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

Spaghetti usually begins with the classic sound of ground beef sizzling in the pan. Later on, its savory richness is one of the first things you expect in a plate of spaghetti, following the tangy, hearty tomato sauce. Needless to say, this is the one ingredient that never leaves the recipe card. When it finally does, it's only because you've got something even better up your sleeve, something that brings a whole new depth of flavors to the dish, like the infamous chorizo sausage.

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. Already, it's leagues above what you typically get with ground beef. 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.

Even with a new ingredient, your spaghetti routine will still be a repeat of mostly the same steps. 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. Alternatively, you can quickly saute chorizo slices until they are crispy and chewy, then take them off the heat for a bit. Afterward, return them to the pan and coat them in tomato paste for a more intense, punctuated flavor and texture outcome.

With the chorizo's smoky nature, it's never redundant to use other ingredients that also share a similar tone to your spaghetti for a more cohesive taste profile. Instead of regular fresh tomatoes or canned sauce, try sun-dried tomatoes and infuse the dish with the most exquisite warmth. Maybe also incorporate other types of protein into the dish, such as Cajun blackened chicken or tender, sauce-coated shrimp for an even more satisfying, filling dish. You can even bring other types of sausage into the dish. Andouille is a fantastic choice every time, thanks to its garlicky, smoky taste that perfectly mirrors chorizo's own, or consider the Italian delicacy 'Nduja for a true fiery heat.