Chorizo pasta
Let the deep, smoky aroma of sizzling chorizo set the stage for a bowl of comforting chorizo pasta. Red pepper, ripe tomatoes, and a swirl of crème fraiche create a velvety sauce that coats every strand. Twirl your fork through the bold, savoury flavours, and enjoy the irresistible melt of cheese in every bite. Whether it is a cosy family dinner or a table full of hungry guests, this recipe always delivers.
Ingredients
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Raw chorizo or chorizo mince
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400 g |
|---|---|
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Shallot
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1 |
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Garlic cloves
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2 |
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Red pepper
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1 |
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Tomatoes
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2 |
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Butter and rapeseed oil
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2 tbsp |
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Tomato purée
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1 tbsp |
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Creme fraiche
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200 ml |
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Sugar
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1 tbsp |
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Salt
|
|
|
Black pepper
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|
|
Chilli flakes (optional)
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1 tsp |
For serving
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Pasta, preferably whole grain
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300 g |
|---|---|
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Fresh basil
|
30 g |
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Matured cheddar cheese
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100 g |
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Choose between mild and spicy chorizo
Choose chorizo based on the level of heat you want. If you prefer a milder taste, go for a mild chorizo. However, if you are after a bit of kick, choose a spicy variety. Spanish chorizo, whether it is partially or fully cured, offers a deep, smoky taste. In contrast, fresh chorizo provides a stronger flavour compared to its pre-cooked counterpart, perfect if you are looking for a deeper, more pronounced flavour.
Try different pasta types
Pappardelle is ideal for this recipe, with its wide, flat ribbons holding onto the rich sauce. Rigatoni catches the sauce in its ridges, creating a more textured bite, while spaghetti offers a smoother, more traditional pairing. For a baked version, use gnocchi, allowing it to absorb the sauce and blend with melted cheese. So take your pick!
Adjust the sauce consistency
To get the sauce consistency just right, so it beautifully coats all the other ingredients, keep an eye on it as you cook. If it is too thick, a splash of the pasta cooking water can help thin it out a bit without diluting the flavours. However, if it is too runny, let it simmer a bit longer. This will not only thicken it up but also give the flavours more time to develop and deepen.
FAQ: Questions about chorizo pasta
Not familiar with chorizo or have more questions about this recipe? No worries. We have gathered the answers to the most common questions right here.
What is chorizo?
Chorizo is a pork sausage originating from Spain and Portugal, known for its deep, smoky flavour from smoked paprika and garlic. There are two main types: fresh chorizo, which needs to be cooked before eating, and cured chorizo, which is air-dried, ready to eat, and often sliced for tapas or sandwiches. Fresh chorizo releases rich, spiced fat when cooked, making it an excellent choice for stews, soups, and pasta.
Can I prepare chorizo pasta in advance?
Yes, you can prepare chorizo pasta in advance, but it is best to cook the pasta fresh, as it tends to absorb liquid and soften when stored. However, if you need to store it, keep the pasta and sauce separately for the best texture. Let the pasta cool completely, toss it with a bit of oil to prevent sticking, and store it in an airtight container in the fridge for up to 2 days. The sauce can be stored separately in another airtight container for up to 3 days.
How should I store leftovers of chorizo pasta?
Store leftover chorizo pasta in an airtight container in the fridge for up to 2 days. Since pasta continues to absorb liquid, the sauce may thicken over time. When reheating, use a saucepan over low heat, stirring occasionally. If you use a microwave, heat in 30-second intervals, stirring between each round to ensure that everything heats evenly. Avoid overheating, as this can cause the sauce to separate or become oily.
Can I freeze chorizo pasta?
Yes, but freezing the entire dish is not recommended, as pasta absorbs liquid when frozen and becomes mushy when thawed. However, if you need to freeze it, it is best to freeze the sauce separately and cook fresh pasta when serving. Let the sauce cool completely, then transfer it to an airtight container and freeze for up to 3 months.
Nutritional values
Nutritional value, per
3526 Kcal
| Fibre | 15.7 gram fibers |
| Protein | 129.4 gram |
| Carbohydrates | 269 gram |
| Fat | 215.7 gram |
Creamy chorizo pasta
This creamy pasta with chorizo is made for good company when you are gathered around the table with family or sharing a meal with friends on a lazy afternoon. The smoky, savoury sauce clings to the pasta, creating a meal that feels just as right for a cosy evening indoors as it does for a sun-soaked lunch outside. Simple to make and full of taste, it turns any gathering into a great experience.
Spicy chorizo in a rich sauce
When chorizo hits the pan, it sizzles, releasing its smoky, spicy oils – this is where the magic starts. Sweet shallots soften into it, garlic brings a little punch, and tomato purée adds just the right amount of tangy kick.
As it all simmers, the mixture thickens into a rich, flavour-packed sauce. Then, a swirl of crème fraîche steps in, soothing the spices and lending a creamy texture that beautifully complements without overshadowing the chorizo’s robust charm.
With fresh tomatoes and red pepper
As soon as the tomatoes are added to the pan, they start to break down, releasing their juices and adding a subtle acidity to the sauce. The red pepper softens, bringing a delicate sweetness that evens out the smoky chorizo. Together, they soak up all the bold flavours and keep the sauce rich but not too heavy, letting every ingredient stand out.
Easy pasta dish for busy weeknights
Short on time but craving something homemade? Our easy chorizo pasta comes together in just 30 minutes, making it perfect for a quick and satisfying weeknight meal. With easy steps, this recipe is a great choice for cooks of any skill level. If you want to turn dinner into a family activity, let the kids join in. It is a delicious meal and time spent together, all in one.
Looking for more quick and tasty meals? Try our Spanish gambas al ajillo, creamy saffron chicken, or savoury waffles. All are great options when you need a delicious meal that is quickly prepared.
Get creative with the ingredients
This chorizo pasta recipe is easy to tweak, so you can switch things up depending on what you have in the fridge. Want to add more vegetables? Try savoy cabbage for a slightly bitter edge or curly kale for a more robust, earthy taste. Spring greens bring a milder, slightly peppery note, while spinach softens into the sauce, adding a fresh, delicate aroma. Grilled courgettes or aubergines add a soft, almost buttery texture that blends seamlessly into the sauce without overpowering the other ingredients.
For some crunch, sprinkle over toasted almonds or crushed hazelnuts just before serving. Their nutty flavour pairs well with the chorizo, adding a satisfying bite to contrast the creamy sauce.
