• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Salt & Lavender logo
  • Recipes
  • 30 Minute Meals
  • About
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • 30 Minute Meals
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Mains

    Chorizo Pasta with Mushrooms and Sun-dried Tomatoes

    Published: Dec 4, 2015 / Updated: Aug 24, 2020 / 50 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe

    Make this chorizo pasta with mushrooms and sun-dried tomatoes tonight! Spicy chorizo, sun-dried tomatoes, portobello mushrooms, and plenty of garlic make this simple pasta dish a winner.

    bowl of chorizo pasta with mushrooms and sun-dried tomatoes

    What is chorizo?

    Chorizo is a spicy Spanish pork sausage.

    You can buy it fresh or already cooked (the packaging will explain if you need to cook it first). Either variety will work for this recipe.

    How to make chorizo pasta

    Boil a large, salted pot of water for your pasta; make the sauce while pasta cooks.

    Sauté the onions for a couple of minutes, then add in the chorizo, followed by the mushrooms, sun-dried tomatoes, Italian seasoning, and cream.

    Simmer for 5 minutes and then toss with the pasta once it's cooked.

    Easy, right?

    white bowl with chorizo pasta with mushrooms, garlic, and sun-dried tomatoes and a fork

    An endorsement from my husband probably doesn't mean much to you, but I will mention it anyway. He said that this chorizo penne is one of the best things I've ever made and that he would pay to eat this in a restaurant. OH YEAH!

    I'll take what I can get. 😀

    I was going to add white wine into this pasta dish but I ended up forgetting to put it in. That's ok, because it makes the dish less expensive/more simple and it turned out great anyway.

    I would say that if you want to kick this dish up a notch, you can go ahead and add the white wine. 😉 I'd add it in right before you add the cream (let it simmer for a couple of minutes first).

    This easy chorizo pasta recipe is super quick and *ahem* restaurant quality, so you should really make it ASAP or you'll be missing out.

    I can almost guarantee that you will love this chorizo penne recipe!

    close-up with chorizo penne with mushrooms and sun-dried tomatoes

    Do you love chorizo as much as I do? What's your favorite way to prepare it?

    I sometimes eat the already cooked variety with a little bread and mustard. In any chorizo dish that I'm cooking, I usually end up sneaking some from the pan while it's cooking. 😛

    If you love chorizo sausage, you may also like these other recipes of mine:
    Chorizo and white bean soup
    Chorizo pizza dip
    Creamy shrimp and chorizo pasta
    Easy chorizo pasta

    Hope you love this creamy chorizo pasta recipe!

    Let me know in the comments below if you've made it or if you have any questions.

    A delicious pasta dish with chorizo, portobello mushrooms, sun-dried tomatoes, and plenty of garlic!

    Chorizo Pasta with Mushrooms and Sun-dried Tomatoes

    An easy and delicious spicy chorizo pasta recipe with mushrooms and sun-dried tomatoes!
    4.80 from 5 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Main Course
    Cuisine American
    Servings 4
    Prevent your screen from going dark

    Ingredients
     

    • 12 ounces penne (or other pasta)
    • 1 teaspoon olive oil
    • 1/2 medium onion chopped
    • 10.5 ounces Spanish chorizo sausage chopped
    • 2 portobello mushrooms chopped
    • 3 tablespoons sun-dried tomatoes
    • 3 cloves garlic minced
    • 3 dashes Italian seasoning
    • 1/2 cup heavy/whipping cream
    • Salt & pepper to taste
    • Parmesan grated (optional)
    • Olive oil to garnish (optional)
    • Parsley chopped, to garnish (optional)

    Instructions
     

    • Boil a large pot of salted water for the pasta. You can make the sauce while the pasta cooks. Cook penne al dente according to package directions.
    • Heat olive oil in skillet on medium heat.
    • Chop onion and add it to skillet.
    • Meanwhile, cut chorizo into desired size pieces. Add it to skillet. 
    • While onions are chorizo are cooking, chop portobello mushrooms to desired size (I like mine roughly chopped). Add to skillet. Stir.
    • Add sun-dried tomatoes, garlic, and Italian seasoning to skillet, followed by the cream. Let it cook for about 5 minutes.
    • Once sauce and penne are cooked, drain penne and add to skillet, mixing it together. Drizzle olive oil, sprinkle chopped parsley, and add parmesan cheese and extra salt & pepper if desired. Serve immediately.

    Notes

    • I chop everything as I go along, and so the cooking time totals around 20 minutes. If you chop it all ahead of time, just ensure that the chorizo has a few minutes to cook on its own and that you give the onions and mushrooms enough time to soften.
    • You can buy the ready to eat chorizo or the one that needs to be cooked; either will work.
    Keyword chorizo mushroom pasta
    Author Natasha Bull
    « Fish Tostadas with Yogurt Slaw
    Rosemary Roasted Potatoes »

    Loved this recipe? Share it:

    • Facebook
    • Twitter

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Grant Sasek says

      September 22, 2022 at 4:13 PM

      I'm about to try this for the first time. How would it be with whole wheat pasta?

