If you need another 30 minute pasta dish to add to your weekly meal planner, then try this deliciously creamy Chorizo Pasta. With a velvety tomato sauce, chunks of spiced chorizo and fresh spinach, this is a pasta dish which works equally well as a quick midweek meal or fancier date night dish.
Easy Chorizo Pasta
With a few simple ingredients you can make this comforting and flavourful chorizo pasta. Apart from the pasta, everything cooks in one pan with no fuss. You can add extra veggies if you wish, or serve with side salad (or bread for mopping up any extra sauce.)
This recipe makes four adult servings – perfect to feed the family or save some leftovers for the next day. Creamy Chorizo Pasta is kid friendly too – my toddler loved it! Use a mild chorizo if you want to avoid too much spice.
Ingredients and Substitutions
Chorizo – the Spanish style cured chorizo sausage. Choose a mild or spicy sausage depending on your preference.
Pasta – I love rigatoni for this dish but most shapes will work so use your favourite.
Chopped Tomato – One 400g tin (14.5oz can). Make sure to ‘swill’ or rinse the tin to get all the bits out.
Garlic, Onion, Tomato Puree (paste), dried basil and oregano – to flavour the sauce. I have listed fresh diced garlic in the recipe but you can swap in granules or paste for ease. If you hate chopping onions then I really recommend this box chopper – they make it so much quicker.
Double Cream/Heavy Cream – Double cream gives the best results for a velvety smooth sauce, however you can lighten it up by using single cream or Half and Half, or swap some/all of the cream for whole milk.
Spinach – an easy and tasty way to add some extra nutrients. You can use kale or Swiss chard instead.
Parmesan Cheese – a little bit of grated cheese added right at the end really enhances the overall flavour of the sauce. It’s optional but recommended! Keep some extra for sprinkling on top to serve.
Serving Suggestions and Variations
A crisp green side salad is the perfect partner to a creamy pasta sauce like this. Serve some bread or garlic bread on the side for mopping up the sauce.
You can swap the chorizo for fresh chorizo or Italian sausage – make sure to brown the meat first.
Add some additional vegetables – some diced red pepper, mushrooms or carrots can be added with the onion. Or add some peas or broccoli to cook with the pasta. My husband loves to stir through some sweetcorn right before serving.
Storing
Creamy Chorizo Pasta is best served freshly cooked, but leftovers will keep in the fridge for 3 days.
Reheat over a low heat and add a splash of water or milk to loosen the sauce.
Freezing is not recommend as it alters the consistency of the pasta and the sauce.
More 30 Minute Pasta Recipes:
- One Pot Sausage Pepper Pasta
- Vodka Pasta with Chicken
- Creamy Bacon and Mushroom Pasta
- Baked Boursin and Tomato Pasta
I hope you like this recipe as much as I do!
Don’t forget to rate the recipe and leave a comment if you make it.
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Creamy Chorizo Pasta
Equipment
- Pasta Pot
Ingredients
- 300 grams pasta
- 150 grams chorizo - sliced
- 1 400g can chopped tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tbsp tomato puree - (tomato paste)
- 1 onion - diced
- 2 garlic cloves - diced
- 150 ml double cream - (heavy cream)
- 150 grams spinach
- 75 grams Parmesan
Instructions
- Heat the oil in a large pot, add the onion and chorizo and cook for 5 minutes, stirring often, until the onion starts to soften. Stir in the garlic, tomato puree and herbs.
- Stir in the tinned tomato then fill the can ⅓ with water, swill and add to the pot. Allow to come to a gentle boil then turn the heat down and simmer for 10 minutes.
- At this point you can put the pasta on to cook until al dente before draining. Make sure to reserve a cup of the cooking water. (Or you can use a skimmer to scoop the pasta straight into the sauce.)
- Add the pasta, chorizo, spinach and cream plus a couple tablespoons of pasta water into the tomato sauce base and stir well.
- Allow to simmer for 2-3 minutes until the spinach is wilted then stir in the parmesan plus more pasta water if needed – the sauce should be thick and glossy.
- Stir in a crack of black pepper and a pinch of salt if needed and garnish with more parmesan to serve.
Nutrition
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