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Creamy Chorizo Pasta

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At our place we eat most meals together at the dinner table as a family, but it’s comfort meals like this Creamy Chorizo Pasta that are just made for curling up on the lounge with! This is the perfect family weeknight dinner to make when times are busy, yet you still want something comforting and delicious to eat without spending hours in the kitchen. But it’s also a lovely quick weekend supper to eat while watching a family movie for a special experience.

Creamy Chorizo Pasta
The spiced flavours of chorizo combine with cream, garlic, parmesan and sun-dried tomatoes to make the most luscious pasta sauce.

This speedy pasta is made with only a handful of ingredients in just 20 minutes. The chorizo is the perfect way to bring an incredible depth of flavour to the dish quickly, especially when paired with the creamy garlic, sun-dried tomato and parmesan-filled sauce. It really is the perfect marriage of flavours!

I love serving this pasta with a big bowl of steamed greens or a fresh salad with a zingy balsamic dressing. This pasta recipe is delicious, quick and easy, low-cost and filling, and definitely one to try on your next meal plan rotation! Even better, you can freeze it and the leftovers taste even better the next day, so make a big batch.

Can creamy pasta be frozen?

Yes! I like to take a conservative approach and freeze my creamy pasta recipes for up to 2 months to ensure the pasta is still at its best once defrosted. It’s also important to completely thaw the pasta in the fridge overnight prior to reheating. Not thawing = mushy pasta (which I have done many times in the past when I have needed something for dinner fast!). You may find the sauce is less creamy and more oil-based once reheated, as the oils in the cream separate. Although texturally different, the result is equally delicious!

What can I serve with Creamy Chorizo Pasta?

This is a rich and flavoursome meal, so it’s great to serve with simple greens on the side. My favourite choice is a Green Leafy Salad with Balsamic Dressing, but simple steamed greens like broccoli, brocolini (tenderstem broccoli), green beans or sugar snap peas would also be great.

Can I adjust the spice levels?

Yes. You can buy milder or hotter varieties of chorizo to suit your taste. If your household has hot chilli fans, then you could drizzle some chilli oil on individual portions or add ½ teaspoon crushed chilli (red pepper) flakes to the sauce.

If you enjoyed Creamy Chorizo Pasta, I think you’ll love:

Creamy Sausage Pasta Recipe
Creamy Tomato Sausage Pasta Recipe
Spaghetti Carbonara Recipe
Creamy Rose Pasta with Pork Sausage Recipe
Creamy Parmesan Chicken Pasta Recipe

Creamy Chorizo Pasta

Creamy Chorizo Pasta

Author: Nicole
4.9 from 13 votes
“I’ve made this recipe so many times now. It is a go to for a quick, easy and delicious meal. Thank you for coming up with this one. It’s always a hit.”
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This Creamy Chorizo Pasta recipe is one of the easiest, satisfying and most delicious meals you can make. Filled with flavour-packed chorizo and teamed with a creamy, garlicky sauce, this is a recipe you are going to want to make again and again!
Prep 5 minutes
Cook 15 minutes
Total 20 minutes
Servings: 4

Ingredients

  • 300 g (10½ oz) short pasta (mafalde pictured, but you could use penne, macaroni or rigatoni)
  • 200 g (7 oz) chorizo (about 2 chorizo sausages), roughly diced
  • 1 onion, finely diced
  • 1 tsp freshly minced garlic
  • 1 tbsp tomato paste
  • 75 g (½ cup) sun-dried tomatoes, finely chopped (optional)
  • 375 ml (1½ cups) thickened (whipping/heavy) cream
  • 100 g (1 cup) freshly grated parmesan, plus extra to serve
  • Sea salt flakes to taste
  • Freshly cracked black pepper to taste

Instructions

  • Cook the pasta – Cook the pasta according to the packet instructions, less 1–2 minutes (the pasta will finish cooking in the sauce). Reserve ½ cup (125 ml) of the pasta cooking water. Drain the pasta, rinse under cool running water and set aside. 
  • Cook the chorizo – Meanwhile, heat a large, deep, heavy-based frying pan over medium–high heat. Cook the chorizo for 3–4 minutes until crispy and golden – you don’t need to add oil as the chorizo will release its own flavoursome oil. 
  • Add the remaining sauce ingredients – Add the onion and garlic and cook, stirring, for 1–2 minutes until softened. 
  • Stir through the tomato paste and sun-dried tomatoes (if using) for 1 minute. 
  • Add the cream, bring to a gentle simmer and cook for 2–3 minutes, stirring occasionally, until the sauce has slightly thickened. 
  • Stir through the parmesan, then season to taste with salt and pepper (I find I only need a very small amount of salt – about ¼ teaspoon – as the chorizo and parmesan are already very salty). 
  • Add the pasta to the sauce – Add the cooked pasta and the reserved pasta water. Toss the pasta through the sauce for 1–2 minutes to finish cooking.
  • Serve – Sprinkle with extra parmesan and serve.

