This simple tomato chorizo pasta with seared Spanish chorizo sausage is a simple, quick and delicious dinner recipe.
Ingredients needed
- Extra-virgin olive oil.
- Spanish chorizo. Spanish chorizo is a cured, spiced pork sausage and works better in this recipe than Mexican chorizo.
- Red onion.
- Fresh garlic cloves.
- Chilli flakes/red pepper flakes.
- Smoked paprika.
- Crushed tomatoes. Passata, canned chopped tomatoes or tomato puree can also be used.
- Tomato paste.
- Salt and black pepper.
- Pasta. I used fusilli but any pasta shape will work for this recipe. Penne and rigatoni are good options.
- Parmesan cheese, to serve.
- Fresh basil, to serve.
How to make tomato chorizo pasta
- Make the pasta sauce: In a large skillet or pan set over medium-high heat, heat the olive oil. Slice the chorizo and add to the pan, allowing to cook until crisp and golden. Remove from the pan with a slotted spoon and set aside. In the same pan, add the chopped onion and cook for a few minutes until soft and translucent then stir in the garlic, paprika and chilli flakes. Cook for another 30 seconds then pour in the tomatoes. Season to taste and simmer on low heat.
- Cook the pasta: Bring a large pot of water to the boil, season generously with salt. Add the pasta and cook until al dente. Reserve a cup of the pasta cooking water then drain the pasta. Toss the pasta with the sauce and a splash of the cooking water then serve with Parmesan and fresh basil.
Can I make this ahead?
The tomato sauce with spicy chorizo can be made up to 3 days ahead and kept in the fridge in an airtight container. It can also be frozen for up to 3 months. Leftovers can be kept in the fridge for up to 3 days and reheated with a splash of water over medium heat.
What to serve with chorizo pasta
This easy chorizo pasta recipe is delicious served for dinner with garlic bread and a simple green salad.
Pasta recipes
Tomato Chorizo Pasta
Tomato chorizo pasta flavored with fresh garlic and chorizo sausage is a simple, quick and delicious dinner recipe.
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Servings: 4
Calories: 535kcal
Ingredients
- 1 tbsp olive oil
- 200 g (7oz) Spanish chorizo
- 1 red onion finely chopped
- 2 garlic cloves crushed
- 2 tbsp tomato paste
- 1 tsp chilli flakes/red pepper flakes
- 400 g (14oz) crushed tomatoes
- salt and black pepper to taste
- 500 g (1lb) pasta
- Parmesan cheese to serve
- fresh basil to serve
Instructions
- In a large skillet or pan set over medium-high heat, heat the olive oil.
- Slice the chorizo into thin slices and add to the pan, allowing to cook until crisp and golden.
- Remove from the pan with a slotted spoon and set aside.
- In the same pan, add the chopped onion and cook for a few minutes until soft and translucent then stir in the garlic, paprika and chilli flakes.
- Cook for another 30 seconds then add the tomato paste and pour in the tomatoes.
- Season to taste and simmer on low heat.
- Bring a large pot of water to the boil, season generously with salt.
- Add the pasta and cook for 8-10 minutes or until al dente.
- Reserve a cup of the pasta cooking water then drain the pasta.
- Toss the pasta with the sauce and a splash of the cooking water then serve with Parmesan and fresh basil.
Nutrition
Calories: 535kcal | Carbohydrates: 85g | Protein: 18g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 23mg | Sodium: 700mg | Potassium: 420mg | Fiber: 5g | Sugar: 7g | Vitamin A: 472IU | Vitamin C: 13mg | Calcium: 46mg | Iron: 4mg
I added some chilli flakes and the dish was just so tasty and quick
I love this pasta…it’s my favourite; however could you tell me the nutritional facts please?
Made this pasta last night and it was an immediate hit with my husband who is normally suspicious of new dishes. I had mushrooms in the fridge, so added those as well – they blended in well with the other ingredients. Was most delicious and will definitely be a regular in future.
This is one tasty sounding pasta, and it is so nice and easy!
While we love to cook on Sundays for the week we do have those weeks where we don’t cook enought. This dish looks amazing. I wonder how it would be if you used Cotija cheese?
I’m not sure what Cotija cheese is (not familiar with it here in South Africa), but I’m pretty sure any cheese would be great on this!