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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.

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

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

Find it online: https://thefamilycooking.com/chorizo-pasta/