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.
- 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.
Notes
- 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.
Laura says
I cannot for the life of me find Spanish-style coil chorizo. Any suggestions on a good replacement? Maybe just kielbasa with added spices of some sort? This sounds so good, and I have all other ingredients!
Natasha says
Hi! Yes, or maybe something like Andouille sausage? You could probably try it with Mexican chorizo, but you'd need to drain some of the grease and possibly tweak the recipe a bit. It's funny... I have never seen Mexican chorizo in regular stores here (Edmonton, Canada).
MR A P B ROBINSON says
Very easy recipe with flavour as l am not aloud salt. The other advantage is that doesnt need to many ingredients
Natasha says
So glad you liked it!
Shelagh Czapowski says
Very very tasty and easy to make. My husband doesnt like pasta but he loved this. I used tagliatelle because it was the only pasta I had, worked wonderfully.
Natasha says
I'm so glad you both liked it! 🙂
Moira Young says
Super easy and delicious 😋
Natasha says
🙂
granville beckett says
WOW THIS WAS VERY TASTY. FOLLOWED THE DIRECTIONS AND WE REALLY ENJOYED THIS
Natasha says
Fantastic! Thank you!
Krista says
So good and easy to make. We used ground chorizo because that is what the farm sells. I’m not a good cook so this was great because it was hard for me to mess up.
Natasha says
Fabulous!! 🙂
Nicole Rene Bailar says
Ok so I followed this to a T but then added cheddar, Parmesan, and a few laughing cow wedges from Costco. So chorizo/tomato/cheesy sauce. BOMB
Natasha says
Awesome!!
Whitni says
Easy as it gets and still so delicious!
Natasha says
So glad to hear that, Whitni!
Una says
Quick & easy to make & delicious
Natasha says
So glad you liked it!
Scott Ballegeer says
Thanks for this recipe. I had double the chorizo and pasta and cream and canned diced tomatoes so I just doubled everything. Delicious!
Natasha says
You're welcome! Glad you liked it!
Lily says
Thanks for the recipe I was looking exactly for something easy yet fun to prepare with pasta and chorizo.
Can’t wait to taste!
Natasha says
Hope you like it, Lily! 🙂
Ukmouse100 says
I make this all the time and I add sun dried tomatoes. It’s immense 😀
Natasha says
Wonderful!!
Jae says
Can you use ground chorizo?
Natasha says
Hi! I'm thinking that you're talking about Mexican chorizo probably. You could, but it may be a bit more greasy (drain some fat as needed).
Anni says
Can the sauce and chorizo be frozen please?
Natasha says
Hmm... I think that should be fine. I'd make sure to reheat it on a low heat.
Casandra Johnson says
This is really delicious! I needed to use some chorizo and was in the mood for pasta so this recipe hit the spot. I used regular milk and it worked out really well!
Thanks a lot, I'll keep tabs on you!!!
Natasha says
Wonderful!! So glad you found my blog!
Stacey says
Do you have to use cream? If no cream available can you sub almond milk or cream cheese?
Natasha says
Hi! I'd sub cream cheese if you're ok with the tanginess. I think it could work. Almond milk is thinner than cream and tastes different. If you're used to cooking with it/subbing it for cream, then you could definitely give it a try... but honestly I wouldn't recommend it.
Pat Amaral says
I don't have petite tomatoes or can tomatoes can use tomato sauce and how much
Natasha says
You mean like a can or jar of tomato sauce? I'd prob use like 7 ounces or thereabouts. Depends how much sauce you want, though, so you could definitely use more so you can have some for leftovers.
Matty says
Really easy and I’m a beginner. Can’t wait to see more of your recipes, thank you!
Natasha says
I am so glad to hear that!! 🙂
Jere says
Was going to make my usual creamy sun-dried tomato pasta, but acquired some chorizo sausages that have to be used soon, so will be trying to mix these two recipes together. No idea how it will work, but I'm excited to give it a go. I doubt sun-dried tomatoes will ruin it at least. 🙂
Natasha says
I am sure it'll taste great! Let me know! 🙂
Brook says
How much pasta did you use for this receipe? I can't wait to try it!
Natasha says
Hi Brook! I just updated the recipe card since I forgot to add it... as a rule they say 2 oz/person. I don't always follow that rule, though... just kinda eyeball it. 🙂
R. Sharkey says
What brand of chorizo do you use? The Mexican chorizo in Texas is very greasy.
Natasha says
Hi! I live in Canada, so I am not sure that would help you. I actually just used a local grocery store's own brand. It's a Spanish chorizo, so I think that's definitely less fatty. You could always use the Mexican one and drain the fat prior to adding the onions to the pan... or skip the olive oil.
Shannon says
There's a HUGE difference between Mexican and Spanish chorizo! Make sure to get the Spanish ☺️ I'm in the States and it's a bit trickier to find from what I've seen but that could just be where I'm located. Both are yummy, but a big difference in texture/consistency.
Sam says
So right about the differences in chorizos. Im in the states and discovered chorizo in 9oz plastic tubes at my local walmart. Was dumbstruck to find it squeezed out of the tube in a goo. Then as it started warming, massive amounts of bright red grease oozing from everywhere. My instant southern response was milk gravy with the grease. No regrets. Chorizo sausage gravy with petite diced tomatoes and parm
Natasha says
It's so interesting. I have to say that until I started getting comments like this, I didn't even know that chorizo in that form existed. Now I specify in the recipes that I'm using Spanish chorizo to hopefully help any confusion!