Easy Chorizo Pasta

chorizo pasta sprinkled with parmesan and garnished with parsley.

Make this easy chorizo pasta with tomato sauce, garlic, and a little chili. This is a simple stovetop dinner with a short ingredient list and plenty of flavor.

Course Main Course, Pasta Recipes

Cuisine American

Prep Time 10

Cook Time 20

Servings servings

Calories 590kcal

Author Adina Beck

Equipment

Large pot for cooking the pasta
Large skillet

Ingredients

1 lb pasta Note 1
3.5 oz Spanish chorizo about 2 small links, peeled and cut into half-moons
1 medium onion finely chopped
2 large garlic cloves finely minced
1 tablespoon butter
2 cups passata strained tomatoes, Note 2
½ teaspoon red pepper flakes or to taste, Note 3
½ teaspoon fine sea salt plus more for the pasta water
¼ teaspoon ground black pepper
1 small bunch parsley finely chopped
2-3 tablespoons freshly grated Parmesan to serve, Note 4

US - EU

Instructions

Cook the pasta: Bring a large pot of water to a boil. Meanwhile, start making the sauce. Once the water boils, salt it generously and add the pasta. Cook for 3 minutes less than the package instructions indicate. Save some pasta water before draining. I scoop out a mugful. Start by adding about ⅓ cup to the sauce, then add a little more if needed.
1 lb pasta
Prepare the ingredients: While the water heats, peel the chorizo and cut it into half-moons. Finely chop the onion and mince the garlic.
3.5 oz Spanish chorizo + 1 medium onion + 2 large garlic cloves
Sauté: Melt the butter in a large skillet over medium heat. Add the chorizo and onion and cook for about 4 minutes, stirring occasionally. Add the garlic and red pepper flakes and cook, stirring, for 1 minute.
1 tablespoon butter + chorizo + onion; garlic + ½ teaspoon red pepper flakes
Simmer the sauce: Add the passata, salt, and black pepper. Stir well and simmer gently until the pasta is ready to add.
2 cups passata + ½ teaspoon fine sea salt + ¼ teaspoon ground black pepper
Finish cooking the pasta: Add the drained pasta and reserved cooking water to the skillet. Stir well and cook for about 3 minutes, stirring frequently, until the pasta is cooked to your liking.
Finish and serve: Stir in the parsley and adjust the seasoning with salt and pepper. Remove from the heat. Stir in half the Parmesan and sprinkle the rest over each serving, or serve with all the Parmesan sprinkled on top.
1 small bunch parsley + 2-3 tablespoons freshly grated Parmesan

Notes

Pasta: I used fusilli, but any short pasta shape works well.
Tomatoes: Use plain passata (strained tomatoes), sold in cartons or bottles. Choose smooth, strained tomatoes rather than tomato paste or a ready-made pasta sauce.
Heat: If the chorizo is very hot, adjust the amount of red pepper flakes you use, or leave them out completely.
Parmesan: I always use freshly grated Parmesan from a wedge.

Nutrition