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    Home > Meal Type > Pasta Recipes

    Easy Tomato Chorizo Pasta

    Updated: May 22nd 2022 • Published: Oct 4th 2019 • 6 Comments

    Jump to Recipe SaveSaved! Pin Recipe
    4.84 from 6 votes
    Two pictures of tomato chorizo pasta with text in the middle
    Tomato Chorizo Pasta in a cast iron skillet with text at the bottom
    Two pictures of tomato chorizo pasta with text in the middle
    Tomato Chorizo Pasta in a cast iron skillet with text at the top and bottom
    Tomato Chorizo Pasta in a cast iron skillet with text at the top
    close up on a spoonful of chorizo pasta with text at the top and bottom
    Tomato Chorizo Pasta in a cast iron skillet with text at the top and bottom
    Tomato Chorizo Pasta in a cast iron skillet with text at the top
    Two pictures of tomato chorizo pasta with text in the middle
    close up on a spoonful of chorizo pasta with text at the bottom
    Tomato Chorizo Pasta in a cast iron skillet with text at the top

    For an easy dinner that the whole family will love, try this Easy Tomato Chorizo Pasta, it takes just 30 minutes and is packed with flavor from very few ingredients. 

    This simple pasta dish is comforting and delicious. A great weeknight dinner that is perfect for the cooler weather. 

    Everyone loves pasta and this recipe will be a winner! Add some garlic bread, veg or a side salad and you have an easy family meal.

    overhead view of a cast iron skillet filled with tomato and chorizo penne

    Jump Menu

    • About Easy Tomato Chorizo Pasta
    • Which Chorizo to use?
    • How to make a quick tomato sauce
    • Which pasta to use?
    • Can I add green bell peppers?
    • What to serve with Tomato Chorizo Pasta
    • Recipe
    • Easy Tomato Chorizo Pasta Recipe

    About Easy Tomato Chorizo Pasta

    This chorizo pasta recipe is a family favorite in our house! Pasta is always going to go down well and when you add chorizo to the mix, well my kids can't get enough of it! 

    The chorizo is cooked first then bell peppers and garlic are added before being simmered with canned tomatoes and some seasonings.

    This all cooks whilst your pasta boils. A final garnish of fresh basil and some parmesan and dinner is ready!

    Which Chorizo to use?

    This dish works with the cured Spanish chorizo or the softer Mexican chorizo. So you can use either. 

    We prefer it with the cured Spanish chorizo as it is quick to cook and doesn't let off too much oil. But if you only have Mexican chorizo just pour off the extra oil, before you add in the tomatoes.

    Spanish Chorizo is usually found in the cooked meat section with the sliced hams and chicken. You can see from the picture below that it keeps it's shape when cut. 

    You can read more about the two chorizo's here in my Shrimp Chorizo Pasta post.

    two picture of chorizo sausage on a white chopping board.

    How to make a quick tomato sauce

    To make a quick tomato sauce for this chorizo pasta, use a can of crushed or chopped tomatoes. Because the chorizo is so packed with flavor it will add plenty of depth to the canned tomatoes. 

    Once the chorizo has been fried off, bell peppers are added and everything is fried together until the peppers have softened slightly. Then the canned tomatoes are added. They mix with the chorizo oil and instantly start to taste more like a sauce.

    We also add in plenty of garlic, some Italian herbs, salt and a touch of sugar. The sugar helps to balance out the tomatoes and makes the dish taste as if it has cooked for far longer than it has. 

    Alternatively, you can use a jar of marinara sauce and not add the herbs, salt or sugar.

    close up on the tomato penne in a pan garnished with fresh basil leaves

    Which pasta to use?

    Penne is our family's favorite pasta shape...well at least it is the one we all agree on! If we don't have linguine then penne pasta is nearly always the next choice.

    But you can use any pasta you like here, so pick the shape that sits as your family favorite...or pick the shape that you have most of. All the shapes work well here, so a penne, radiatore, ziti, rigantoi, or a rotini will all work. 

    Or go for a long shape like spaghetti or fettuccine.

    Can I add green bell peppers?

    YES!!! The recipe specifies red and yellow because that is what we always use. We find they are slightly sweeter when cooked. But if you have green bell peppers then go ahead and use those. This is easy cooking, substitutes like that are perfect if it makes life less stressful!

    a rustic bowl of chorizo pasta on a black table with a pan in the background

    What to serve with Tomato Chorizo Pasta

    Side: Midweek when we need dinner on the table in a hurry, I serve this with a side salad (with an easy salad dressing) and some simple garlic bread. You could also add some steamed or roasted veg.

    Wine: For red lovers, this chorizo pasta is perfect with medium-bodied fruity reds like a Tempranillo. Avoid anything oaked as that will draw out the spice and make the tomato taste sour. 

    For those looking for white wine, I like to drink a Verdejo or a rose this with this. 

    It works surprisingly well with a sparkling rose!

    a spoon scooping up chorizo and penne from a cast iron skillet

    Enjoy x

    More pasta recipe you'll love:

    • Garlic Butter Pasta with Garlic Chicken
    • Creamy Tomato Chicken Chorizo Pasta
    • Creamy Lemon Salmon Pasta
    • Shrimp Chorizo Pasta
    • Pasta with Chicken Broth and Butter
    • Easy Garlic Bacon Pasta
    • Creamy Pepper Steak Pasta
    • Black Truffle Pasta
    • See ALL 60+ Pasta Recipes


    Pin this recipe for Easy Tomato Chorizo Pasta. Pin it here.

