Chorizo Pasta

A quick and delicious Chorizo Pasta that brings the flavors of spices and rich sauce to your dinner table in just 30 minutes, perfect for busy weeknights.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mediterranean, Spanish

Calories: 650

Ingredients Method Notes

Ingredients

Main Ingredients

220 g Chorizo Adds a spicy, savory kick; turkey or chicken chorizo can be used for a leaner option.
1 large onion Provides sweetness and depth; shallots can be a great alternative.
3 cloves garlic Imparts aromatic flavor; pre-minced garlic can save time.
250 g dry pasta Any type works, but penne or fusilli hold sauce beautifully.
400 g chopped tomatoes A rich base; fresh tomatoes can also work.
1 tsp sweet smoked paprika Adds warmth; regular paprika or chili powder can substitute.
1 tsp oregano Enhances the flavor profile; Italian seasoning can be a replacement.
to taste salt and freshly ground black pepper Always season as you go to build flavor.
2 tbsp tomato puree Concentrates the sauce's richness; can be omitted for a lighter version.
250 g broccoli florets Nutritional powerhouse; spinach or bell peppers can be alternatives.
250 g cherry tomatoes Brings sweetness; regular tomatoes cut into wedges provide a similar flavor.
750 ml vegetable stock Integrates all flavors; chicken stock enhances the taste further.
50 g grated Parmesan cheese Offers a rich finish; nutritional yeast can work for a vegan option.
10 g fresh basil Adds a fresh note; arugula or parsley can also be used.
Olive oil For sautéing; any neutral cooking oil can suffice.

Method

Cooking

Heat the olive oil in a large saucepan or frying pan over medium heat.
Add the chorizo and fry until it starts to release its oils and turn brown, about 5 minutes.
Incorporate the onions and garlic, frying gently until softened for about 4-5 minutes.
Add the dry pasta, chopped tomatoes, paprika, oregano, salt, pepper, tomato puree, broccoli, cherry tomatoes, and about 500ml of stock. Stir well, cover, and cook for about 15 minutes until the pasta is cooked through and most of the liquid has been absorbed.
Finally, stir in the Parmesan cheese, garnish with basil if desired, and serve immediately.

Notes

Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze Chorizo Pasta for up to 3 months in a freezer-safe container. To reheat, add a splash of water to loosen the sauce.