This post may contain affiliate links. Please read our disclosure policy.
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.
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)
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.
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.
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.
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.
Easy Chorizo Pasta
Ingredients
- 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
Instructions
- 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.
Notes
- 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).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
Thanks for the recipe I was looking exactly for something easy yet fun to prepare with pasta and chorizo.
Can’t wait to taste!
Hope you like it, Lily! 🙂
I make this all the time and I add sun dried tomatoes. It’s immense 😀
Wonderful!!
Can you use ground chorizo?
Hi! I’m thinking that you’re talking about Mexican chorizo probably. You could, but it may be a bit more greasy (drain some fat as needed).
Can the sauce and chorizo be frozen please?
Hmm… I think that should be fine. I’d make sure to reheat it on a low heat.
This is really delicious! I needed to use some chorizo and was in the mood for pasta so this recipe hit the spot. I used regular milk and it worked out really well!
Thanks a lot, I’ll keep tabs on you!!!
Wonderful!! So glad you found my blog!
Do you have to use cream? If no cream available can you sub almond milk or cream cheese?
Hi! I’d sub cream cheese if you’re ok with the tanginess. I think it could work. Almond milk is thinner than cream and tastes different. If you’re used to cooking with it/subbing it for cream, then you could definitely give it a try… but honestly I wouldn’t recommend it.
I don’t have petite tomatoes or can tomatoes can use tomato sauce and how much
You mean like a can or jar of tomato sauce? I’d prob use like 7 ounces or thereabouts. Depends how much sauce you want, though, so you could definitely use more so you can have some for leftovers.
Really easy and I’m a beginner. Can’t wait to see more of your recipes, thank you!
I am so glad to hear that!! 🙂
Was going to make my usual creamy sun-dried tomato pasta, but acquired some chorizo sausages that have to be used soon, so will be trying to mix these two recipes together. No idea how it will work, but I’m excited to give it a go. I doubt sun-dried tomatoes will ruin it at least. 🙂
I am sure it’ll taste great! Let me know! 🙂
How much pasta did you use for this receipe? I can’t wait to try it!
Hi Brook! I just updated the recipe card since I forgot to add it… as a rule they say 2 oz/person. I don’t always follow that rule, though… just kinda eyeball it. 🙂
What brand of chorizo do you use? The Mexican chorizo in Texas is very greasy.
Hi! I live in Canada, so I am not sure that would help you. I actually just used a local grocery store’s own brand. It’s a Spanish chorizo, so I think that’s definitely less fatty. You could always use the Mexican one and drain the fat prior to adding the onions to the pan… or skip the olive oil.
There’s a HUGE difference between Mexican and Spanish chorizo! Make sure to get the Spanish ☺️ I’m in the States and it’s a bit trickier to find from what I’ve seen but that could just be where I’m located. Both are yummy, but a big difference in texture/consistency.
So right about the differences in chorizos. Im in the states and discovered chorizo in 9oz plastic tubes at my local walmart. Was dumbstruck to find it squeezed out of the tube in a goo. Then as it started warming, massive amounts of bright red grease oozing from everywhere. My instant southern response was milk gravy with the grease. No regrets. Chorizo sausage gravy with petite diced tomatoes and parm
It’s so interesting. I have to say that until I started getting comments like this, I didn’t even know that chorizo in that form existed. Now I specify in the recipes that I’m using Spanish chorizo to hopefully help any confusion!