It had been a hot day at Hermoso Campo, our off-grid plot in the northwest of Cáceres, Extremadura. The kind of heat that settles into the ground and stays there long after the sun has dropped below the horizon. Both dogs were stretched out in the evening stillness, not moving, not interested in anything except the cooling air. Cooking inside the van was out of the question. So I set up the two-ring gas hob outside, poured myself something cold, and made this smoky mince pea pasta skillet as the light faded around me.

Extremadura is the home of pimentón de la Vera — smoked paprika with a depth and intensity you won't find anywhere else. When you cook with it here, in the place where it comes from, it feels less like a seasoning and more like a statement. I had chorizo too, which meant double the smoke, double the flavour, and very little effort required.

The parsley was limp. The farfalle was all I had left. That's campervan cooking — you work with what's in front of you, and more often than not it turns out better than anything you planned.

Smoky Mince Pea Pasta Skillet

One Pan, One Portion

This smoky mince pea pasta skillet is a genuine one-pan recipe for one — or as close as it gets when you factor in the pasta pot. Everything else happens in a single skillet, which matters when you're washing up outside in the dark.

The chorizo goes in first, releasing its smoky, paprika-rich oil into the pan. The beef mince follows, then the onion and garlic, then a teaspoon of pimentón de la Vera that turns the whole thing a deep, glowing red. A spoonful of tomato purée, a handful of peas, and the cooked farfalle tossed through at the end. Limp parsley scattered over the top. Parmesan, because there's always parmesan.

The Recipe

Serves 1

• 80g farfalle
• 100g beef mince
• 50g chorizo, sliced or roughly chopped
• Small handful of frozen or fresh peas
• ½ small onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 tablespoon tomato purée
• 1 teaspoon smoked paprika (pimentón de la Vera if you have it — and in Extremadura, you have it)
• Small handful of fresh parsley, roughly chopped
• Olive oil
• Salt and black pepper
• Parmesan or similar hard cheese, grated, to finish

Cook the farfalle in a pan of well-salted boiling water until al dente. Drain and set aside, reserving a small cup of the pasta water.

Heat a splash of olive oil in a skillet over medium heat. Add the chorizo and cook until it starts to release its oil and colour the pan. Add the onion and cook gently until soft, then add the garlic and cook for another minute.

Add the beef mince and break it up well, cooking until browned all over.

Stir in the smoked paprika and tomato purée and let everything cook together for a minute or two.

Add the peas and a splash of the reserved pasta water to loosen the sauce. Cook for two or three minutes until the peas are tender.

Add the cooked farfalle and toss everything together until well coated. Taste and adjust the seasoning.

Scatter over the parsley and finish with a generous grating of Parmesan.

A smoky mince and pea pasta skillet. Eat straight from the pan. You're outside, it's warm, and the dogs are asleep. No one is watching.

Why Extremadura Smoked Paprika?

Pimentón de la Vera carries a Protected Designation of Origin — it can only be produced in the La Vera valley in Extremadura, where the peppers are slowly dried over oak wood fires. There are three versions: sweet (dulce), bittersweet (agridulce), and hot (picante). For this recipe, sweet or bittersweet works best alongside the chorizo — the heat is already taken care of.

If you're passing through northwest Cáceres, pick some up locally. The difference is noticeable.

The Flexible Bit

No chorizo? Use bacon lardons or simply double the mince and add an extra teaspoon of smoked paprika. No farfalle? Any short pasta shape works — penne, fusilli, rigatoni. No parsley? Leave it out. You're cooking outside after a long hot day. Rules are optional.

However you adapt it, the smoky mince pea pasta skillet delivers — one pan, one portion, minimal washing up.

This recipe is also part of my growing Campervan Cooking Recipes collection — real van life meals cooked on a two-ring hob, no proper kitchen required.

This recipe is part of my Pasta Recipes collection. It joins a growing collection of pasta dishes — from quick weeknight suppers to slow-cooked ragù and baked Italian classics — in my complete Pasta Recipes hub.
Wonky photos, proper pasta, genuine adventures — The Flexible Chef