Spanish chorizo pasta is quick and easy to make. It uses only a few ingredients and gets most of its flavor from the addition of smokey Spanish chorizo.
I love super simple pasta recipes that come together quickly, especially on busy weeknights. My family only has a few hours after work and daycare pickup before bedtime for my 2 year old son. I have a rotation of easy recipes that take less than 30 minutes to make and satisfy the entire family.
Spanish chorizo pasta comes together in less than 30 minutes. You can add veggies like chopped bell peppers or spinach for more nutrition or serve with a simple side dish like grilled radicchio.
For more easy pasta recipes, try my pasta with peas and mint, street corn pasta salad, or creamy corn pasta.
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Ingredients for Spanish chorizo pasta
With just 8 ingredients (plus a few optional ones), this weeknight chorizo pasta is a simple but flavorful pasta is quick and easy to make.
- Penne pasta
- Spanish chorizo
- Onion
- Tomato sauce
- Garlic
- Olive oil
- Sugar
- Salt
- Oregano
- Parsley
- Parmesan or manchego cheese (optional)
See recipe card for quantities.
How to make Spanish chorizo pasta
This simple but flavorful pasta comes together in just a few steps.
- Pre-heat 1 tablespoon of olive oil a large pan on medium heat. Add onion to the pan sauté until soft and translucent, about 2 minutes. Add the garlic and cook for 1 minute. Add chorizo and sauté for about 2 minutes until slightly browned.
- Add the tomato sauce, oregano, 1 sugar and pepper. Cook for about 10 minutes, stirring occasionally.
- Add the cooked pasta to the pan and cook for another 2 minutes.
- Before serving, taste pasta and add salt as needed. Serve with fresh parsley and cheese if desired.
Variations
A few simple changes can be made to suit your taste.
- Mexican Chorizo – substitute Mexican chorizo for a spicer dish.
- Spicy – add a tablespoon of chili pepper flakes while cooking to add some heat into the dish
- Vegetables – for more nutrition, add some diced bell peppers or chopped spinach when cooking.
- Vegan – make it vegan by using a vegan chorizo.
Equipment
Aside from a cutting board and knife, you’ll also need a large pot to cook the pasta and a large skillet to make the sauce.
Storage
Store leftover Spanish chorizo pasta in the fridge in an airtight container for 2-3 days.
FAQ
Spanish chorizo is a cured meat made with smoky paprika. Because it’s cured, it doesn’t need to be cooked before eating. Mexican chorizo is raw and fresh, which means it needs to be cooked before eating. It also tends to be a bit spicer than Spanish chorizo.
Yes! Mexican chorizo is easier to find where I live so we often swap it in. Just remember to make sure it’s cooked thoroughly before serving.
Sugar balances out the acidity of the tomato and the spicy and smokey flavor of the chorizo. If you aren’t sure, wait until close to the end of cooking time to add, taste first and see if you need it.
Yes! Red pepper works well in this dish. Thinly slice a red bell pepper and add after the onion, cooking until soft.
Yes! Any short pasta will work in this recipe. Try ziti, rigatoni, fusilli, or my favorite one, cavatappi.
More pasta!
Looking for other recipes like this? Try these:
Spanish chorizo pasta
Ingredients
½ pound penne or your favorite short pasta
5-6oz Spanish chorizo, without skin and chopped
½ cup onion, chopped
1 garlic clove, minced
2.5 cups tomato sauce
1 tbsp Olive oil
1 teaspoon granulated white sugar
1 teaspoon black pepper
Salt to taste
1 tablespoon ground oregano
Fresh parsley for serving
2-4 tablespoons freshly grated parmesan or manchego cheese (if desired)
Instructions
- Cook the pasta according to package instructions. Reserve 1 cup of pasta water then drain and set aside.
- Pre-heat 1 tablespoon of olive oil a large pan on medium heat. Add onion to pan and sauté onion until soft and translucent, about 2-4 minutes. Add the garlic and cook for 1 minute.
- Add chorizo and sauté for about 2 minutes until slightly browned, string at least once.
- Add the tomato sauce, 1 teaspoon of oregano, 1 teaspoon sugar and 1 teaspoon of black pepper to the pan. Cook for about 10 minutes, stirring occasionally.
- Add the cooked pasta to the pan and cook for another 2 minutes. If desired, add add a small amount of reserved pasta water to thin out the sauce. Continue to add more water until desired consistency is reached. The sauce should be thick enough to coat the pasta well.
- Before serving, taste pasta and add salt as needed. Serve with fresh parsley and grated parmesan cheese.
I could not find Spanish chorizo so I used Mexican and it was delicious!