    Recipe

    square shot of a cast iron skillet filled with pasta and garnished with fresh basil

    Easy Tomato Chorizo Pasta Recipe

    Claire | Sprinkle and Sprouts
    This Easy Tomato Chorizo Pasta takes under 30 minutes to cook! And is sure to be a hit with the whole family. With flavor-packed chorizo sausage and a simple tomato sauce, this pasta recipe has so much flavor for such a simple dinner. We like this as a chorizo penne dish, but you can use any pasta shape you like here. Serve it with some garlic bread and a side salad and your weeknight dinner is done!
    4.84 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Main
    Cuisine Italian
    Servings 4
    Calories 556 kcal

    Ingredients
     
     

    For the Sauce

    • 5.5 oz chorizo - see note 1
    • 1 red bell pepper - see note 2
    • 1 yellow bell pepper - see note 2
    • 1 tablespoon olive oil - see note 3
    • 5 garlic cloves - peeled and thinly sliced
    • 1 can chopped tomatoes (14oz/400g)
    • 1 teaspoon Italian seasoning
    • 1 teaspoon sugar
    • ¼ teaspoon salt

    For the Pasta

    • 14 oz pasta - see note 4
    • 1 tablespoon salt

    To serve

    • parmesan
    • fresh basil

    Instructions
     

    • Chop the bell peppers and set to one side.
    • Slice the chorizo into disks.
    • Heat the olive oil a large frying pan over high heat, add the chorizo and cook for 2 minutes.
    • Add the chopped peppers and cook for another 2–3 minutes, stirring occasionally. Then add the garlic to the pan and stir around until aromatic. (under 1 minute)
    • Add the chopped tomatoes, Italian seasoning, sugar and salt.
    • Bring to a simmer and then cook gently whilst you cook the pasta.
    • Bring a large pan of water to a boil. Add a tablespoon of salt then pour in the pasta.
    • Reserve a cup of the pasta cooking liquid then drain the pasta.
    • Add the pasta to the tomato sauce mixture. Stir everything together until well coated, thinning the sauce with pasta water as needed.
    • Check the seasoning then serve immediately with parmesan and fresh basil.

    Notes

    1. I usually make this dish with the firm cured Spanish chorizo, have a lookout for it at the grocery store, you'll find it with the prepacked hams and lunch meat. But if you can only find the soft Mexican sausage kind then go ahead and use that in this dish, it will work well too! If you find too much oil is released from your chorizo you can drain it off before you add the bell peppers.
    2. You can use any color of peppers (capsicums) you like here. We prefer the sweeter red and yellow varieties. But add green if you like.
    3. If you are using Mexican chorizo for this recipe you probably won't need the additional oil. As plenty of oil is released from the sausage.
    4. You can use any pasta shape that your family likes here. penne, radiatore, ziti, rigantoi, rotini or pasta shells work well. Or pick a long pasta like spaghetti or linguine.
    Tried this recipe?Let us know how it was!

    Nutrition

    Calories: 556kcal | Carbohydrates: 84g | Protein: 21g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 2511mg | Potassium: 555mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1250IU | Vitamin C: 103mg | Calcium: 70mg | Iron: 4mg
    For more great recipes follow me on PinterestFollow @sprinklessprout

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    Reader Interactions

    Comments

    1. Chelsey says

      October 12, 2019 at 2:32 am

      5 stars
      This tomato chorizo pasta looks so rich and flavorful! Love classic tomato sauces spiced up with delicious ingredients like this!

      Reply
      • Claire McEwen says

        October 12, 2019 at 8:45 am

        Thank you Chelsey, we are big pasta fans in the Sprinkles and Sprouts House 😀

        Reply
    2. Jenni says

      October 11, 2019 at 7:12 pm

      5 stars
      I made this pasta for dinner last night and it was soooo good! With all the great tips and steps, I felt like I was easily able to make this and it turned out great! We will definitely be making this meal again!

      Reply
      • Claire McEwen says

        October 11, 2019 at 9:08 pm

        Oh I am so pleased that you and the family enjoyed the pasta.
        Thank you for the kind words!
        Cx

        Reply
    3. Gina says

      October 10, 2019 at 3:00 am

      5 stars
      This looks delicious! Do you think this recipe would work with plant-based chorizo too? It looks so yummy! Also I know you mentioned other pastas but could I also use spaghetti? Can't wait to try it!

      Reply
      • Claire McEwen says

        October 10, 2019 at 5:02 am

        Hi Gina, I have never cooked with plant based chorizo but I can't see why it wouldn't work. As long as it has plenty of the smokey garlic flavor that the meat based version has then you should be fine. If it is less fatty you might need to add a bit more oil? But otherwise I am sure it will be great.

        And you can definitely use spaghetti, the sauce will work with any pasta as it is nice and rich and clings to any shape.

        Hope you enjoy it!

        Cx

        Reply

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