This Chorizo Pasta is a rustic yet luxurious one-pan meal perfect for busy weeknights. The chorizo releases its vibrant oils and smoky aroma to create a deeply flavorful sauce base. You’ll love how this simple chorizo pasta yields such a satisfying, comforting result with minimal effort.
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Why You’ll Love This Chorizo Pasta
Bold flavor: Chorizo creates its own rich, smoky sauce as it cooks.
Quick & simple: Ready in under 30 minutes for an easy weeknight dinner.
One-pan wonder: Cooks in a single skillet for minimal cleanup.
Endlessly adaptable: Easily customize with spinach, chickpeas, or roasted peppers.
Ingredients & Tools
- 200 g dried pasta, like rigatoni or fusilli
- 200 g cured, semi-cured, or cooking chorizo, sliced
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 400 g can of chopped tomatoes
- 500 ml chicken or vegetable stock
- 1 tsp smoked paprika
- Handful fresh parsley, chopped
- Salt and black pepper to taste
- Olive oil for frying
Tools: A large, deep skillet or sauté pan with a lid, a wooden spoon, and a sharp knife.
Notes: The quality of your chorizo is key—it’s the star of the show. Don’t drain the flavorful red oil it releases! Shapes like rigatoni work best for trapping the sauce.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 22 g |
| Fat: | 24 g |
| Carbs: | 52 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Choosing Your Chorizo. You’ll typically find two main types: cured (ready-to-eat, firmer) and cooking chorizo (softer, needs cooking). For this recipe, cooking chorizo is ideal as it releases more fat and flavor into the pan, creating a better sauce base. If you only have cured, that’s fine—just slice it thinly.
- Don’t You Dare Drain the Oil! This is the most common mistake. That beautiful red oil that leaches out of the chorizo is liquid gold. It’s packed with smoky paprika flavor and is what we’ll use to sauté our onions and garlic, building layers of flavor right from the start.
- Pasta Shape is Key. While you can use any pasta, short, sturdy shapes with ridges or holes work best. Think rigatoni, penne, or fusilli. Their texture helps the sauce cling to every single piece, ensuring you get a perfect, flavorful bite every time.
- Get Your Mise en Place Ready. This dish comes together quickly, so having your onion chopped, garlic minced, and stock measured out before you start cooking will make the process smooth and stress-free. It’s all about the flow.
How to Make Chorizo Pasta
Step 1: Start by placing your large skillet over medium heat. Add a tiny splash of olive oil only if your chorizo isn’t very fatty. Add the sliced chorizo and cook for 4-5 minutes, stirring occasionally, until it’s beautifully browned and has released its vibrant red oils. You’ll notice the aroma changing—it becomes deeply smoky and incredibly inviting. This is the foundation of your entire dish, so let it get nicely colored.
Step 2: Using a slotted spoon, remove the chorizo from the pan and set it aside on a plate. Leave all that glorious red oil in the pan! This is your cooking fat now, and it’s infused with so much flavor. To this oil, add your finely chopped onion. Cook the onion for about 5-6 minutes, stirring frequently, until it becomes soft and translucent. You want it to sweeten and mellow in the chorizo oil.
Step 3: Now, add the minced garlic and the teaspoon of smoked paprika. Stir constantly for just 30 seconds to one minute. You’ll smell the garlic becoming fragrant—be careful not to let it burn, as burnt garlic can turn bitter. The paprika will “bloom” in the oil, intensifying its color and smoky flavor, which will make your sauce even more incredible.
Step 4: It’s time to bring it all together. Pour in the can of chopped tomatoes and the 500ml of stock. Give everything a really good stir, scraping the bottom of the pan with your wooden spoon to lift up any delicious browned bits stuck there. This is called deglazing, and it adds another layer of deep, savory flavor to your sauce.
Step 5: Now, add your uncooked pasta directly into the skillet. Stir it well to ensure every piece is submerged in the liquid. Bring the mixture to a lively simmer, then immediately reduce the heat to low and cover the pan with a lid. Let it cook for the time indicated on your pasta package, usually around 10-12 minutes. The pasta will cook and absorb all that flavorful liquid as it goes.
Step 6: After about 8 minutes, lift the lid and give the pasta a stir to prevent sticking. Check the liquid level; you’re aiming for a thickened, glossy sauce that coats the pasta. If it looks too dry, add a splash more stock or water. If it’s too watery, let it cook uncovered for the last few minutes to reduce.
