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
This chorizo pasta recipe is quick, easy, and has only a handful of ingredients! It's ready in about 30 minutes.
Ingredients
- 8 ounces uncooked pasta
- 1/2 tablespoon olive oil
- 1 (8.8 ounce) coil 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.
Recipe 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.
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.