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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
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.
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
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.
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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Pasta with Chorizo and Romesco Sauce
If you make this recipe, please leave a star rating and comment.
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Omg that looks so delicious!! Pasta is one of my favorite dishes!!
Thank you, Claire…this dish is for you! Enjoy!
yum. that looks delish! As a latina I love me some chorizos. I think linguine is my second favorite pasta after angel hair.
Thanks, I’m a big fan of angel hair pasta as well.. soo good
This recipe looks yum. I must try it for my kids. They love pasta.
Thank you, Amy, we would be really interested to know how your kids like this.
Yum! This look delicious, we love linguini and its a great twist on regular spag bol!
Thanks, Emma….it really is delicious. Yes, it is a nice change from ‘spaghetti’ although I do love meatballs and spaghetti with marinara sauce. 🙂
This looks so delicious! I love dishes with a lot of olive oil, pasta and vegetables. This is a recipe I must try soon (I’ll add more oliv oil) !
Hi, Cecilia…I think you will love this pasta dish, after you try it we would love to hear from you again. Thanks for your comments 🙂
You are so right. This is a very light touch but with a lot of flavor.
Thank you, Stacy….I’m glad you enjoyed it…:)
The chorizo and noodles look amazing here. I will have to make sure I get the Spanish chorizo when trying to make it. I didn’t realize there were so many different types.
Hi, David…this is an amazing-tasting dish! All chorizo is delicious but the Spanish Chorizo is the one to use in this particular recipe as it compliments all the flavors in the Romesco sauce. Thanks so much for your comments 🙂
Mm, this would be amazing veganised. There are some fantastic vegan sausages out there. I’m going to try veganise this and have it for dinner! Thanks for the inspiration!
WooHoo! That sounds awesome….would love to hear how it worked for you. 🙂
I love Mexican chorizo. I appreciated you distinguishing the difference between the two. And this dish looks delish!
Thanks, Tanya….Yes, the Mexican chorizo is so flavorful as well. 🙂