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overhead view of pasta on plate with creamy tomato sauce, slices of chorizo and parmesan

creamy chorizo pasta

  • Author: Brittney
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 3


This easy chorizo pasta is made with primarily pantry ingredients and ready in just 30 minutes!


  • pasta 8 oz (225 g)
  • (we recommend rigatoni or penne)
  • olive oil ½ tbsp
  • spanish chorizo*, sliced 8 oz (225 g)
  • fire roasted tomatoes 14 oz (400 g)
  • smoked paprika ½ tsp
  • heavy cream ¼ c (60 ml)
  • parmesan, grated (optional) ¼ c (20 g)
  • salt to taste


  1. Bring a large pot of salted water to boil. Cook the pasta according to package instructions until al dente.
  2. Heat the olive oil in a skillet over medium-high heat. Cook the chorizo until slightly crispy around the edges (about 3-5 minutes) and then set aside.
  3. Reduce heat to medium-low. Add the fire roasted tomatoes, smoked paprika and heavy cream. Cook for 5 minutes or until reduced to your preference, stirring often.
  4. Stir in the parmesan if using and season with salt to taste.
  5. Return the chorizo to the pan and toss the pasta with the sauce.


Spanish chorizo: Make sure to use Spanish chorizo (which tends to be fully cooked) as opposed to Mexican chorizo (which is a seasoned and ground raw sausage).

  • Category: dinner
  • Method: stovetop
  • Cuisine: spanish

Keywords: chorizo pasta, creamy chorizo pasta, pasta with chorizo