Chorizo Pasta

Why You’ll Love This Recipe

This recipe is fast, satisfying, and full of robust flavor. The chorizo adds a smoky, slightly spicy richness that transforms simple ingredients into something special. It’s easy to customize with vegetables or cream for a milder finish. With minimal prep and simple steps, it’s a dependable meal that feels both hearty and impressive.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 ounces penne or rigatoni
8 ounces chorizo, sliced or crumbled
1 tablespoon olive oil (if needed)
1 small onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon smoked paprika
1/4 teaspoon red pepper flakes (optional)
1 cup crushed tomatoes or marinara sauce
1/2 cup heavy cream (optional for creamy version)
1/4 cup chicken broth or pasta water
Salt, to taste
Black pepper, to taste
1/4 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped

Directions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain.
2. In a large skillet over medium heat, add the chorizo. Cook for 4–5 minutes until browned and slightly crisp, allowing it to release its flavorful oils. If needed, add a small amount of olive oil.
3. Add the chopped onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
4. Sprinkle in the smoked paprika and red pepper flakes if using. Stir to coat the ingredients evenly.
5. Pour in the crushed tomatoes and chicken broth or a splash of reserved pasta water. Let the sauce simmer for 8–10 minutes until slightly thickened.
6. For a creamy version, stir in the heavy cream and simmer gently for 2–3 minutes.
7. Add the drained pasta to the skillet and toss to coat thoroughly. If the sauce is too thick, add a little more reserved pasta water.
8. Stir in grated Parmesan cheese and adjust seasoning with salt and black pepper as needed.
9. Garnish with fresh parsley and serve immediately.

Servings and timing

Servings: 4 servings

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Add baby spinach or kale for extra greens.

Stir in roasted red peppers for sweetness.

Use cherry tomatoes instead of canned for a fresher flavor.

Top with shredded mozzarella and broil briefly for a baked version.

Add a squeeze of lemon juice to brighten the flavors.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stovetop with a splash of water or broth to loosen the sauce.

Microwave in 30-second intervals, stirring between each, until heated through.

Freezing is possible, though cream-based versions may slightly change texture after thawing.

FAQs

What type of chorizo should I use?

Use Spanish-style cured chorizo for a smoky flavor or fresh chorizo for a softer texture.

Is this dish very spicy?

It has a mild to moderate heat depending on the chorizo used. You can adjust the spice level to taste.

Can I make this dairy-free?

Yes, omit the cream and Parmesan or use dairy-free alternatives.

What pasta works best?

Penne, rigatoni, or fusilli work well because they hold the sauce nicely.

Can I add vegetables?

Yes, zucchini, mushrooms, spinach, or bell peppers are excellent additions.

How do I thicken the sauce?

Let it simmer longer or add a small amount of grated Parmesan.

Can I make this ahead of time?

It’s best served fresh, but it reheats well for leftovers.

Can I use gluten-free pasta?

Yes, simply substitute your preferred gluten-free pasta.

Why is my sauce too oily?

Chorizo releases oil as it cooks. You can drain a little excess oil before adding other ingredients.

What can I serve with Chorizo Pasta?

A simple green salad or crusty bread pairs beautifully with this dish.

Conclusion

Chorizo Pasta is a quick, flavorful meal that brings smoky, spicy richness to the dinner table with minimal effort. Whether you keep it simple or add cream and vegetables for extra depth, this dish is satisfying and versatile. Perfect for busy evenings or casual gatherings, it’s a recipe that delivers bold flavor every time.

Chorizo Pasta

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Chorizo Pasta is a bold and comforting dish featuring smoky, spiced chorizo tossed with tender pasta in a rich tomato sauce, with an optional creamy finish. Quick to prepare and packed with deep, savory flavor, it’s perfect for busy weeknights.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: Spanish-Italian Fusion
• Diet: Low Salt

Ingredients

• 12 ounces penne or rigatoni
• 8 ounces chorizo, sliced or crumbled
• 1 tablespoon olive oil (if needed)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes (optional)
• 1 cup crushed tomatoes or marinara sauce
• 1/2 cup heavy cream (optional)
• 1/4 cup chicken broth or reserved pasta water
• Salt, to taste
• Black pepper, to taste
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped

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Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain.
2. In a large skillet over medium heat, cook the chorizo for 4–5 minutes until browned and slightly crisp, allowing it to release its oils. Add olive oil only if needed.
3. Add the chopped onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
4. Sprinkle in the smoked paprika and red pepper flakes (if using). Stir well to combine.
5. Pour in the crushed tomatoes and chicken broth or a splash of reserved pasta water. Simmer for 8–10 minutes until slightly thickened.
6. If making the creamy version, stir in the heavy cream and simmer gently for 2–3 minutes.
7. Add the drained pasta to the skillet and toss to coat evenly. Add more reserved pasta water if needed to loosen the sauce.
8. Stir in the grated Parmesan cheese and adjust seasoning with salt and black pepper to taste.
9. Garnish with fresh parsley and serve immediately.

Notes

• Add baby spinach, kale, zucchini, mushrooms, or bell peppers for extra vegetables.
• Use Spanish cured chorizo for smoky flavor or fresh chorizo for softer texture.
• For a baked version, top with shredded mozzarella and broil briefly.
• A squeeze of lemon juice can brighten the flavors.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently with a splash of water or broth to loosen the sauce.

Nutrition

• Serving Size: 1 serving
• Calories: 620 kcal
• Sugar: 6 g
• Sodium: 780 mg
• Fat: 32 g
• Saturated Fat: 13 g
• Unsaturated Fat: 17 g
• Trans Fat: 0.5 g
• Carbohydrates: 58 g
• Fiber: 4 g
• Protein: 24 g
• Cholesterol: 85 mg