Weeknight Chorizo Pasta – So Simple, So Good

This chorizo pasta is one of those easy weeknight dinners that’s full of flavour and ready in just 30 minutes. It’s made with good quality cured chorizo, fresh tomatoes, and roasted capsicum — simple ingredients that come together beautifully with hardly any fuss. We make it often at home, and it’s always a hit. I often use a good quality salami instead of chorizo — it works just as well.

If you’re after another quick and easy pasta dish, you might also enjoy my Quick Pasta with Garlic, Chilies & Parsley — it’s another one that’s fast, simple, and full of flavour.

Hope this one becomes a favourite at your place too. x

Easy Chorizo Pasta

Prep Time: 10 minutes mins

Cook Time: 20 minutes minutes

Servings: 4 servings

This quick and flavourful chorizo pasta is on regular rotation at our place — ready in just 30 minutes! Made with fully cured chorizo, fresh tomatoes, roasted capsicum, and a hint of paprika, it’s a homestyle dish that’s full of bold flavour and so easy to make.

Print Recipe

Ingredients

 

• 200 g fully cured chorizo or salami, thinly sliced
• 1 medium onion diced
• 160 g roasted red capsicum, sliced from a jar
• 600 g ripe tomatoes deseeded and chopped
• 1 tsp sweet paprika
• 1-2 tsp sugar to taste
• 350 g dried pasta
• Olive oil, for cooking
• Salt and pepper to taste
• Splash of reserved pasta water
• (Optional) A few sliced black olives
• (Optional) Shaved Parmesan or cheddar, to serve
• (Optional) Fresh parsley, chopped

Instructions

 

• Bring a large pot of water to the boil and add a generous spoon of salt.
• Meanwhile, heat a generous splash of olive oil in a large pan over moderate heat.
• Add the sliced chorizo and diced onion. Cook for a few minutes until the onion is soft and the chorizo is fragrant and beginning to crisp.
• Add the chopped tomatoes, sliced roasted capsicum, and sweet paprika. Stir to combine.
• Sprinkle in 1 teaspoon of sugar, cover with a lid, and reduce the heat slightly. Simmer for 4–5 minutes.
• Stir the sauce, then add a small ladle of pasta water. Cover again and cook for another 5 minutes or until the tomatoes have broken down.
• (Optional) Add a handful of sliced olives. Taste the sauce and adjust seasoning with salt & pepper and a little more sugar if needed.
• Cook pasta according to packet instructions. Once cooked, transfer pasta directly to the pan with the sauce, bringing some pasta water with it.
• Toss to combine, adding a little more pasta water if needed to loosen the sauce.
• Serve with a drizzle of olive oil, a sprinkle of cheese, and parsley if desired.

Video

Notes

• This recipe works best with fully cured chorizo or salami for maximum flavour.
• Today I used a mild chorizo, but you can use a hot chorizo if you like it spicy.  Backa Australia do a really lovely spicy chorizo and also a spicy pork salami named The Godfather.
• Gluten-free pasta works well too — just be gentle when stirring, as it can break more easily.