      Reply
      • Miranda @ Salt & Lavender says

        September 22, 2022 at 4:59 PM

        Sure, that's an easy swap! Enjoy the recipe, Grant.

        Reply
    2. Sue Wild says

      August 3, 2022 at 12:21 PM

      5 stars
      Delicious - well worth a go. Very easy to make which makes it a great weeknight recipe. Would definitely make this again.

      Reply
      • Natasha says

        August 3, 2022 at 12:31 PM

        I'm so pleased you liked it, Sue!! Appreciate your 5-star review! 🙂

        Reply
    3. Dianna Cichonski says

      April 6, 2022 at 4:39 PM

      Can I use 2% milk if I don’t have cream?!?!

      Reply
      • Natasha says

        April 6, 2022 at 6:26 PM

        The sauce won't thicken up the same and it's more likely to curdle. I recommend making a roux if you want to use milk.

        Reply
    4. Mary says

      December 6, 2021 at 8:36 AM

      I've done this numerous times. Family loves it!!! Last time, did it without pasta. Ended up putting it on pizza. Strongly recommend you try it.

      Reply
      • Natasha says

        December 6, 2021 at 9:28 AM

        That's a great idea!!

        Reply
    5. Esther says

      October 8, 2021 at 4:03 PM

      5 stars
      OMG. This is one of the BEST recipes I have ever tried. The quantities and cook times are spot on. This is going to my Pasta Favorites file!
      Thank you for sharing it and for your responses to questions.
      I am a fan.

      Reply
      • Natasha says

        October 8, 2021 at 4:41 PM

        Aww I'm so happy to hear it!! 🙂 Thanks so much!

        Reply
    6. Jessica says

      April 5, 2021 at 6:32 AM

      This is supeeeer good! Had to stop myself from eating more. And the boyfie loved it too! Can’t wait for breakfast so I can eat more!

      Reply
      • Natasha says

        April 5, 2021 at 9:09 AM

        I'm so glad you both enjoyed it!! 😀

        Reply
        • Esther says

          October 8, 2021 at 9:16 AM

          Do I use sun dried tomatoes packed in oil?.

          Reply
          • Natasha says

            October 8, 2021 at 9:18 AM

            You can! I always try to drain them first when I use those.

            Reply
            • Esther says

              October 8, 2021 at 1:20 PM

              Thank you for responding....one more question.....How much wine should I add? This recipe sounds anazing....making it tonight and will let you know my results

            • Natasha says

              October 8, 2021 at 1:28 PM

              You're welcome! I'd probably add about 1/4 cup... or a little more but let it cook down a bit. Hope you enjoy the recipe!

    7. Morven says

      December 7, 2020 at 12:19 AM

      5 stars
      Great flavour combination. I only had button mushrooms and next time I’d double the quantity because we love mushrooms in our house. Added the wine as suggested which really enhanced the zing of the sun dried tomatoes. Thanks for a great recipe.

      Reply
      • Natasha says

        December 7, 2020 at 10:24 AM

        So happy you enjoyed it! 🙂 You're welcome!

        Reply
      • Esther says

        June 30, 2022 at 11:59 AM

        Hello. Haven't made this in a while., so I forgot whether I used dried sun-dried tomatoes or the packed in oil ones. Please help. Thank you

        Reply
        • Natasha says

          June 30, 2022 at 12:09 PM

          Hi! Either would be fine. If using the ones packed in oil, simply drain the oil before adding.

          Reply
    8. Megan says

      May 20, 2018 at 5:57 PM

      5 stars
      I found this when looking for a way to cook the fresh Chorizo my husband requested. 2 bites into his dinner he said "This is so good, I would order this at a restaurant"! I had to show him your blog and what your husband said. Great dinner!! We will be making this again soon!

      Reply
      • Natasha says

        May 20, 2018 at 6:37 PM

        Haha your comment made my day!! 💛

        Reply
    9. Cheri says

      November 12, 2017 at 9:15 AM

      Making this for dinner tonight! Also making homemade fresh pasta. Already drooling!

      Reply
      • Natasha says

        November 12, 2017 at 10:03 AM

        That’s great! I hope you enjoy it. 💛

        Reply
    10. Cheri says

      November 11, 2017 at 8:20 AM

      How much wine and when would you put it in?

      Reply
      • Natasha says

        November 11, 2017 at 11:59 AM

        Hi! I’d add in about 1/4 to 1/3 cup. I’d add it after the garlic. Enjoy!

