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.
Will you give this recipe a try?
Questions? Don't hesitate to ask.
Easy Chorizo Pasta
- 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
- Boil a large, salted pot of water for the pasta. Cook it until al dente according to package directions.
- Prep your chorizo and onion.
- Meanwhile, in a skillet over medium-high heat, add the olive oil and chorizo and fry it until it starts to get crispy (around 7 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.
- You can either use a mild or spicy chorizo - it's up to you. Anything in the ballpark of 8.8 ounces will work. You can use partially or fully cured chorizo... it'll all taste good.
- If you use half-and-half or milk instead of cream, the sauce may separate bit (or look grainy), but it should still taste good.