Pasta with chorizo is here to rescue dinner from boring. With smoky Spanish chorizo, juicy grape tomatoes, and a rich romesco sauce, this dish is packed with flavor and comes together in no time. It’s the kind of meal that feels fancy but takes minimal effort

A bowl filled with pasta and chorizo sausage next to a fork.

Here is Why This Recipe Works

Big flavors, minimal effort: Smoky chorizo, vibrant tomatoes, and a rich romesco sauce deliver bold flavor without requiring a ton of prep.

One-pan magic: Aside from boiling the pasta, everything comes together in one skillet, making cleanup a breeze (because nobody loves a sink full of dishes).

Weeknight-friendly: This pasta recipe is ready in about 30 minutes and fits perfectly into your busy schedule.

Customizable: Not a fan of linguine? Swap it for your favorite pasta shape. Want more veggies? Toss in some spinach or roasted peppers. It’s easy to make it your own!

The Ingredients

Meat: Spanish chorizo sausages
Produce: Shallot, garlic, grape or cherry tomatoes, fresh oregano, fresh parsley
Pantry: Dried pasta, olive oil
Condiments: Store-bought or homemade Romesco Sauce
Pantry Seasonings: Salt, pepper

If you have extra Romesco sauce, make our Scallops with Romesco.

A collage of three photos showing how to make a one pot pasta with chorizo sausage.

Chorizo Pasta Variations

Creamy Chorizo Pasta: Stir in ¼ cup heavy cream or some mascarpone cheese at the end for a rich, creamy pasta dish. Top with Parmesan cheese.

Chorizo and Spinach Pasta: Saute and onion and garlic before browning the chorizo. Add a few handfuls of fresh spinach to the skillet just before tossing with the pasta.

Extra Cheesy Chorizo Pasta Bake: Transfer the finished pasta to a baking dish, top with shredded mozzarella and Parmesan, then bake until bubbly and golden.

If you like this recipe, try our Pasta with Morel Mushrooms or Pasta with Black Truffle

A skillet next to a bowl of pasta and chorizo sausage.

Tips for Success

Pick the Right Chorizo. Use Spanish chorizo for its smoky, cured flavor. Avoid Mexican chorizo, which is fresh and has a different texture and taste.
Don’t forget to save ½ cup of the pasta cooking water. It helps the sauce cling to the pasta for a silky finish.
Fresh oregano adds a lovely aroma, but if you don’t have it on hand, dried oregano works too. Just use about one-third the amount.
If the sauce seems too thick, add a splash more pasta water. If it’s too thin, let it simmer a bit longer to reduce.
Feel free to toss in extra veggies like spinach or bell peppers, or top with a sprinkle of grated Parmesan for extra richness.

For another quick dinner, try our Shrimp Soba Noodles.

Linguine pasta and chorizo in a skillet with romesco sauce and tomatoes.

Storage

Refrigerate: Place leftover pasta in an airtight container and store it in the refrigerator for up to 3 days.

Freeze: For longer storage, transfer the pasta to a freezer-safe container or resealable bag, making sure to remove as much air as possible. Freeze for up to 3 months.

Reheat: Warm the pasta in a skillet over medium heat, adding a splash of water or broth to loosen the sauce. Optionally, zap individual servings in the microwave.

Skillet Pasta with Spanish Chorizo

Chorizo pasta is your new dinner lifesaver. Big on flavor, low on effort, and perfect for any occasion. With its smoky, savory goodness and simple prep, it’s the kind of dish that makes you look like a pro without spending hours in the kitchen. Plus, it’s versatile enough to make it your own with a few easy swaps.

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A fork picking up pasta with chorizo sausage from a skillet.

Pasta with Chorizo and Romesco Sauce

Deliciousness happens when you combine pasta with Chorizo sausage and Romesco Sauce. Tender strands of linguini pasta are tossed together with a vibrant sauce made with smokey Spanish chorizo, fresh tomatoes, herbs and romesco sauce. This is a nice change from your everyday pasta with marinara sauce.

4.96 from 23 votes

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Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

Calories: 447kcal

Author: Pat Nyswonger

Ingredients

12 ounces dried pasta I used linguine
1 tablespoon olive oil
1 pound Spanish chorizo sausages cut diagonally into 1-inch pieces
1 medium shallot chopped
2 garlic cloves crushed or grated
1 pint grape or cherry tomatoes about 12 ounces, halved
1 tablespoon chopped fresh oregano
1 cup prepared romesco sauce
Salt and pepper to taste
2 tablespoons chopped fresh parsley for garnish

Instructions

Cook the pasta according to package directions. Drain, reserving 1/2 cup cooking water.
While the pasta is cooking, heat the olive oil in a large skillet set over medium heat and add the chorizo pieces, cook and stir for 2-3 minutes.
Add the chopped shallot and continue to cook and stir until the shallots are soft. Stir in the garlic, tomatoes, oregano and romesco sauce. Add the cooked pasta and reserved cooking water. Toss to coat the pasta and cook just long enough to heat through, about 1 minute.
Remove from the heat, taste and adjust salt and pepper if needed.
Portion into individual warm pasta plates/dishes and garnish with chopped parsley.

Notes

Use Spanish chorizo for its smoky, cured flavor.
Reserve ½ cup of the cooking water to add to the sauce.
If you don’t have fresh oregano, swap it with dried but use one-third the amount.
If you want the sauce thicker, simmer it until it reduces down.
Feel free to toss in veggies like spinach or bell peppers, or finish with grated Parmesan.