Nutrition information

Nutrition Facts
Creamy Chorizo Pasta
Amount per Serving
Calories
912
% Daily Value*
Fat
 
54
g
83
%
Saturated Fat
 
30
g
188
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
10
g
Cholesterol
 
160
mg
53
%
Sodium
 
532
mg
23
%
Potassium
 
1044
mg
30
%
Carbohydrates
 
76
g
25
%
Fiber
 
5
g
21
%
Sugar
 
14
g
16
%
Protein
 
31
g
62
%
Vitamin A
 
2028
IU
41
%
Vitamin C
 
11
mg
13
%
Calcium
 
329
mg
33
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Recipe notes

MAKE AHEAD

Creamy Chorizo Pasta is the perfect recipe to make ahead, ready for when you need it! Refrigerate for up to 3 days in an airtight container or freeze for up to 2 months. For best results (and to avoid mushy pasta!) ensure you thaw the pasta in the fridge overnight prior to reheating. Creamy pastas do separate once refrigerated or frozen, which means the texture of the sauce will be less creamy and more oil-based, but it will still be equally delicious!

LEFTOVERS

Creamy Chorizo Pasta can be enjoyed as leftovers the next day. See the Make Ahead instructions above for how to store your leftovers.

Tried this recipe?

Let us know how it was!
Course dinner, entrée, Main dish, pasta
Cuisine Italian, Spanish

  1. I have made this many times. But I also add chicken breast pieces to it for more protein…I have teenage kids….and they absolutely love it! I also double it so that I can make a huge batch for leftovers or freeze for another time.Thanks for the recipe!

    • Hi Kerri, my absolute pleasure! I love the sound of adding the extra protein and making the extra for leftovers … really clever! 👏🏻 You’re a cook after my own heart! ❤️ Nic x

  2. I have exactly followed this recipe with the sun-dried tomato’s added and have actually calculated it to be 1,012 calories.

    • Hi Libby, I really apologise but we’ve found some issues with our current nutritional calculator and are swapping it for a new one. However, I did so some calculations with other software, and it wouldn’t be above the 799 cals. If anything, it could be below, but it depends on which chorizo and sundried tomatoes you are using. Again, really sorry for the confusion. Nic x

  3. 4 stars
    Loved it.. added Spinach

    • Great to hear, Brodie. The spinach is a wonderful addition! Nic x

  4. Might seem like a silly question – are you using a cured spanish style chorizo or a fresh mexican style?

    • Hi Sarah, not a silly question at all! In Australia, Mexican chorizo is really hard to find, so we use the cured Spanish style. Nic x

  5. 5 stars
    A delicious easy dinner perfect for a cooler day! I followed the recipe exactly and included the sun-dried tomato. Added in some baby spinach leaves at the end as a veg boost. Served with garlic bread. Will be making again! X

    • Great news that this was a hit for you, Caroline. Love the sound of the additions … and garlic bread is always a good idea! Thanks so much for the rating, Nic x

  6. 5 stars
    So yummy! Was craving a creamy based pasta and this was delicious! Even my begrudging child didn’t want to eat and when they took their first bite, they loved it! FYI saved the pasta water and in my haste I dumbed it down the drain. Used 1/2 cup of chicken brother and a tsp of flour, mixed it in the measuring cup and it worked as a good substitute for the pasta water. In case you make silly mistakes like me, there ya go!

    • Hi Jenna, so glad you enjoyed this … especially your little eater! Good on you for coming up with a great solution after you drained the pasta water. Thanks also for the rating, Nic x

  7. 5 stars
    A quick meal that comes together so nicely! I am looking forward to leftovers tomorrow!

    • So happy you enjoyed it, Janette … and that you are looking forward to leftovers! Thanks also for the rating, Nic x

  8. Squisito.

    Thank you so much for this recipe, I and my family loved it.

    • Wonderful to hear Carel! Nic x

  9. 5 stars
    I’ve made this recipe so many times now. It is a go to for a quick, easy and delicious meal. Thank you for coming up with this one. It’s always a hit.

    • Hi Trish, I am so thrilled you enjoyed this and that it’s a hit at your place. It’s also a big hit at mine! Thanks for rating the recipe. Nic x

  10. 5 stars
    This recipe is unreal! A staple in our household, we love it!!

    • Wow, that’s a lovely compliment, Kirstyn … thanks so much! And thanks also for the rating! Nic x

  11. 5 stars
    My go to recipe for those crazy afternoons when dinner hasn’t been thought about! Such a quick and tasty meal that the whole family loves!

  12. 5 stars
    This was so easy and full of flavour!

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Disclaimer re gluten-free and dairy-free recipes 

For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.