        Reply
    11. Nanette says

      July 29, 2017 at 12:00 PM

      4 stars
      When would you add the wine?

      Making this tonight for my brother and his family. Sounds perfect for the fresh chorizo we just bought as part of our half-pig!

      Reply
      • Natasha says

        July 29, 2017 at 12:28 PM

        Hi! I'd add it to the pan right before the cream. I'd let it bubble for a couple of minutes before adding the cream. You may need to reduce the sauce for a little longer. Your fresh chorizo sounds delicious!! 😍

        Reply
        • Nanette says

          July 29, 2017 at 2:14 PM

          Thanks so much for the quick response!

          Reply
          • Natasha says

            July 29, 2017 at 2:24 PM

            You're welcome! Hope you guys enjoy it. My husband is jealous of your half pig lol.

            Reply
    12. Ashley Packard says

      June 2, 2017 at 3:32 PM

      I just made this tonight. Oh my goodness, so easy and delicious!!

      Reply
      • Natasha says

        June 2, 2017 at 3:43 PM

        Yay!! That's great. Have a wonderful weekend!

        Reply
    13. Jane says

      April 30, 2017 at 11:42 PM

      This was SO SO good! I can cook but I rely on recipes online. This was so easy to do but so tasty! Had clean plates after!!! No leftovers. This is a new favorite in our family!

      Reply
      • Natasha says

        May 1, 2017 at 8:25 AM

        I'm so happy to hear it, Jane! 🙂

        Reply
    14. Katrina says

      January 15, 2017 at 7:06 AM

      This was really yummy! I added red peppers, and some chilli flakes. Used button mushrooms instead of portabello. It was really easy, I had everything on hand and damn good. Looking forward to leftovers tomorrow.

      Reply
      • Natasha says

        January 15, 2017 at 10:21 AM

        So pleased you enjoyed it, Katrina!!

        Reply
    15. Judy says

      December 11, 2016 at 7:47 AM

      Do you use fresh chorizo or dried in recipe? I assume fresh

      Reply
      • Natasha says

        December 11, 2016 at 10:46 AM

        Hi Judy, the chorizo I buy is already cooked, but you could certainly try fresh chorizo if you can get your hands on it.

        Reply
    16. Keeley says

      April 19, 2016 at 12:05 PM

      Hello from London, UK. Me and my hubby liked this. Yum yum! If I was to make it again, I may just try using 2-3 tablespoons of tomato purée before adding the cream. Love the blog. Keeley

      Reply
      • Natasha says

        April 19, 2016 at 1:03 PM

        Thank you Keeley! So glad you enjoyed the recipe and my blog 🙂

        Reply
    17. Jacob says

      February 15, 2016 at 10:40 AM

      Don't see any mushrooms in your ingredients list. How much should I add?

      Reply
      • Natasha says

        February 15, 2016 at 12:11 PM

        Whoops, thanks for pointing out my error! I updated the ingredients list. I used two portobello mushrooms.

        Reply
        • Jacob says

          February 15, 2016 at 5:38 PM

          Thanks! Was really good. Would not skimp on the mushrooms they're my favorite part. I used baby bellas since I wasn't sure how much to get and it turned out great!

          Reply
          • Natasha says

            February 15, 2016 at 8:02 PM

            I'm so glad it worked out and you enjoyed it, Jacob!! Sorry again for the mix-up 🙂

            Reply
    18. Heather (Delicious Not Gorgeous) says

      December 4, 2015 at 9:56 PM

      oh yum! i love everythinggg in here (i'm looking at you, garlic and cream). i might be tempted to add some sauteed mushrooms, but besides that it sounds perfect!

      Reply
      • Natasha says

        December 4, 2015 at 10:52 PM

        Thank you Heather!

        Reply
    19. Tania @ COOKTORIA says

      December 4, 2015 at 3:00 PM

      Wonderful dish, Natasha! ❤

      Reply
      • Natasha says

        December 4, 2015 at 3:01 PM

        Thanks Tania <3

        Reply
    20. Elena says

      December 4, 2015 at 2:14 PM

      Sun dried tomatoes are my favorite! For me, it is the key ingredient.

      Reply
      • Natasha says

        December 4, 2015 at 2:16 PM

        They sure enhance many dishes, Elena! 🙂

        Reply

    Primary Sidebar

    Natasha Bull, founder and author of Salt & Lavender, in the kitchen

    Hi! I'm Natasha. Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!  Read more...

    FREE 10 Easy Chicken Recipes E-book

    ​

      ​

      BROWSE RECIPES:

      Footer

      • Contact
      • FAQ
      • Site Policies
      • For Bloggers
      • Facebook
      • Instagram
      • Pinterest
      • Twitter

      · Copyright © 2023 Salt & Lavender Inc ·