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0 from 12 votes

Easy Creamy Chorizo Pasta

This creamy chorizo pasta is an easy and very tasty 30-minute pasta dinner that your family will love. Make the delicious tomato and chorizo cream sauce all in one pan and from just a few simple ingredients. Toss through tagliatelle (or your favorite pasta!) and enjoy!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 582 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 10 ounces tagliatelle dried (or your favorite pasta - thicker works best e.g. fettuccine, farfalle (bow-ties), shells, penne)
  • 5 ounces chorizo sausage About 1 regular sized Spanish chorizo sausage, chopped into small chunks. Try to find an authentic good quality chorizo (Aldi usually has good options!).
  • 2 tablespoons butter
  • 4 cloves garlic crushed
  • ½ onion finely chopped
  • 2 cups cherry tomatoes (around 30 to 50 tomatoes) Or use a can of cherry tomatoes instead.
  • 1 cup passata
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup cream (slightly more or less to taste)
  • ½ cup fresh basil Or 2 teaspoons dried basil (or mixed Italian herbs)
  • ½ cup Parmesan Cheese grated, plus extra for sprinkling over each dish

Instructions

    Cup of Yum
  1. Cook the pasta until 'al dente', according to the instructions on the packet.
  2. Meanwhile, in a large frying pan or cast iron pot, cook the chorizo in a small drizzle of oil on a medium high heat for a couple of minutes until starting to brown. Remove from the pan with a slotted spoon and set aside.
  3. Now melt the butter in the pan and add the finely chopped onion, garlic and tomatoes. Let simmer on a medium heat until the tomatoes begin to soften (about 10 minutes). Then squash them into the pan a bit so that they begin to form a sauce.
  4. Add the passata, cream, sugar, salt and pepper to the pan (add the cream to taste – the sauce should be a deep pink to orangey red colour). Add the chorizo back into the pan as well. Then let bubble away for a few minutes while the pasta finishes cooking so that it reduces a bit.
  5. Stir through most of the parmesan and basil (reserve a little for sprinkling at the end).
  6. Drain the pasta, reserving a little of the cooking water. Add the pasta to the pan and mix it into the sauce really well. Add a little of the cooking water to loosen up the sauce if you think it’s necessary.
  7. Serve the pasta. Sprinkle with the remaining parmesan and fresh basil. Eat immediately!

Notes

  • Pasta: I like tagliatelle or another wide, flat pasta like fettuccine, pappardelle or even linguine. But use whichever pasta you have or like. Bigger, chunkier shapes like shells, bow-ties or penne are best. 
  • Cherry tomatoes: You can use a can of cherry tomatoes instead if you like.
  • Cream: I don't recommend substituting with a low fat alternative such as milk or half and half since the sauce can split. However, you can add it to taste. Choose the shade of sauce you end up with (pink or orange?) by adding a little less (or more!) if you like. 
  • Chorizo: Use Spanish chorizo for the best results. You can usually find this at a supermarket deli counter. 
  • Passata: You can use pasta sauce as a substitute if you like, or even a blended can of chopped tomatoes. 
  • To store/reheat: You can store leftovers in an airtight container for up to 3 days. The pasta may soak up some of the sauce however, so add a drizzle more water before reheating gently on the stove or in the microwave.
  • If possible, store any extra sauce and pasta separately (before mixing them together). 

Nutrition Information

Calories 582kcal (29%) Carbohydrates 64g (21%) Protein 21g (42%) Fat 28g (43%) Saturated Fat 16g (80%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 142mg (47%) Sodium 1107mg (46%) Potassium 694mg (20%) Fiber 4g (16%) Sugar 9g (18%) Vitamin A 1775IU (36%) Vitamin C 33mg (37%) Calcium 235mg (24%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 582

% Daily Value*

Calories 582kcal 29%
Carbohydrates 64g 21%
Protein 21g 42%
Fat 28g 43%
Saturated Fat 16g 80%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 142mg 47%
Sodium 1107mg 46%
Potassium 694mg 15%
Fiber 4g 16%
Sugar 9g 18%
Vitamin A 1775IU 36%
Vitamin C 33mg 37%
Calcium 235mg 24%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.