, brightened with lemon, basil, and Grana Padano—a sun‑splashed Italian lunch with Iberian swagger.
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Servings
4
At its heart, this remains an ode to Italian restraint and technique: the emulsion of fat and pasta water that makes sauce cling like velvet. The lemon zest and basil keep things bright, while Grana Padano brings that familiar, nutty finish. Think cacio e pepe’s clever physics—just with a flirt of Spanish swagger.
It’s the kind of quick lunch that tastes like a summer holiday hopped between Rome and San Sebastián—simple, spirited, and outrageously satisfying.
Ingredients
- 320 g pappardelle
- 180 g Spanish cooking chorizo (dulce), casing removed, cut into 5 mm dice
- 400 g crushed tomatoes (polpa)
- 60 g Grana Padano, very finely grated, plus extra to serve
- 1 organic lemon, zest finely grated (about 1 tsp) and 10 ml juice
- 15 g fresh basil leaves, torn
- 15–20 ml extra‑virgin olive oil
- 1 small garlic clove, thinly sliced
- 3 g fine sea salt, plus more for the pasta water
- Freshly ground black pepper
- Optional: 1 g smoked paprika for serving
Instructions
- 1
Bring a large pot of well‑salted water to a boil. Cook the pappardelle until al dente. Reserve 300 ml pasta water, then drain.
- 2
Meanwhile, heat the olive oil in a wide pan over medium heat. Add the diced chorizo and cook 3–4 minutes until the edges lightly crisp and fat renders. If there’s more than 2 tbsp fat in the pan, spoon off the excess, leaving about 30 ml.
- 3
Stir in the garlic and lemon zest; cook 30 seconds until fragrant (do not brown).
- 4
Add the crushed tomatoes, a pinch of salt, and a few grinds of pepper. Simmer gently 6–8 minutes until slightly thickened.
- 5
Pour in 120 ml reserved pasta water and stir vigorously to emulsify into a glossy sauce.
- 6
Add the drained pappardelle to the pan and toss over medium heat for 1 minute, adding splashes of pasta water as needed until the sauce clings to the ribbons.
- 7
Remove from the heat. Sprinkle in half the Grana Padano in 2 additions, tossing constantly; loosen with more pasta water if it tightens. Fold in the basil and lemon juice. Taste and adjust salt and pepper.
- 8
Plate immediately with the remaining Grana, a drizzle of olive oil, and extra lemon zest. Add a pinch of smoked paprika if you want more warmth.
Chef's Tip
To avoid cheese clumping in tomato sauce, stir the grated Grana with 30–40 ml hot pasta water to form a smooth paste, then fold it in off the heat.
Fun Fact
Spanish chorizo’s vivid color comes from pimentón (smoked paprika), introduced to Spain from the New World’s peppers in the 16th century.
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I'm a web developer with a passion for cooking, especially when it comes to pasta. Spaghetti to ravioli, I love it all. I'm also fascinated by the rich tastes of Peruvian cuisine. Follow along as I combine tech and cooking, creating easy-to-follow digital recipes that highlight the pleasure of delicious food.