Step 7: Once the pasta is al dente and the sauce has thickened to your liking, stir the cooked chorizo back into the pan. Season well with salt and a generous grind of black pepper. Remember, chorizo can be salty, so taste first before adding too much extra salt. The sauce should be rich, cling to the pasta, and have a beautiful deep red color.
Step 8: Take the pan off the heat and stir through the vast majority of your chopped fresh parsley, saving a little for garnish. The fresh, green flavor of the parsley will cut through the richness of the sauce beautifully. Give everything one final, gentle stir to combine, and your Chorizo Pasta is ready to serve immediately.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 3 days.
- Freezer: Freeze in portions for up to 2 months. Thaw overnight in fridge before reheating.
- Reviving: Reheat gently with a splash of water or stock to loosen the sauce.
Serving Suggestions
Complementary Dishes
- A Simple Green Salad with a Sharp Vinaigrette — The crisp, acidic freshness of the salad provides a perfect counterbalance to the rich, smoky, and slightly spicy notes of the pasta, cleansing the palate between bites.
- Sautéed Greens with Garlic and Lemon — Something like kale or Swiss chard, quickly wilted with a hit of garlic and a squeeze of lemon juice, adds a vibrant, healthy side that complements the heartiness of the main dish.
- Crusty, Buttery Garlic Bread — Honestly, is there anything better for mopping up every last bit of that incredible sauce? It’s a non-negotiable for many, adding a wonderful textural contrast.
Drinks
- A Crisp, Cold Lager — The carbonation and clean, refreshing taste of a good lager work wonders to cut through the fat of the chorizo, making each mouthful feel light and balanced.
- A Spanish Garnacha or Rioja — A fruity, medium-bodied red wine with low tannins is a classic pairing with chorizo. Its berry notes harmonize with the smoked paprika beautifully without overpowering the dish.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus zing are fantastic for resetting your taste buds, ensuring you enjoy the full flavor of the pasta from start to finish.
Something Sweet
- Dark Chocolate and Orange Pots — A small, rich dessert made from melted dark chocolate and orange zest. The bitterness of the chocolate and the bright citrus are a sublime follow-up to the smoky spices.
- Vanilla Bean Panna Cotta — Its cool, creamy, and delicate nature is the perfect soothing finish after a robust and flavorful main course. It’s light enough not to leave you feeling overly full.
- Simple Berries with Whipped Cream — Fresh, slightly tart berries with a dollop of lightly sweetened whipped cream offer a simple, refreshing, and elegant end to the meal that feels just right.
Top Mistakes to Avoid
- Draining the Chorizo Oil: This is the cardinal sin of chorizo cooking! That red oil is the flavor base for your entire sauce. If you drain it, you’re pouring all that incredible smoky paprika essence right down the drain. I’ve messed this up before too, and the difference in the final dish is night and day.
- Overcooking the Garlic: Garlic burns in a heartbeat, especially in the flavorful but hot chorizo oil. If you burn it, it turns bitter and can ruin the whole sauce. Add it towards the end of the onion cooking time and stir constantly for just 30-60 seconds until fragrant.
- Not Stirring the Pasta: Because the pasta is cooking in a relatively small amount of liquid, it can have a tendency to stick to the bottom of the pan if left unattended. A quick stir about halfway through the cooking time ensures even cooking and prevents a sticky, burnt mess.
- Using a Pan That’s Too Small: You need a large, deep skillet to comfortably hold the pasta, chorizo, and all the liquid. A pan that’s too small will lead to overcrowding, uneven cooking, and potential boil-overs, creating a stovetop disaster.
Expert Tips
- Tip: Bloom Your Spices. Adding the smoked paprika directly to the hot oil for a brief moment before adding the liquid ingredients deepens its flavor exponentially. This quick step transforms it from simply tasting like paprika to having a complex, roasted, and intensely smoky character.
- Tip: Undercook Your Pasta Slightly. Remember that the pasta will continue to cook a little even after you turn off the heat, especially as it sits in the hot sauce. Taking it off the heat when it’s just a minute away from being perfectly al dente ensures you won’t end up with mushy pasta.
- Tip: Let it Rest. If you can bear to wait, let the finished pasta sit off the heat for 2-3 minutes before serving. This allows the sauce to thicken up just a little bit more and cling to the pasta even better, resulting in a superior texture and distribution of flavor.
- Tip: Finish with Freshness. Never underestimate the power of a fresh herb garnish. The chopped parsley isn’t just for color; its bright, clean flavor cuts through the richness of the dish and adds a final layer of complexity that makes it taste truly restaurant-quality.
