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This chorizo pasta recipe is quick, easy, and has only a handful of ingredients! It’s ready in about 30 minutes.
This is a really simple pasta dish that’s great when you just want some sausage, pasta, and a simple tomato sauce. It’s not fancy, and the chorizo really shines through.
I added a 1/2 cup of cream to this recipe because I find that it helps cut some of the acidity of the tomatoes and heat of the chorizo… it’s a nice way to balance it all out.
Garlic and onions provide some more layers of flavor, and there ya go… there’s like 6 ingredients in here. I chose them wisely. 😛
I know someone is going to ask me if they can use a different kind of sausage in here. Yeah, that’s fine haha. Yes, you may sub an entirely different kind of sausage and it’ll be yummy.
I used a spicy chorizo, but there are definitely milder ones out there that you could use.
I’m a pretty big chorizo fan, so naturally I have more chorizo and pasta recipes on here. You may also like my chorizo and mushroom pasta, my chicken and chorizo pasta, this creamy shrimp and chorizo pasta, or my crispy chorizo pasta salad.
Will you give this recipe a try? Questions? Don’t hesitate to ask.
Easy Chorizo Pasta
Ingredients
- 8 ounces uncooked pasta
- 1/2 tablespoon olive oil
- 1 (8.8 ounce) coil Spanish chorizo sausage cut into small pieces
- 1/2 small onion chopped finely
- 3 cloves garlic minced
- 1 (14 fluid ounce) can diced tomatoes with juices
- 1/2 cup heavy/whipping cream
- Salt & pepper to taste
- Freshly grated parmesan cheese optional
Instructions
- Boil a large, salted pot of water for the pasta. Cook it until al dente according to package directions.
- Meanwhile, in a skillet over medium-high heat, add the olive oil and chorizo and fry it until it just starts to get crispy (around 5 minutes).
- Add the onion and cook it until it's softened (about 5 minutes).
- Stir in the garlic, tomatoes, and cream. Let the sauce cook for another 5 minutes or so, or until the sauce is reduced to your liking. Taste and season with salt & pepper as needed.
- Toss with the pasta and serve with freshly grated parmesan cheese if desired.
Notes
- You can either use a mild or spicy chorizo - it's up to you. Anything in the ballpark of 8.8 ounces (about 250g) will work. You can use partially or fully cured chorizo... it'll all taste good. I used Spanish chorizo for this recipe (not Mexican).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Made this tonight, ideal for a midweek meal, had no cream, so added some Greek yoghurt at the end, worked great.
Thanks for sharing this recipe.
You are very welcome, Dave!