chorizo pasta

This one-pan chorizo pasta from Eat Well for Less is quick, simple and speedy dinner. A true family favourite with less washing up.

Each serving provides 411 kcal, 20g protein, 62g carbohydrates (of which 9g sugars), 11g fat (of which 4g saturates), 7g fibre and 1g salt.

One-pot chorizo pasta

150 grams/5½oz chorizo, roughly chopped

garlic cloves, finely chopped

peppers

160 grams/5½oz button mushrooms, halved

tin chopped tomatoes

tomato purée

tsp dried red chilli flakes

tbsp red wine vinegar

450 grams/1lb spaghetti, broken

litre/1¾ water

sea salt and black pepper

basil

grams/1 Parmesan,

Creamy and mild ricotta cheese pairs beautifully with punchy chorizo and salty parmesan in this no-fuss family favourite

Chorizo, ricotta & spinach pasta bake

penne

olive oil

small chorizo sausages, diced

baby spinach

garlic

tub ricotta

tbsp milk

lemon

Heat oven to 200C/180C fan/gas 6. Bring a large pan of water to the boil and cook the pasta following pack instructions. Drain, reserving 1 tbsp of the cooking water. Meanwhile, heat the oil in a large frying pan, add the chorizo and cook for 3-4 mins until crisp. Throw in the spinach, garlic and some seasoning, and cook until just wilted. Tip into a bowl with the pasta and the reserved 1 tbsp cooking water, then mix well.

Mix the ricotta, milk and lemon zest together with some seasoning. Spoon half the pasta into a gratin dish and spoon over half the ricotta mix. Top with the remaining pasta and dollop over spoonfuls of the remaining ricotta. Scatter with the Parmesan and bake for 15 mins until the cheese has melted. Grind over some black pepper before serving.

This simple pasta dish can be on the table in half an hour and the chillies pack an impressive punch. 

Penne with tomatoes, chorizo and cream

butter

tsp finely chopped fresh rosemary

sugar

chorizo sausage

chillies

125–175 milliliters/4–6fl oz cream

tbsp finely chopped fresh flatleaf parsley

450 grams/1lb dried penne pasta

tbsp Parmesan

salt and black pepper

Spicy Chorizo Bolognese is off the charts delicious. From now on, bolognese should always be made with chorizo. It's an easy to make and healthy dinner recipe that is naturally gluten-free and can easily be made paleo + Whole30 compliant.

Spicy Chorizo Bolognese Recipe

dry spaghetti, linguini, or fettuccini (gluten-free, if needed)

olive oil oil

onion (finely minced)

anchovies

garlic (finely minced)

tomato paste

chorizo

beef

tomatoes

balsamic vinegar

Sea salt (to taste)

Optional toppings: fresh mozzarella, grated parmesan, black pepper, parsley, chili flakes

boil pasta

Bring a large pot of salted water to a boil. Add the pasta and cook for 8-9 minutes, until al dente. Drain the pasta using a colander then put the pasta back into the pot. Drizzle the pasta with olive oil and toss to coat.

saute ingredients

While the pasta water is heating, begin making the chorizo bolognese. Heat the oil in a large skillet over medium-high heat. Add the onion and let it cook until it is golden brown, about 6-7 minutes. Add the anchovies (if using) and the garlic and cook for 1 minute. Add the tomato paste and cook, stirring constantly, for 3 minutes to let it caramelize.

add ingredients

Add the chorizo and ground beef and let them cook through. Add the crushed tomatoes and balsamic vinegar and let the pot simmer gently for 10 minutes. Season to taste with sea salt.

serve

Serve the chorizo bolognese over the cooked pasta and top with any or all of the optional toppings.

Ready in just 25 minutes, full of big, bold flavors, and tossed with a rich, creamy sauce, this chorizo pasta recipe is guaranteed to be a hit! Spicy, smoky chorizo makes this dish a standout, while the cream sauce makes it feel just a little bit indulgent.

Chorizo Pasta

onion

flour

creole seasoning

chicken broth

heavy cream

ROTEL tomatoes with green chiles ((1 can))

Mexican blend cheese

pasta (uncooked)

chopped cilantro

Cook pasta to al dente per package directions, draining once done.

While the pasta cooks, heat a large skillet over medium high heat. Add the chorizo and onion and cook for 5-8 minutes breaking up the meat as you stir. Continue to cook, stirring regularly until the meat is cooked through and the onion is translucent.

Sprinkle the meat mixture with the flour and creole seasoning and stir to combine. Cook for 60-90 seconds, then add the chicken broth, heavy cream, and rotel. Whisk the sauce until smooth and bring to a boil.

Immediately reduce the heat and allow to simmer for 3-5 minutes or until the sauce starts to thicken. Then stir in the cheese, and season with salt to taste.

Add the pasta and toss to coat. Garnish with chopped cilantro.

This creamy chicken and chorizo pasta is delicious, comforting, easy, and ready in 30 minutes or less! This recipe is great for meal prep and dinners.

Creamy Chicken and Chorizo Pasta

g chorizo sausage,

onion, finely diced ((£0.15))

300 g chicken breast,

garlic, minced ((£0.39))

tbsp tomato puree ((£0.65/2)=(£0.33))

500 spirali

ml cream ((£1.20/2)=(£0.60))

70 g hard cheese, finely grated ((£1.74/2)=(£0.87))

spinach ((£1.00/2)=(£0.50))

tbsp extra virgin olive oil

paprika

Salt & Pepper

parsley

Chilli flakes

Start by adding the chorizo into a large frying pan over a low heat. Gently fry to allow the fat to render from the chorizo for around 7 minutes.

Remove ⅓ of the crispy chorizo from the pan to use as a topping, then add the onion and chicken into the pan. Season with salt, pepper and chilli flakes. Fry for around 5 minutes, then add the paprika, dried parsley, garlic and tomato puree to fry for 3 minutes.

During this time, add your spirali to heavily salted boiling water. Set your timer to the packet time minus 2 minutes.

Add 4 ladles of pasta water into the pan with the chicken & chorizo. Stir to combine, then add the cream and hard cheese.

Transfer the undercooked pasta & spinach into the pan with a few more ladles of pasta water. Stir to combine and continue to cook for 2 minutes, until the sauce is thickened and glossy.

Top with the crispy reserved chorizo, chilli flakes and optional fresh basil.

Made a batch of this as meal prep after you mentioned it in an Instagram story and it was delicious! The recipe was simple but the flavours (chicken, chorizo, cheese and liberal amounts of chilli flakes in combination) were absolutely fantastic. I really like your Creamy Gochujang Pasta and have kept making that over and over but this might just be my new favourite!

This really simple recipe is absolutely fantastic. Two empty plates and enough to have it again tomorrow night. 
I'm sure I will be using other recipes on this site if they're all like this. 
Thank you.

Omg this is absolutely delicious 😘 I made it tonight as I had chicken and chorizo to use up. The recipe was straight forward and I found It easy to make. Both myself and my husband loved it. I used Penne pasta instead and added extra crushed chilli's as I like spicy delicious. Loved all the different flavours and there's plenty left over for another meal. Result.. Fantastic 😁 thank you 👍

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