Easy Chorizo Pasta
A quick and satisfying meal featuring smoky chorizo and a creamy tomato sauce, perfect for busy weeknights.
Ingredients
Pasta and Base Ingredients
- 200 g pasta (spaghetti or penne)
- 150 g chorizo, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 400 g canned diced tomatoes
- ½ cup heavy cream For a lighter version, substitute with Greek yogurt or plant-based alternative.
- to taste Salt and pepper
- as needed Olive oil For cooking.
- as needed Fresh parsley, chopped (for garnish)
- to taste Grated Parmesan cheese (optional)
Instructions
Cooking the Pasta
- Cook the pasta according to package instructions; drain and set aside.
Making the Sauce
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Add the minced garlic and sliced chorizo; cook until the chorizo is browned.
- Stir in the diced tomatoes and bring to a simmer.
- Add the heavy cream, salt, and pepper; mix well.
Combining Pasta and Sauce
- Combine the cooked pasta with the sauce and stir until coated.
Serving
- Serve hot, garnished with fresh parsley and grated Parmesan cheese if desired.
Notes
For extra spice, choose a spicy chorizo or add red pepper flakes. Leftover chorizo pasta can be stored in an airtight container in the refrigerator for up to three days. Reheat in the microwave or on the stove with a splash of water or cream to keep it moist. This dish pairs well with a side salad or garlic bread.