This easy, creamy chorizo pasta blends comforting flavors with quick, simple preparation. A silky tomato-cream (pink) sauce, crispy chorizo and sweet cherry tomatoes are cooked in one pan, then tossed with your favorite pasta for a satisfying meal ready in about 30 minutes.
Simple, creamy, comforting
This 30-minute chorizo pasta is a go-to dinner when you want something flavorful and fast. With good-quality chorizo, pasta, cherry tomatoes, passata and a splash of cream you can have a rich-tasting dish without heavy effort.
The sauce feels indulgent but uses only a small amount of cream, keeping the balance between tangy tomato and creamy cheese. It’s a great base for additions too — peppers, spinach, mushrooms or leftover roast chicken all work well.
📌 Recipe snapshot
- Prep: 10 minutes
- Cook time: 20 minutes
- Serves: 4
- Key ingredients: pasta, Spanish-style chorizo, butter, garlic, onion, cherry tomatoes, passata, cream, basil, parmesan
- Why you’ll love this: quick & easy, family-friendly, comforting, adaptable, creamy without being overly rich
A lovely option for a simple weekend dinner or a busy weeknight. Add a side salad or garlic bread if you like.
About the ingredients
Full ingredient amounts are listed in the recipe card below. Here’s a quick overview of what matters.
- Chorizo: Spanish chorizo gives the sauce a smoky, savory depth. Choose a quality cured Spanish chorizo and chop it into small pieces. If using Mexican chorizo (raw), crumble and cook it thoroughly in the pan.
- Butter: A tablespoon or two to gently cook the onion and garlic adds richness and flavor.
- Onion & garlic: Finely chopped so they soften quickly and release flavor into the sauce.
- Cherry tomatoes: Add sweetness and texture; use ripe tomatoes or substitute a can if preferred.
- Passata: Strained uncooked tomatoes create a smooth base. Avoid confusing passata with concentrated tomato paste.
- Sugar: A teaspoon balances tomato acidity; honey or maple syrup can substitute.
- Pasta: Wide, flat noodles like tagliatelle, fettuccine or pappardelle work beautifully, but penne, rigatoni, linguine or spaghetti are fine too.
- Cream: Half a cup of heavy cream (or double cream in the UK) is enough for a silky pink sauce; creme fraiche or a little cream cheese can be used if needed.
- Basil: Fresh basil is preferred, but dried herbs or parsley are acceptable alternatives.
- Parmesan: Good-quality grated parmesan finishes the dish with a savory kick.
How to make chorizo pasta
Follow the step-by-step guide below for a reliable result. The full recipe card with quantities appears after these steps.
It’s an easy one-pan sauce that comes together quickly.
Step 1: Cook the chopped chorizo in a large pan with a small drizzle of oil over medium-high heat for a couple of minutes until it starts to brown. Remove the chorizo to a bowl with a slotted spoon, leaving the flavored oil in the pan.
Step 2: Add a tablespoon or two of butter to the pan, then add the chopped onion, crushed garlic and cherry tomatoes. Cook until the onions soften and the tomatoes break down, about 10 minutes — mash the tomatoes slightly to help form the sauce.
Step 3: While the sauce simmers, cook the pasta until al dente according to package directions.
Step 4: Stir in passata, cream, sugar, salt and pepper, then return the cooked chorizo to the pan. Let the sauce bubble gently for a few minutes so it reduces and thickens slightly.
Step 5: Stir through most of the grated parmesan and chopped basil, reserving a little for serving.
Step 6: Add the drained pasta to the pan, toss to combine and loosen with a splash of reserved pasta cooking water if the sauce needs it.
Serve immediately with extra grated parmesan and fresh basil on top.
Helen’s top tips
- Adjust cream, tomato and parmesan to taste — add more cream for a silkier sauce or extra parmesan for cheesier results.
- A splash of pasta cooking water helps the sauce cling to the noodles and creates a smoother texture.
- Try the sauce over baked potatoes or chicken, or simmer eggs into the sauce for a brunch-style dish served with crusty bread.
How to serve it
This dish is satisfying on its own, but here are a few simple serving ideas:
- Keep it classic with garlic bread and a green salad, or offer a Greek-style salad for a slightly more substantial side.
- Serve bowls of pasta with extra parmesan and basil or chopped parsley sprinkled on top.
- If you want a drink pairing, a medium-bodied red complements chorizo nicely.
Variations
The recipe adapts well to what you have on hand. A few ideas:
- Chicken: Stir in leftover chopped roast chicken for extra protein.
- Prawns: Add prawns with the chorizo for a surf-and-turf twist.
- Bacon or ham: Swap chorizo for bacon or chunky ham if preferred.
- Vegetables: Stir in spinach just before finishing, sauté mushrooms with the onions, or add diced peppers with the onions.
- Bake it: Mix with pasta, top with mozzarella and bake for a baked pasta version.
Recipe FAQs
Blend canned tomatoes in a food processor to make a passata-like texture, or use a smooth pasta sauce. Avoid using concentrated tomato paste as a direct substitute.
Creme fraiche or cream cheese can work in place of cream. Avoid very low-fat milks since the acidity of tomatoes can cause curdling.
Yes. Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave, adding a little water or cream to loosen the sauce. If possible, store pasta and sauce separately.
More easy pasta recipes
- Try classic carbonara, pasta alla Norma (eggplant and tomato) or a simple marinara tossed with your favorite pasta.
- For creamy alternatives, try chicken and mushroom pappardelle or a one-pot creamy chicken pasta.
Chorizo Pasta (So Creamy & Easy!)
Equipment
- Large frying pan or cast iron skillet
- Pot for boiling pasta
- Slotted spoon and tongs
Ingredients
- 10 oz tagliatelle (or your favorite pasta)
- 5 oz Spanish chorizo, chopped
- 2 tbsp butter
- 4 cloves garlic, crushed
- ½ onion, finely chopped
- 2 cups cherry tomatoes (or a can of cherry tomatoes)
- 1 cup passata
- 1 tsp sugar
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup cream (adjust to taste)
- ½ cup fresh basil (or 2 tsp dried)
- ½ cup grated parmesan, plus extra for serving
Instructions
- Cook the pasta until al dente according to package instructions. Reserve a little cooking water before draining.
- In a large frying pan over medium-high heat, cook the chorizo in a small drizzle of oil until it starts to brown. Remove with a slotted spoon and set aside.
- Reduce heat, melt the butter, then add the chopped onion, garlic and cherry tomatoes. Cook until the onions soften and the tomatoes begin to break down, about 10 minutes, mashing the tomatoes to help form a sauce.
- Add the passata, cream, sugar, salt and pepper to the pan, then return the chorizo. Let the sauce simmer for a few minutes until it thickens slightly.
- Stir through most of the parmesan and basil, reserving some to garnish.
- Toss the drained pasta into the sauce, adding a splash of reserved pasta water if needed to loosen. Serve immediately with extra parmesan and basil.
Notes
Pasta: Wide or tubular shapes work best to hold the sauce, but use what you have.
Cream: Use heavier creams to avoid splitting; adjust quantity for a paler pink or deeper orange sauce.
Chorizo: Spanish cured chorizo is recommended for flavor; Mexican raw chorizo must be cooked thoroughly.
Storage: Refrigerate leftovers up to 3 days. Reheat gently, adding water or cream to restore sauce consistency. If possible, store pasta and sauce separately.
Nutrition (per serving, approximate)
Calories: 582 kcal; Carbohydrates: 64 g; Protein: 21 g; Fat: 28 g; Saturated fat: 16 g; Sodium: 1107 mg; Fiber: 4 g.