Chorizo Meatball Pasta Recipe

Form chorizo meat into balls and refrigerate until ready to use.

Heat a generous amount of olive oil in a large skillet over medium-high heat. Fry meatballs in batches until browned; do not overcrowd pan. Remove from pan; set aside.

In the same pan, add onions; sauté until soft and translucent. Add garlic and sauté until fragrant. Add paprika and oregano; stir thoroughly. Add tomatoes and water; stir. Simmer, stirring occasionally, until slightly reduced, about 10 to 15 minutes.

Cook pasta according to package directions and set aside.

Add meatballs back to the pan and stir gently, making sure not to break up the balls. Simmer for 5 to 10 minutes or until sauce becomes thick and pulpy and oil starts to separate from the tomatoes. Season to taste with salt and pepper. Remove from heat.

Serve with pasta and top with basil.