For The Most Flavorful Spaghetti, Use This Seasoned Meat Instead Of Ground Beef - Tasting Table

"Right from the get-go, chorizo gives your spaghetti a wondrous array of built-in flavors - although you do need to note the differences between Spanish and Mexican chorizos. Paprika sets the smoky, spicy tone for Spanish chorizo, which unravels into a cured saltiness as it settles into the palate. Mexican chorizo, on the other hand, derives spiciness from chili peppers and vinegar, so don't be too surprised when you spot a tangy depth underneath."

"As it simmers with the tomatoes, all these nuances, along with the fat, are rendered straight into the sauce. Pick apart that rich complexity with every forkful, and you won't even recognize this once overly-familiar dish."

"No different than ground beef, when chorizo hits the pan, it will be broken apart into small crumbs as it browns before tomato puree, red wine vinegar, and other condiments join in. Left to simmer for a bit, the chorizo's fat will fully render into the sauce and give you that desired meaty richness."

Chorizo sausage offers a superior alternative to ground beef in spaghetti, providing built-in complexity and depth. Spanish chorizo delivers smoky, spicy notes from paprika with cured saltiness, while Mexican chorizo brings tangy heat from chili peppers and vinegar. When chorizo simmers with tomatoes, its fat renders into the sauce, creating rich complexity in every bite. The preparation mirrors traditional ground beef methods—browning the chorizo, adding tomato puree and vinegar, then simmering. Alternatively, chorizo slices can be crisped separately and coated in tomato paste for intensified flavor and texture contrast.

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