FAQs
Can I use a different type of sausage?
Absolutely, you can! If you can’t find chorizo, Italian sausage (removed from its casing) would be a good substitute, though the flavor profile will be different—more fennel and herbs than smoky paprika. You could also use andouille sausage for a different kind of spice. Just be aware that different sausages release different amounts of fat, so you may need to adjust the initial oil you add to the pan accordingly.
My sauce is too watery. How can I fix it?
This can happen if your pan was too crowded or your heat was too low. The easiest fix is to simply continue cooking the pasta uncovered over a medium heat, stirring frequently, until the excess liquid evaporates and the sauce reduces to your desired consistency. The starch from the pasta will naturally help thicken it as it reduces.
Can I make this dish ahead of time?
You can, but with a caveat. Pasta continues to absorb liquid, so if you make it ahead and reheat it, it can become a bit soft and the sauce can thicken too much. If you must, prepare the sauce base (through step 4) ahead of time, then reheat it, add the dry pasta and stock, and finish cooking just before serving. It’s truly best enjoyed fresh.
Is this recipe spicy?
It has a gentle, warming heat, but it’s not overwhelmingly spicy. The level of spice depends entirely on the chorizo you use. Spanish chorizo tends to be smoky, while some Mexican varieties can be quite hot. If you’re sensitive to spice, look for a mild chorizo. If you love heat, seek out a hot variety or add a pinch of chili flakes with the paprika.
Can I add cream to this recipe?
You certainly can for a richer, creamier sauce! Stir in a generous splash of double cream or crème fraîche right at the end, after you’ve returned the chorizo to the pan and taken it off the heat. This will create a lovely, pink, creamy sauce that’s incredibly indulgent. It’s a delicious variation if you’re in the mood for something extra comforting.
Chorizo Pasta
Make this easy Chorizo Pasta in one pan in under 30 minutes! Smoky chorizo creates a rich, flavorful sauce for the ultimate weeknight dinner. Get the recipe now!
Ingredients
For the Ingredients & Tools
-
200 g dried pasta (like rigatoni or fusilli)
-
200 g cured, semi-cured, or cooking chorizo (sliced)
-
1 large onion (finely chopped)
-
3 cloves garlic (minced)
-
400 g can of chopped tomatoes
-
500 ml chicken or vegetable stock
-
1 tsp smoked paprika
-
Handful fresh parsley (chopped)
-
Salt and black pepper (to taste)
-
Olive oil (for frying)
Instructions
-
Start by placing your large skillet over medium heat. Add a tiny splash of olive oil only if your chorizo isn’t very fatty. Add the sliced chorizo and cook for 4-5 minutes, stirring occasionally, until it’s beautifully browned and has released its vibrant red oils.01
-
Using a slotted spoon, remove the chorizo from the pan and set it aside on a plate. Leave all that glorious red oil in the pan! To this oil, add your finely chopped onion. Cook the onion for about 5-6 minutes, stirring frequently, until it becomes soft and translucent.02
-
Now, add the minced garlic and the teaspoon of smoked paprika. Stir constantly for just 30 seconds to one minute. You’ll smell the garlic becoming fragrant—be careful not to let it burn, as burnt garlic can turn bitter.03
-
It’s time to bring it all together. Pour in the can of chopped tomatoes and the 500ml of stock. Give everything a really good stir, scraping the bottom of the pan with your wooden spoon to lift up any delicious browned bits stuck there.04
-
Now, add your uncooked pasta directly into the skillet. Stir it well to ensure every piece is submerged in the liquid. Bring the mixture to a lively simmer, then immediately reduce the heat to low and cover the pan with a lid. Let it cook for the time indicated on your pasta package, usually around 10-12 minutes.05
-
After about 8 minutes, lift the lid and give the pasta a stir to prevent sticking. Check the liquid level; you’re aiming for a thickened, glossy sauce that coats the pasta. If it looks too dry, add a splash more stock or water. If it’s too watery, let it cook uncovered for the last few minutes to reduce.06
-
Once the pasta is al dente and the sauce has thickened to your liking, stir the cooked chorizo back into the pan. Season well with salt and a generous grind of black pepper. Remember, chorizo can be salty, so taste first before adding too much extra salt.07
-
Take the pan off the heat and stir through the vast majority of your chopped fresh parsley, saving a little for garnish. Give everything one final, gentle stir to combine, and your Chorizo Pasta is ready to serve immediately.08
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