This easy chorizo pasta is made with smoky sausage and a rich tomato sauce --- ready in under 30 minutes. A delicious pasta dinner that’s perfect for beginners and busy weeknights!
This quick chorizo pasta is a reliable go-to --- simple, flavorful, and perfect when you need something fast and satisfying.
One thing to keep in mind, though: the Spanish chorizo provides the base flavor for the sauce, so make sure you use an excellent chorizo brand.
Then you can expect a rich pasta sauce full of smokiness and tomatoey goodness --- without any cream added!
I bet you would add this to your regular rotation of weeknight pasta recipes. 🙂
Why You'll Love this Recipe!
- Quick and weeknight friendly. This no-cream pasta with chorizo comes together fast, making it a dependable weeknight pasta recipe when you just don’t want to overthink dinner.
- Big flavor, simple ingredients. Smoky chorizo does the heavy lifting in this chorizo pasta recipe, so you get a bold taste with very little effort.
- Beginner-friendly and fuss-free. If you’re new to cooking pasta, this dish is straightforward and forgiving, with no complicated ingredients or steps.
Ingredients
(See the recipe card below for measurements.)
- Pasta - any shape will work, but tubular shapes like penne or rigatoni are best, as they'll hold the chorizo sauce well.
- Olive oil - use extra virgin olive oil for the best flavor, but regular olive oil works if that’s what you have on hand.
- Garlic - use minced or grated fresh garlic for the best flavor.
- Onion - slice the onion finely so it softens quickly and blends well into the sauce.
- Spanish chorizo - I always use mild, semi-dried Spanish chorizo when preparing this chorizo pasta. It’s cured and adds that deep, smoky flavor (from Spanish paprika) without needing long cooking time.
- Crushed tomatoes - canned crushed tomatoes are best and most convenient; no need to use fresh tomatoes for this dish.
- Salt and pepper - use your preferred seasoning to taste; start with a little and adjust as needed.
How to make chorizo pasta
Start by boiling salted water in a pot, then cook your preferred pasta as per the package instructions.
Place a deep pan or skillet over medium-high heat.
Pour in olive oil.
Once the oil is ready, add the onion and minced garlic.
Cook until the onion turns soft.
Add the chopped chorizo.
Cook for about 2 minutes, or until you see some of the chorizo fat.
Cook for about two minutes or until you see some of the fat coming out of the chorizo.
Add crushed tomatoes.
Mix to combine and season with salt and pepper.
Cover with a lid and adjust the heat to medium-low.
Simmer for 8-10 minutes, or until the pasta is ready. Taste and adjust the seasoning as it cooks.
Add the cooked pasta.
Add at least 4 tablespoons of pasta water, then mix to combine, making sure the pasta is evenly coated with the chorizo sauce.
(See helpful tips section.)
As you mix, the sauce will pull together and coat the pasta, giving it a glossy look. (Do not overcook!)
Transfer into plates.
Grate some cheese on top, if desired, and serve!
Helpful tips
- As a timing reference: penne takes nine minutes to cook, so I add it to boiling water when I start simmering the chorizo sauce.
- Depending on whether you are completely draining the pasta or just transferring it directly into the sauce with a spider strainer, you might need to add more pasta water to the pan.
If you are using a colander to drain, set aside at least half a cup of pasta water—don't drain all the salty liquid.
I always transfer it directly from the cooking water to the pan with a spider strainer, and I still add a bit more pasta water.
Trust me, adding some pasta water during the process is important, as it enhances the texture and brings the dish together.
Recipe variation
- Herbs. Feel free to add your favorite herbs; dried or fresh herbs will work great.
- Chili flakes. If you want a bit of heat and you are using mild chorizo, adding chili flakes will address that.
- Passata. Slightly more expensive than crushed tomatoes but will work excellently with this chorizo pasta recipe.
Storage
How do I store leftover pasta with chorizo?
Store leftovers in an airtight container and refrigerate them --- it will be good for up to 3 days, tops.
To reheat, just place it in the microwave for a few minutes, depending on how much you’re reheating.
FAQs
What pasta goes best with chorizo pasta?
Short pasta shapes like penne, rigatoni, or fusilli work best because they hold onto the smoky tomato sauce and chorizo bits well.
Is it a spicy dish?
Pasta with chorizo is usually mildly spicy rather than hot, but it all depends on the intensity of the chorizo you use.
But remember that you can always adjust that by adding dried chili flakes to the sauce.
Serving suggestions
Even without cream, this chorizo pasta is satisfying on its own, but a few simple sides can turn it into a complete meal.
Here are some easy sides for busy weeknights or family dinners.
Bruschetta with Roasted Tomatoes
Sweet, softened tomatoes and crunchy bread contrast with smoky pasta, giving it a special touch without extra effort.
Serve this chorizo pasta with a crisp salad of fennel and apple for a refreshing contrast.
The light crunch and subtle sweetness help balance the dish, making it lighter but more rounded.
You'll want something to soak up the smoky tomato sauce ---enter the herb dinner rolls.
Their fragrant herbs and fluffy texture make the meal satisfying, simple, and beginner-friendly.
So, what are you waiting for? This pasta with chorizo is proof that a satisfying, flavor-packed dinner doesn’t have to be complicated.
With simple ingredients and minimal prep, it’s the kind of meal you can rely on for busy weeknights --- go ahead and grab your ingredients!
OR GET MORE IDEAS FROM THIS LIST OF EASY PASTA RECIPES FOR BEGINNERS!
📖 Recipe
Easy Chorizo Pasta Recipe (Without Cream!)
Equipment
- Chopping board
- Kitchen knife
- Measuring cups
- Measuring spoons
- Spider strainer
- Medium to Large pan
Ingredients
- 7 ounces dried pasta (about 200 grams)
- 1 to 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small onion finely chopped
- 2 pieces Spanish chorizo
- 1 cup crushed tomatoes
- salt and pepper, to season
Instructions
- Boil salted water in a pot, then cook the pasta according to the package instructions.
- Place a deep pan or skillet over medium-high heat and add olive oil.
- Once the oil is ready, add the onion and garlic, and cook until the onion softens.
- Add the chopped chorizo and cook for about 2 minutes, or until some of the fat begins to render.
- Add crushed tomatoes, mix, and season with salt and pepper.
- Cover with a lid and adjust the heat to medium-low.
- Let simmer for 8 to 10 minutes (or until the pasta is ready) --- taste and adjust the seasoning as it simmers.
- Add the cooked pasta and some pasta water (2 to 4 tablespoons, to start with).Note: See helpful tips in the post.
- Mix to combine, and evenly coat the pasta with the chorizo sauce.(Note: As you mix, you will see the sauce starting to pull together and coating the pasta nicely, giving it that ‘glossy’ look. Do not overcook!)
- Transfer to plates and grate some cheese on top, if desired.
- Your chorizo pasta is now ready to serve --- enjoy!
Notes
- Cook's Tip: Since penne pasta takes 9 minutes to cook, I always add it to the boiling water once I start simmering the chorizo sauce.
- Refer to the post for more tips and suggestions.
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