Quick And Easy Chorizo Pasta

My Quick and Easy Chorizo Pasta combines smoky beef chorizo and gluten-free farfalle with a creamy tomato sauce made with garlic olive oil, tomato paste, heavy cream, and melted mozzarella. The chorizo adds plenty of savory, slightly spicy flavor to the sauce while the mozzarella makes it extra creamy and cheesy. Ready in just 30 minutes, it's an easy pasta dinner for busy weeknights when you want something rich and satisfying without a lot of prep.

My son LOVES chorizo and that has allowed me to spend years testing different cooking methods and ingredients. For this version, I wanted a simple sauce that kept the chorizo as the main flavor instead of covering it up. Tomato paste, cream, garlic olive oil, and just enough mozzarella give the pasta richness while still letting the chorizo stand out.

If you are looking for other similar recipes, my Pasta with Chorizo and Chicken and my Prawn Chorizo Pasta are two delicious options.

Why You'll Love This Recipe

• Ready in 30 Minutes: The pasta cooks while the chorizo sauce comes together, keeping the entire dinner to about 30 minutes.
• Rich Tomato-Cream Sauce: Tomato paste, heavy cream, mozzarella, and pasta water create a creamy sauce that clings to the farfalle.
• Smoky Chorizo Flavor: Cooking the chorizo directly in the sauce allows its spices and rendered fat to flavor the entire dish.
• Gluten-Free Every Time: All my recipes are safe for people with celiac disease and this one is no different! I love using brown rice pasta because it tastes just like normal pasta!

Mastering Chorizo

Beef vs. Pork

I prefer beef chorizo for this pasta because it has a rich, savory flavor that stands up well to the creamy tomato sauce without adding as much pork flavor to the dish. Depending on the brand and cut, it can also render differently, so I always pay attention to how much fat is left in the skillet before building the sauce. Pork chorizo can also be used and typically brings a richer, fattier flavor to the pasta.

Fresh vs. Cured

Fresh chorizo is raw sausage with a soft, ground-meat texture that needs to be fully cooked before serving. It is often removed from the casing and crumbled into the skillet, making it a good option when you want the chorizo distributed throughout the pasta sauce. Cured chorizo is firm and preserved through a curing process, so it can be sliced or diced rather than crumbled. Think of this as more of a traditional sausage style presentation.

Mild vs. Spicy

Chorizo comes in many different spice levels. Both options work well for this dish and comes down to personal preference. Also note the mozzarella and heavy cream in the sauce will help reduce some of that heat.

Ingredients

Check out the recipe card at the bottom of the page for a full list of ingredients and their exact amounts.

Mozzarella Cheese

Mozzarella gives the sauce a creamy, cheesy texture without overpowering the bold flavor of the beef chorizo. I prefer it over stronger cheeses in this recipe because its mild flavor lets the smoky, savory chorizo remain the star of the dish.

Pasta

I use Jovial brown rice farfalle because the bow-tie shape holds onto the creamy sauce well. I cook it about one minute shy of the package directions because it continues cooking when tossed with the hot chorizo sauce.

Olive Oil

I prefer Garlic Olive Oil to give the pasta more flavor as it cooks. I prefer Costabile brand for its exceptional flavor and high quality. Use Code: 15GoldenGK for 15% off.

Onion Paste

I use onion paste instead of diced onion to keep the sauce smooth and cut down on prep time. It gives the cream sauce savory onion flavor without waiting for chopped onions to soften.

Flavor Variations

• Use Different Protein: If sausage isn't your thing, don't worry! This recipe works great with chicken, steak or even ground turkey!
• Switch Up the Cheese: I use mozzarella for this one but grated Parmesan cheese is another great option. 
• Use Lemon: I love fresh lemon juice for this recipe. The citrus pairs perfectly with the spicy chorizo pasta.
• Try Different Pasta: I love penne pasta with dish. The noodles hold the sauce for a perfect bite each time.

How to Make Quick and Easy Chorizo Pasta

Step 1. Begin by boiling your pasta water and cooking the pasta to al dente per the instructions. I like to cook this for about one minute less than what the instructions say so it doesn’t get mushy when added to the pasta sauce. Reserve about a cup of pasta water before you drain the pasta. While the pasta is boiling, heat the olive oil in a large skillet over medium heat and begin cooking your chorizo. Then, add in onion paste and tomato paste.

