This hearty, quick, simple chorizo pasta bake recipe is always a hit with the family. It's perfect for a tasty and easy weeknight dinner, bringing everyone together around the table.
The chorizo pasta bake recipe combines hearty and simple ingredients like sausage, pasta, tomatoes, and mozzarella into an incredibly satisfying dish that always hits the spot. Made with everyday ingredients and ready in under one hour, this comforting pasta dish makes cooking easy and enjoyable.
Try more easy pasta dishes: Turkish Pasta Dish, Hot Dog Pasta, Salmon Creme Fraiche Pasta, or Tahini Pasta.
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Recipe ingredients
Pasta: Any short-shaped pasta will do. I used penne this time, but fusilli, farfalle, or whatever you have in your pantry is fine too.
Chorizo: I used Spanish chorizo sausage, which needs to be cooked this time. However, cooked chorizo or another type of sausage (for instance, cabanossi) is perfectly fine; the recipe even works with Frankfurters.
- Try more recipes using sausages: Sausage and Sauerkraut Soup or One Pot Hot Dog Pasta.
Dairy products: Mozzarella cheese, heavy cream, and cream cheese for extra creaminess. Try this Cream Cheese Pasta, too.
Two types of tomatoes: A can of diced tomatoes and about 15 fresh cherry tomatoes.
See the recipe card for complete information on ingredients and quantities.
Substitutions or variations
- Pasta: You can use any short pasta.
- Sausage: You can make the dish with uncooked or cooked chorizo, cabanossi, crumbled Italian sausages or bratwurst, Frankfurters, and so on; most types of sausage will work just fine.
- Cheese: You can replace the mozzarella with cheddar, Gouda, or another type of good-melting cheese, or you can use a mixture of mozzarella and Parmesan cheese.
- Seasoning: Replace Italian herbs with another herb mixture or simply oregano and thyme. To make it spicy, add some red pepper flakes or cayenne pepper (unless the chorizo is very spicy, which it can sometimes be).
How to make chorizo pasta bake?
Cook the pasta and make the sauce while the pasta cooks.
Step #1: Cook little pieces of chorizo in a large frying pan in a little olive oil for about one minute.
Step #2: Add onion and sauté for 3-4 minutes. Add garlic and stir for 1 minute.
Step #3: Pour in the canned tomatoes and seasoning. Simmer the sauce for 5 minutes. Turn off the heat.
Step #4: Add heavy cream and cream cheese and stir well.
Step #5: Add cooked pasta, mozzarella, and cherry tomatoes. Stir to combine. Transfer the mixture to an ovenproof dish.
Step #6: Bake the cheesy pasta for about 25 minutes until golden brown. Let it rest for about 5 minutes before serving, and garnish with fresh basil if you like.
Check out more good pasta bakes: Creamy Gnocchi Bake, Leftover Pasta Bake with Spaghetti, or Old-Fashioned Baked Mac and Cheese.
Tip
Some chorizo types release a lot of fat when cooked, while others don't. If you have too much fat in the pan after briefly cooking the sausage, you can drain it, leaving just a little bit (about 1 tablespoon) to cook the onion and garlic.
How to store and reheat?
Refrigerate chorizo pasta bake leftovers in an airtight container for 3-5 days.
Freeze leftovers for up to 3 months and thaw in the fridge.
You can also freeze the whole dish before baking it. Let the food cool completely, and wrap the casserole dish in cling film and foil. Thaw it in the fridge, then bake it as instructed.
Reheat in the microwave or in the oven at 350°F/ 180°C, covered with foil, for 15-20 minutes or until heated through.
What to serve with it?
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📖 Recipe
Chorizo Pasta Bake
Equipment
- Baking dish
- Large skillet or pan
Ingredients
- 10.5 oz pasta 300 g, Note 1
- 5.5 oz chorizo diced, 150 g, Note 2
- 1 tablespoon olive oil
- 1 onion finely chopped
- 1 garlic clove finely chopped
- 1 can diced tomatoes
- 1 tablespoon Italian herbs
- ½ cup heavy cream 125 ml
- 2 tablespoons cream cheese
- 15 cherry tomatoes halved
- 1 ball mozzarella chopped, 4.5 oz/ 125 g
- fine sea salt and ground black pepper
Instructions
- Cook pasta according to the package instructions. Drain well. While the pasta cooks, prepare the rest of the recipe.10.5 oz pasta / 300 g
- Sauté: Heat the oil in a large pan and cook diced chorizo for about 1 minute. Add the onion and cook for another 2-3 minutes until the onions are softer. Add garlic and stir for about 1 minute.1 tablespoon olive oil + 5.5 oz chorizo / 150 g + 1 onion + 1 garlic clove
- Sauce: Add diced tomatoes, Italian seasoning and some salt and pepper. Stir well and simmer the sauce for about 5 minutes (uncovered). Turn off the heat.1 can diced tomatoes + 1 tablespoon Italian herbs + fine sea salt and ground black pepper
- Add heavy cream and cream cheese and stir well to dissolve the cream cheese. Add pasta, mozzarella, and halved tomatoes. Stir to combine and transfer the mixture to the baking dish.½ cup heavy cream / 125 ml + 2 tablespoons cream cheese + 15 cherry tomatoes + 1 ball mozzarella
- Bake for 25 minutes until golden brown. Let rest for about 5 minutes before serving. Garnish with basil before serving (optional).
Notes
- Pasta: Use short pasta like penne, fusilli, farfalle, etc.
- Chorizo: I had cooking chorizo this time, but the recipe works just as well with cooked chorizo or another type of sausage, like cabanossi.
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