Chorizo Pasta

Name: Chorizo Pasta
Total time: 25 min
Ingredients: 300 g penne pasta; 200 g chorizo, sliced; 1 garlic clove, sliced thin; 1 tbsp tomato paste (Italian); 2 tbsp double cream; 1 tsp extra virgin olive oil (Italian), plus a little more; 1 tsp chilli flakes; 1 tsp dried oregano; 1 tsp mixed herbs; Black pepper; Parmigiano Reggiano (36 months aged if you can get it)

Smoky chorizo tossed through a rich tomato pasta.

Time25 minTagspasta · chorizo · weeknightOpen on Instagram

Jump to

Ingredients Method Video

Shop region

This changes the kitchen links (Amazon region).

GB IT

Browse more recipes Kitchen list

pasta chorizo weeknight

Watch the original video

Open on Instagram

Starts muted. Turn sound on if you want the full clip.

Originally posted on Instagram. Instagram.

Method

Slice the chorizo. Fry in a pan with a little olive oil until crispy. Remove and set aside.
In the same pan, add the sliced garlic, chilli flakes, black pepper, oregano and mixed herbs. Fry briefly.
Add the tomato paste and a splash more oil. Fry for about 10 minutes, stirring occasionally.
Add 1–2 tbsp of pasta water to loosen the sauce. Less water for a thicker sauce.
Stir in the double cream.
Cook the penne in salted boiling water until al dente. Not soft. Al dente is better.
Add the pasta to the sauce along with the crispy chorizo. Toss everything together.
Serve with Parmigiano Reggiano. The 36-month aged stuff has a stronger flavour if you can find it.

Notes that actually help

Salt the water properly and keep a mug of pasta water. That’s your sauce thickener.

Read the full method once before you start. Most “fails” are just step-order problems.