Chorizo Pasta Recipe: Spicy, Creamy

Introduction

Chorizo Pasta is the ultimate quick, bold dinner: smoky Spanish chorizo, tender pasta, and a creamy tomato sauce with garlic and peppers that comes together in under 30 minutes. Rich, spicy, and satisfying—this is the pasta that feels like a treat but requires minimal effort. Presented in a white ceramic bowl with a sprinkle of fresh parsley and grated Parmesan, optionally garnished with chili flakes, this Chorizo Pasta offers vibrant red sauce and pure comfort that makes any night feel special.

Ingredients

For the Chorizo Pasta (serves 4–6): • 12 oz short pasta (penne, rigatoni, or fusilli)
• 12–16 oz Spanish chorizo (dry-cured), sliced (or fresh Mexican chorizo, casings removed)
• 2 tbsp olive oil
• 1 large onion, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp red pepper flakes (adjust heat)
• 1 (14.5 oz) can diced tomatoes
• 1 cup chicken broth
• ¾ cup heavy cream
• ½ cup grated Parmesan
• Salt and black pepper to taste
• Fresh parsley for garnish

For Serving: • Extra Parmesan, crusty bread

Step-by-Step Process

1. Cook the pasta
   Bring a large pot of salted water to a boil. Cook pasta 1–2 minutes less than package (al dente—it finishes in the sauce). Reserve 1 cup of pasta water. Drain.
2. Brown the chorizo
   In a large skillet or Dutch oven over medium-high heat, heat 1 tbsp olive oil. Add sliced chorizo; cook 4–6 minutes until crispy and fat is rendered. Remove to plate (leave fat in pan).
3. Sauté vegetables
   Add the remaining 1 tbsp of oil if needed. Add onion and bell pepper; season with salt. Cook 5–7 minutes until softened and lightly charred.
4. Add garlic & spices
   Stir in garlic, smoked paprika, and red pepper flakes; cook 1 minute until fragrant.
5. Build the sauce
   Add diced tomatoes with juice and chicken broth. Scrape up browned bits. Simmer 5–7 minutes until slightly reduced.
6. Finish the sauce
   Reduce the heat to low. Stir in heavy cream and ½ cup Parmesan. Simmer 2–3 minutes until thickened. Return chorizo to the pan.
7. Combine with pasta
   Add cooked pasta to the sauce. Toss over low heat 2 minutes, adding reserved pasta water ¼ cup at a time until saucy.
8. Serve
   Garnish with parsley and extra Parmesan. Serve hot.

Tips for Perfect Chorizo Pasta

• Spanish chorizo (dry-cured) vs Mexican (fresh)—Spanish is traditional for slicing; Mexican crumbles nicely
• Render chorizo fat—flavor base of the sauce
• Reserve pasta water—creates silky emulsion
• Don’t overcook pasta—finishes in sauce
• Use good olive oil—flavor shines
• Double sauce—great with extra bread

Variations and Customization

• Creamy Chorizo Pasta: double cream + add spinach
• Spicy: extra red pepper flakes or fresh chilies
• Shrimp Chorizo: add shrimp last 3 minutes
• Vegetarian: plant-based chorizo + veg broth
• Baked: transfer to dish, top with mozzarella, broil
• Gluten-Free: GF pasta

Storage and Serving Tips

• Tastes better day 2—perfect make-ahead
• Fridge up to 4 days
• Reheat gently on the stove with a splash of broth or cream
• Freezes up to 3 months
• Quick refresh: add fresh parsley
• Serve with garlic bread or salad

Nutritional Information

Based on 6 servings:
• Calories: 580 kcal
• Protein: 28g
• Total Fat: 32g (Saturated 14g)
• Carbohydrates: 48g

FAQ

1. Spanish vs Mexican chorizo?
Spanish = dry-cured, sliceable; Mexican = fresh, crumbly. Both delicious.

2. Too spicy?
Use mild chorizo + less red pepper flakes.

3. No heavy cream?
Half-and-half or cream cheese + extra broth.

4. Make-ahead?
Yes—up to 2 days. Add pasta when reheating.

5. Add more protein?
Chicken, shrimp, or white beans.

Conclusion

This Chorizo Pasta is pure one-pan magic—smoky, spicy, creamy, and so flavorful it makes weeknights feel like a treat. One bowl and suddenly dinner’s exciting, leftovers feel like a gift, and everyone’s asking for pasta night again. Keep chorizo and pasta stocked, and you’re always 30 minutes away from the hearty, comforting pasta that turns ordinary evenings into something quietly spectacular.