Broccoli Chorizo Pasta
User Reviews
4.2
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
735 kcal
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Course
Main Course
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Cuisine
Italian
Broccoli Chorizo Pasta
Description
This Broccoli Chorizo Pasta recipe starts by boiling pasta in salted water, adding broccoli florets midway to cook them just right. The chorizo is fried separately in olive oil until golden and crisp, which builds a flavorful base. Garlic, paprika, Italian herbs, and red pepper flakes join the pan, then some reserved pasta water is added to create a sauce that coats the pasta and broccoli evenly.
The texture varies from tender pasta strands with just-cooked broccoli to crispy bits of chorizo mixed throughout. The paprika and herbs introduce warmth and depth, while red pepper flakes add optional spiciness. This combination brings a satisfying sausage flavor blended with fresh, slightly crunchy broccoli.
This dish is ideal for a main course or a filling weeknight dinner. The use of long pasta varieties like spaghetti or linguine helps the sauce cling to each strand, enhancing flavor in every bite. Adding parmesan as a garnish adds a nice salty, savory finish.
Following the notes ensures proper salting to flavor the pasta through and through. Choose fresh broccoli cooked briefly to retain texture or frozen broccoli with slightly less cooking time. Using cured chorizo entails slicing instead of crumbling and adjusting the oil amount depending on fat content.
Ingredients
- 1 tablespoon salt – see note 1
- 12 oz pasta see note 2, long
- 2 cups chorizo sausage see note 3, raw
- ¼ cup olive oil - see note 4
- 1 broccoli see note 5, cut into florets, small head
- 4 cloves garlic - minced
- ½ teaspoon paprika
- ½ teaspoon smoked paprika
- ½ teaspoon italian herb blend dried
- ¼-½ teaspoon red pepper flakes – optional
- salt
- black pepper
- parmesan - for garnish
Instructions
- Bring a large pan of water to a boil, and add the salt.1 tablespoon salt
- Add the pasta and set a timer for 1 minute less than the suggested cooking time.12oz/340g pasta
- When the pasta has 2-3 minutes left to cook, add the prepared broccoli. (see note 3)1 head of broccoli florets
- Before draining the pasta, reserve 2 cups of the pasta cooking water.
While the pasta is cooking
- Heat the oil in a large frying pan over high heat.¼ cup olive oil
- Add the chorizo, use a spatula to break it up in the pan, and fry for 5 minutes, occasionally turning, until golden and crispy. (see note 2 if you have a cured chorizo sausage).2 cups of chorizo
- Remove the chorizo from the frying pan, keeping the oil behind.
- Add the garlic, paprika, Italian herbs, and pepper flakes (if using). Give this a good stir and then immediately add a ½ cup of the pasta cooking liquid to the pan and bring to a boil.4 minced garlic cloves½ teaspoon paprika½ teaspoon smoked paprika½ teaspoon dried Italian herbs¼-½ teaspoon red pepper flakes (optional)
- Add the drained pasta and broccoli and toss to coat the pasta well in the oily sauce. Once the liquid has been absorbed, add ¼ cup more of the cooking water and stir the pasta to coat. Test your pasta. It should be perfectly cooked and well seasoned. Add extra salt and pepper as needed.salt and pepper to taste
- Add the chorizo and any oil that has collected on the plate.
- Serve the pasta, adding parmesan if you want.grated parmesan
Notes
- Use the full amount of salt to properly season the pasta water and enhance overall flavor.
- Long pasta shapes like spaghetti, linguine, or fusilli lunghi are best to hold the sauce.
- Cured chorizo needs to be sliced and fried with extra olive oil if necessary due to lower fat content.
- Fresh broccoli florets cook about 3 minutes in pasta water; frozen broccoli cooks about 2 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 735 kcal
% Daily Value*
| Calories | 735kcal | 37% |
| Carbohydrates | 85g | 28% |
| Protein | 28g | 56% |
| Fat | 31g | 48% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 83mg | 28% |
| Sodium | 744mg | 31% |
| Potassium | 720mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 1708IU | 34% |
| Vitamin C | 158mg | 176% |
| Calcium | 125mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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