Step 2. Cook the tomato paste until it darkens slightly and becomes fragrant. Now, stir in the heavy cream and bring the sauce to a gentle simmer. Reduce the heat to low before adding the mozzarella and stir until melted and smooth.

Step 3. Once it’s boiling, reduce the heat to low and allow the sauce to thicken. Add in your cooked pasta and stir. If your sauce is too thick at this point, you may use some of the reserved pasta water 2 tablespoons at a time until your desired consistency has been met.

Step 4. Plate the pasta and add a fresh garnish of parsley and tomato on top and enjoy!

Expert Tips

• Save Some Pasta Water: Keep one cup of pasta water to thin out the sauce if necessary. You won't use all of it but the natural starch from the pasta water will help keep the sauce from thinning too much as you adjust it. Add 2 tablespoons at a time when adjusting.
• Brown Your Chorizo: If the tested product allows it, let the diced chorizo develop some color before building the sauce. This concentrates its smoky flavor and seasons the pan.
• Use a Gentle Simmer: Keeping pan to a gentle simmer will allow the cream sauce and cheese to mix into the dish effortlessly. This prevents a clumpy texture and will ensure your sauce does not split.
• Taste Before Adding Salt: Chorizo and cheese can already contribute substantial salt so make sure you don't overdo it.

Quick And Easy Chorizo Pasta FAQ's

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📖 Recipe

Quick And Easy Chorizo Pasta

1x2x3x

Quick and easy chorizo pasta packed with smoky, spicy flavor. A simple, hearty dinner made with bold chorizo and pasta, ready in minutes.

5 from 10 votes

Nicole Kendrick

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Video

1x2x3x

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course dinner, lunch, Main Course

Cuisine American

Servings 4

Calories 722 kcal

Equipment

• ▢
  1 Circulon Halo Ceramic Nonstick 5-Quart Sauté Pan
• ▢
  1 Rubber spatula
• ▢
  Measuring spoons
• ▢
  Measuring cups

Ingredients

  

1x2x3x

• ▢ 10 oz Gluten Free Brown Rice Farfalle or any pasta of your choosing
• ▢ 9 oz Beef Chorizo
• ▢ 2 tablespoon Costabile garlic olive oil
• ▢ 1 tablespoon onion paste
• ▢ 8 oz heavy cream
• ▢ 2 tablespoon tomato paste
• ▢ ¼ cup Mozzarella Cheese
• ▢ Pasta water reserved

Instructions

 

• Begin by boiling your pasta water and cooking the pasta for al dente per the instructions.
I like to cook the pasta for about one minute less than what the instructions say. This allows it to finish cooking to the perfect consistency when added to the chorizo and sauce. Don't forget to save a cup of pasta water before you drain the pasta.
• While the pasta is boiling, heat the olive oil in a large skillet over medium heat. When hot, add in the chorizo, onion paste and tomato paste. Cook the tomato paste until it darkens slightly and becomes fragrant.
• Stir in the heavy cream and bring the sauce to a gentle simmer. Reduce the heat to low before adding the mozzarella and stir until melted and smooth.
• Once it’s at a gentle simmer, reduce the heat to low and allow the sauce to thicken. Add in your cooked pasta and stir.
If your sauce is too thick at this point, you may use some of the reserved pasta water 2 tablespoons at a time until your desired consistency has been met.
• Plate the pasta, add some fresh garnish, and enjoy!

Notes

Tips:

• Dice your protein before adding it to the pan. 
• Add a heavy amount of salt to your pasta water to get the best texture on your noodles. 

Storage:

• Store leftovers in the fridge, in an airtight container, for up to 3 days. 
• To reheat leftovers, microwave them at 30-second intervals, covered, until hot

Nutrition

Calories: 722kcalCarbohydrates: 60gProtein: 19gFat: 45gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 109mgSodium: 136mgPotassium: 161mgFiber: 6gSugar: 4gVitamin A: 1231IUVitamin C: 3mgCalcium: 79mgIron: 2mg

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