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This chorizo pasta recipe is quick, easy, and has only a handful of ingredients! It’s ready in about 30 minutes.

You may also like my Easy Italian Sausage Tomato Pasta or Easy Pasta Arrabiata next.

white bowl with easy chorizo pasta

Why you’ll love it

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. It’s one of those brilliant midweek meals that doesn’t take a lot of effort but tastes delicious.

A hint of cream helps to 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 more layers of flavor, and there you go… there’s like 6 ingredients in this pasta with chorizo. I chose them wisely!

What you’ll need

  • Pasta – I like penne, but any shape is fine
  • Olive oil – for sautéing
  • Chorizo – I use a spicy Spanish chorizo, but there are definitely milder ones out there that you could use
  • Onion and garlic – tasty aromatics
  • Diced/chopped tomatoes – they’re canned at peak ripeness and are convenient
  • Cream – we’re using double cream (heavy cream)
ingredients for chorizo pasta in prep bowls

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

  • I use this handy garlic press to easily mince the garlic without peeling the cloves first.
  • This is the enameled cast iron skillet pictured.
  • Here is my favorite can opener for the tomatoes. It’s held up for years!

How to make chorizo pasta

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

sauteing chorizo and onions in a skillet and making creamy tomato sauce

Boil the pasta until al dente. Meanwhile, add the olive oil and chorizo to a skillet. Sauté until it’s just crispy. Add in the onion, and cook until softened. Stir in the garlic, tomatoes, and cream.

simmering chorizo pasta sauce in a skillet and tossing with penne

Simmer the sauce until it has reduced to your liking. Give it a taste, and season with salt & pepper as needed. Drain the pasta, and toss it with the sauce. Top with parmesan if using.

Substitutions and variations

  • You could sub an entirely different kind of sausage, and it’ll still be yummy. If using Mexican chorizo vs. Spanish, you may need to drain some of the fat.
  • I don’t recommend substituting something lower fat for the cream. There’s a good chance it’ll curdle due to the tomatoes.
  • If you’re not fond of pieces of tomato, simply use passata (tomato sauce) instead.

What to serve with chorizo pasta

  • A dusting of freshly grated parmesan is wonderful on top.
  • I like this one with a light salad. Try my Super Simple Parmesan Arugula Salad or a green salad.
  • It’s perfect along with a slice of fresh baguette or my Garlic Bread as well.

Leftovers and storage

  • Store leftover pasta with chorizo in the fridge for 3-4 days in an airtight container.
  • Reheat slowly over a low heat, adding a splash more cream if needed.
  • You could freeze leftover sauce, but the texture may change a bit. I’d definitely boil up fresh pasta.
close-up of spicy chorizo pasta with a tomato and cream sauce

If you made this simple chorizo pasta, please leave a star rating and review below! You can also tag me on Instagram if you made this or any of my recipes.

This easy chorizo pasta recipe is fast and has a short ingredients list! Perfect for a weeknight dinner.
4.88 from 32 votes

Easy Chorizo Pasta

This chorizo pasta recipe is quick, easy, and has only a handful of ingredients! It's ready in about 30 minutes.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4


  • 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 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.
  • Meanwhile, in a skillet over medium-high heat, add the olive oil and chorizo and fry it until it just starts to get crispy (around 5 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 (about 250g) will work. You can use partially or fully cured chorizo… it’ll all taste good. I used Spanish chorizo for this recipe (not Mexican).


Calories: 451kcal, Carbohydrates: 49g, Protein: 15g, Fat: 22g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 78mg, Sodium: 1072mg, Potassium: 363mg, Fiber: 3g, Sugar: 5g, Vitamin A: 868IU, Vitamin C: 22mg, Calcium: 81mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Hi! I’m Natasha.

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  1. Dave Hilton says:

    5 stars
    Made this tonight, ideal for a midweek meal, had no cream, so added some Greek yoghurt at the end, worked great.
    Thanks for sharing this recipe.

    1. Natasha says:

      You are very welcome, Dave!