Best 20 Pasta Chorizo Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Pasta chorizo is a versatile and flavorful dish that can be enjoyed by people of all ages. With its smoky, spicy flavor, chorizo adds a unique depth to pasta dishes, while the pasta itself provides a hearty and comforting base. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, there's sure to be a pasta chorizo recipe that fits your needs.

Let's cook with our recipes!

CHICKEN AND CHORIZO PASTA BAKE



Chicken and Chorizo Pasta Bake image

Not a recipe for people on a diet - chicken, sausage, and penne is baked in a creamy tomato sauce. I cook the meats, pasta, and sauce all at the same time, but it can be done individually and refrigerated before baking it in the oven.

Provided by Simon Wraight

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h10m

Yield 4

Number Of Ingredients 11

3 ½ cups penne pasta
1 tablespoon olive oil
4 boneless chicken breasts, cut into 1/2 inch cubes
1 red bell pepper, chopped
1 chorizo sausage, cut into chunks
1 ½ cups tomato puree
1 cup light cream
½ teaspoon red pepper flakes
½ cup shredded Cheddar cheese
½ cup shredded mozzarella cheese
¼ cup freshly grated Parmesan cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
  • Heat the oil in a large deep skillet over medium-high heat. Add chicken, and cook until firm and lightly browned, about 5 minutes. Stir in the bell pepper and chorizo and cook for 5 minutes until the chorizo is hot and the chicken is no longer pink in the center. Remove from heat.
  • Pour the tomato puree, cream, and red pepper flakes into a small saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer 5 minutes until the sauce has thickened. Add drained pasta and sauce to the skillet containing the chicken and mix well. Spoon the mixture into an oven proof dish. Sprinkle the Cheddar, mozzarella, and Parmesan cheese over the top. Bake 30 minutes, or until the top is golden and bubbly.

Nutrition Facts : Calories 885.2 calories, Carbohydrate 62.3 g, Cholesterol 215.5 mg, Fat 36.5 g, Fiber 5.3 g, Protein 74.2 g, SaturatedFat 17 g, Sodium 954.9 mg, Sugar 7 g

ONE-POT SPANISH-STYLE SHRIMP AND CHORIZO PASTA



One-Pot Spanish-Style Shrimp and Chorizo Pasta image

Fideos are very thin noodles that are traditionally cooked right in the sauce, allowing them to soak up maximum flavor. Both angel hair pasta and capellini are great substitutes if you don't have access to Spanish fideos. To create a nutty, smoky layer, the noodles are first toasted with olive oil and chorizo. A good-quality bottled clam juice is important here, since it creates the briny broth that accentuates the shrimp and enhances the overall seafood flavor; the Bar Harbour brand has a very clean and naturally briny clam flavor.

Provided by Kay Chun

Categories     pastas, seafood, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

1/4 cup extra-virgin olive oil, plus more for drizzling
1/2 cup finely chopped onion
8 ounces fideos, angel hair pasta or capellini, broken into 3-inch pieces
Kosher salt and black pepper
3 garlic cloves, minced
2 tablespoons tomato paste
4 ounces Spanish chorizo, casing removed and sliced 1/2-inch thick
1 medium fennel bulb, trimmed, quartered and sliced into thin wedges
2 (8-ounce) bottles clam juice
1 pound large shrimp, cleaned
1/2 cup frozen peas
1/4 cup freshly grated Parmesan
1 tablespoon lemon juice
1/4 cup chopped parsley
Lemon wedges, for serving

Steps:

  • Heat oil in a large Dutch oven over medium heat. Add onion and pasta, season with salt and pepper and cook over moderate heat, stirring, until pasta starts to turn golden, about 5 minutes (pasta will break up a bit during stirring).
  • Lower heat and add garlic, tomato paste and chorizo, and cook until tomato paste is lightly caramelized, 2 to 3 minutes. Add fennel, clam juice and 1 cup of water and season with salt and pepper. Bring to a boil, cover and simmer over moderate heat until pasta has softened and most of the liquid is absorbed, about 5 minutes.
  • Stir in shrimp, peas and Parmesan, cover and cook until shrimp is opaque, about 3 to 4 minutes. Stir in lemon juice and parsley.
  • Drizzle with oil and serve with lemon wedges.

