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Chorizo Pasta with Mushrooms and Sun-dried Tomatoes

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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.

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

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?

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

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!

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

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!
4.5 from 2 votes
Print

Chorizo Pasta with Mushrooms and Sun-dried Tomatoes

An easy and delicious spicy chorizo pasta recipe with mushrooms and sun-dried tomatoes!

Course Main Course
Cuisine American
Keyword chorizo mushroom pasta
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Natasha Bull

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

  1. 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.
  2. Heat olive oil in skillet on medium heat.
  3. Chop onion and add it to skillet.
  4. Meanwhile, cut chorizo into desired size pieces. Add it to skillet. 
  5. While onions are chorizo are cooking, chop portobello mushrooms to desired size (I like mine roughly chopped). Add to skillet. Stir.
  6. Add sun-dried tomatoes, garlic, and Italian seasoning to skillet, followed by the cream. Let it cook for about 5 minutes.
  7. 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.

Recipe 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.

Reader Interactions

Comments

  1. Megan says

    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

  4. Nanette says

    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

  6. Jane says

    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

  7. Katrina says

    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

  9. Keeley says

    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

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