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Chorizo Pasta

Chorizo Pasta

This dish first came together about ten years ago as a last-minute dinner and it has now become one of our staple meals at home. It is our favourite pasta dish and it can be made on a busy week night in twenty minutes without too much fuss or mess. We all love it, from hubby to the toddler. If you like dipping bread in sauce, why not try my easy crusty bread?

Even though Jumpy’s skin reacts to tomatoes, it is only intolerance so we let her have a little bit of the sauce as she enjoys it as much as we do. She is allergic to wheat and eggs so I just cook her free from pasta separately and always make sure it is the same shape as ours.

We tend to have generous portions at home, so if you follow the recipe, you should have enough for a family of four and an adult’s lunchbox for the next day.

Chorizo Pasta - Ingredients

Chorizo Pasta

Prep Time 5 minutes
Cook Time 15 minutes


  • 400 g fusilli pasta
  • 2 tablespoons olive oil
  • 1 garlic clove crushed
  • 1 onion diced
  • 180 g cubed chorizo 1cm max
  • 1 400 g can chopped tomatoes with 1 added teaspoon sugar and ½ a tablespoon dried mixed herbs to reduce the acidity of the tomatoes
  • Salt and black pepper to taste


  1. Fill your kettle and boil whilst getting all the ingredients ready and chopped.
  2. Cook the pasta in a large saucepan of salted water.
  3. In the meantime, make the sauce. In a frying pan, warm up the oil on a high heat for a minute then add the onion and crushed garlic. Let them soften for two minutes, stirring constantly with a wooden spoon so they do not burn and add the diced chorizo.
  4. Give it five minutes to get crispy and release its oil, stirring from time to time. Add the chopped tomatoes (with the sugar and herbs), stir, cover and reduce the heat.
  5. Before draining the pasta, take out a cup of the cooking water. You can add it to the sauce if you find it too thick.
  6. Add the cooked pasta to the sauce. Keep on the heat and stir well before serving and seasoning.
  7. Enjoy!

Recipe Notes

This dish is enhanced if you serve it with a nice glass of red wine. If you are thinking of sticking to a Spanish theme, a Rioja would be perfect.

If you or your guests are allergic to wheat, eggs or Coeliac, use ‘Free From’ pasta and you have yourself a free from dinner!

The sauce can be made the day before and stored in the fridge. The chorizo will infuse further and the sauce will be even tastier!

I tend to mix the sauce in the cooked pasta before serving, but when I have friends over for dinner, I just add the sauce on top of the pasta for a more presentable meal.

Tasty Tuesdays on HonestMum.com

Post Comment Love


  1. Clairey
    01/04/2014 / 5:50 pm

    Ooh, I love a bit of chorizo – to be honest I’m happy eating it however (by itself, with bread and cheese, in paella…you name it) but this sounds delicious. Great midweek chuck-together type meal 🙂

    • Mel
      01/04/2014 / 9:23 pm

      Same here, Claire! I could eat chorizo with pretty much anything. It adds so much flavour to dishes, yum… Mel

  2. Sarah (@tamingtwins)
    01/04/2014 / 8:04 pm

    I love chorizo, it makes simple dishes so exciting doesn’t it?! If this was in much lunchbox at work, I don’t think I’d make it to midday. Do you have that? Where lunch is calling your name? Just me.. Oh okay then.. 😉

    • Mel
      01/04/2014 / 9:21 pm

      So true, simple food is often what ends up being the nicest. Lunch doesn’t call my name, my stomach screams for my lunch! I think we would get on in real life, Sarah! x Mel

  3. whatjessicabakednext
    01/04/2014 / 8:34 pm

    This looks right up my street, Mel! Love chorizo, one of my favourite flavours, especially with a rich tomato sauce and pasta. This would be a great mid-week meal, it’s quick and looks absolutely divine! Hope you’re having a great week! 🙂

    • Mel
      01/04/2014 / 9:14 pm

      Most of the time, it is our mid-week meal when we have ran out of options or motivation to cook anything more complicated. Thanks for your comment, Jess. x Mel

  4. Mummyshire
    01/04/2014 / 10:39 pm

    This looks great, especially as we as a family probably eat our body weight in pasta so I’m always looking for new ways to cook pasta. Liking it x
    PS: I made your edible paints and it was so much fun – thnx for tip. I’m gonna write up my post soon xx

    • Mel
      02/04/2014 / 9:59 am

      I am glad you made my edible paints and liked them! Do you mind linking back to my post when you mention the little activity in yours? You will love that pasta sauce… so easy and tasty! x Mel

  5. Julie McPherson
    02/04/2014 / 6:11 am

    Hi Mel, you know how much I like my pasta recipes and this chorizo pasta looks just delicious. x

    • Mel
      02/04/2014 / 9:56 am

      I thought about you as I was pressing ‘post’, Julie. That is the recipe I have been mentioning every time I have commented on your pasta or chorizo recipes. I still have to try your spicy chorizo and spinach one. x Mel

  6. 02/04/2014 / 9:37 am

    This looks lovely and perfect that there is some left for lunch

    • Mel
      02/04/2014 / 9:51 am

      It is such a treat when you have it for lunch the next day; I always make sure I keep some for hubby or me (or both!). x Mel

  7. Cindy
    02/04/2014 / 10:24 am

    Merci pour la recette Mélanie, je ne connaissais pas. Je pense que je vais la tester car j’ai des accros au chorizo à la maison. D’habitude, je me sers du chorizo pour faire une pizza ou un cake ou coupé en rondelles pour servir à l’apéro lorsque je vais chez des amis ou que je reçoit. Merci beaucoup et bonne continuation. Bisous. Cindy.

    • Mel
      02/04/2014 / 10:26 am

      De rien! Dis-moi ce que tu en penses quand tu auras essayé ma petite recette! J’aime beaucoup l’idée du cake au chorizo. Tu voudrais bien m’envoyer ta recette en message sur Facebook? Bisous Mel

  8. sarahhillwheeler
    02/04/2014 / 2:11 pm

    I’m a big chorizo fan, especially when it comes whole in sausages and you can cut it into nice chunks. I am adding this one to my wish list! Lovely pictures again, by the way. #TastyTuesdays.

    • Mel
      02/04/2014 / 2:25 pm

      I hope you enjoy it, Sarah! x Mel

  9. Alexandra Mercer (Broody Me)
    02/04/2014 / 7:38 pm

    Chorizo is great to add to so many dishes, a few fried bits in cheese sauce is nice and I like to add it to spaghetti bolgnaise too x

    • Mel
      02/04/2014 / 8:23 pm

      I had never thought of adding it to bolognaise sauce and that sounds yummy. Thanks for the tip, Alex.

  10. 02/04/2014 / 7:13 pm

    I love every ingredient in this recipe – it looks delicious. Thank you for posting it! We’ll be definitely trying a free from version x

    • Mel
      02/04/2014 / 8:24 pm

      Let me know what you think once you have tried it Kiran. x Mel

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