Nutrition Facts : @context http, Calories 435, UnsaturatedFat 13 grams, Carbohydrate 37 grams, Fat 19 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 5 grams, Sodium 1310 milligrams, Sugar 4 grams, TransFat 0 grams

JEN'S CHORIZO PASTA



Jen's Chorizo Pasta image

Spicy chorizo sausage served with a delectable cream sauce over pasta.

Provided by Front Porch Bliss

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 50m

Yield 6

Number Of Ingredients 12

5 (4 ounce) links chorizo sausage (such as Johnsonville®)
1 (16 ounce) box penne pasta
1 cup butter
4 cloves garlic, minced
1 cup heavy whipping cream
¼ teaspoon crushed red pepper flakes
1 cup grated Parmesan cheese
1 tablespoon butter
1 onion, sliced
1 red bell pepper, sliced
1 (8 ounce) package button mushrooms, stems trimmed
salt and pepper to taste

Steps:

  • Preheat an outdoor grill for medium heat, and lightly oil the grate.
  • Cook the sausages on the preheated grill, turning occasionally, until no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Cut into bite sized pieces; set aside.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
  • Meanwhile, melt 1 cup of butter in a saucepan over medium heat. Stir in the garlic, and cook until softened and fragrant, about 5 minutes. Stir in the cream and red pepper flakes; bring to a simmer over medium-high heat, and whisk in the Parmesan cheese until melted. Keep warm over low heat, stirring occasionally to keep smooth.
  • Melt the remaining 1 tablespoon of butter in a large skillet over medium-high heat. Stir in the onion, red bell pepper, and mushrooms. Cook and stir until the vegetables are tender. Once tender, stir in the chorizo pieces, and cook until hot. Combine with the penne pasta and Parmesan cream sauce to serve.

Nutrition Facts : Calories 1199.9 calories, Carbohydrate 62.6 g, Cholesterol 234.6 mg, Fat 88.8 g, Fiber 3.7 g, Protein 40.4 g, SaturatedFat 45.9 g, Sodium 1610.8 mg, Sugar 4.9 g

SPICY CHORIZO PASTA



Spicy Chorizo Pasta image

Macaroni and chorizo is classic Spanish comfort food. While iterations abound, it typically starts by frying smoked chorizo with a little onion, adding canned or fresh tomato and maybe some oregano, then letting it simmer into a thick tomato sauce. It's often topped with cheese and baked like a mac and cheese. Instead of fresh tomatoes, this recipe uses highly concentrated tomato paste, which is made by cooking down tomatoes for ages so you don't have to. The paste fries in the chorizo's rendered drippings for a very fast, silky, smoky and spicy sauce. When shopping for this recipe, look for Spanish chorizo, a shelf-stable sausage usually found near salami and other cured meats in the grocery store. Mexican chorizo is sold fresh and is made with different chiles and spices.

Provided by Ali Slagle

Categories     dinner, weekday, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

Kosher salt and black pepper
1 pound orecchiette or other short pasta
1/4 cup olive oil
4 ounces Spanish chorizo, casing removed (see Tip), if necessary, and thinly sliced
3 tablespoons double concentrate tomato paste (or 6 tablespoons canned tomato paste)
3 garlic cloves, peeled and smashed
1/2 teaspoon red-pepper flakes

Steps:

  • Bring a large pot of salted water to a boil. Add pasta and cook, according to package directions, until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
  • Meanwhile, in a large Dutch oven, heat the olive oil and chorizo over medium-high. Cook, stirring occasionally, until chorizo is crisp and brown, 2 to 3 minutes. Turn off the heat and use a slotted spoon to transfer the chorizo to a plate.
  • Return the pot to medium heat and add the tomato paste and garlic. Cook, stirring, until the tomato paste is caramelized and a shade darker, 3 to 5 minutes, covering the pan if the splattering is wild. Add the red-pepper flakes and a few grinds of black pepper, then remove from heat.
  • Add the cooked pasta and 1/2 cup of the reserved pasta water to the tomato mixture. Return the pot to the medium-high heat, and stir vigorously until the pasta is well coated. Add more pasta water until the sauce is glossy. Stir in the chorizo and season to taste with salt and pepper.

PASTA WITH CHORIZO AND SPINACH



Pasta with Chorizo and Spinach image

This zippy entree from Athena Russell of Florence, South Carolina looks and tastes special, but it's a cinch to make. "When I get home from work, I like to prepare quick dishes, and this is one of our favorites," Athena says.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 13

1-1/4 cups uncooked penne pasta
4 teaspoons olive oil
1/3 pound uncooked chorizo or bulk spicy pork sausage
1 small onion, thinly sliced
4 ounces sliced fresh mushrooms
1/3 cup water-packed artichoke hearts, rinsed, drained and quartered
1/3 cup chopped oil-packed sun-dried tomatoes, drained
1 garlic clove, minced
1/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon pepper
3 cups chopped fresh spinach
2 tablespoons grated Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, heat oil in a large skillet; crumble chorizo into the pan. Add the onion, mushrooms, artichokes, tomatoes, garlic, oregano, salt and pepper. Cook and stir over medium heat until chorizo is fully cooked and vegetables are tender. , Add spinach; cook and stir for 1-2 minutes or until wilted. Drain pasta; top with chorizo mixture. Sprinkle with cheese.

Nutrition Facts : Calories 635 calories, Fat 37g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 1333mg sodium, Carbohydrate 47g carbohydrate (5g sugars, Fiber 5g fiber), Protein 29g protein.

PASTA CHORIZO



Pasta Chorizo image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 2 servings

Number Of Ingredients 42

2 tablespoons blended oil
1 shallot, thinly sliced
2 cloves garlic, minced
8 to 10 cloves garlic, simmered in blended oil until soft
2 tablespoons red wine
1 cup Cooked Chorizo, recipe follows
6 tablespoons chicken stock, plus more if needed
2 cups Tomato Sauce, recipe follows
1/4 cup heavy cream
13 ounces Blanched Fresh Pasta, recipe follows
Salt and pepper
4 tablespoons unsalted butter, chilled
2 ounces fresh mozzarella, torn
2 tablespoons prepared pesto (we use spinach and almond pesto)
Oil, for greasing
2 pounds ground pork
2 tablespoons dried oregano leaves
2 tablespoons smoked paprika
2 tablespoons Spanish paprika
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Pinch cayenne pepper, optional
Salt and pepper
2 tablespoons minced garlic
1/2 tablespoon sherry vinegar
1 teaspoon Worcestershire sauce
1 tablespoon blended oil
1/2 yellow onion, chopped
1 tablespoon dried basil
1 tablespoon dried oregano leaves
2 tablespoons minced garlic
2 tablespoons red wine
Three 16-ounce cans diced tomatoes
1/2 tablespoon balsamic vinegar
2 teaspoons sugar
Pinch crushed red pepper flakes
1 cup tomato paste
Salt and pepper
1 pound all-purpose flour, plus extra for dusting
1 1/4 cups egg yolks
1/4 cup blended oil, plus more for tossing the pasta
Salt

Steps:

  • Heat a large skillet over medium-high heat, then add the oil. Add the shallots and minced garlic and sauté, stirring, until fragrant, about 1 minute. Add the whole garlic cloves and deglaze the pan with the wine. Add the Cooked Chorizo and chicken stock.
  • Let the mixture simmer until reduced slightly. Add the Tomato Sauce and heavy cream and simmer 2 to 3 minutes more. Add the pasta and stir until well coated and heated through. If the pasta becomes dry, add a splash of stock. Season with salt and pepper to taste.
  • Remove the pan from the heat and swirl in the butter until combined. Divide the pasta between 2 bowls. To finish the dish, top with the mozzarella and pesto.
  • Preheat the oven to 375 degrees F. Grease a sheet pan.
  • Place the pork in a large bowl. In a separate bowl, thoroughly mix the oregano, smoked paprika, Spanish paprika, cumin, cinnamon, cayenne (if using), 1 teaspoon salt and 1/2 teaspoon pepper. Add the spice mixture to the pork, then add the garlic, vinegar, Worcestershire sauce and 1/4 cup water and thoroughly mix.
  • Spread out the chorizo on the prepared sheet pan and bake until just cooked through, 10 to 15 minutes. Using a spatula, form crumbles by chopping and stirring. Add more spice or salt to taste. Let cool completely before use.
  • Heat a 4-quart saucepan over medium-high heat, then add the oil. Add the onions, basil and oregano and stir until the onions are translucent, about 5 minutes. Add the garlic, stir for 1 minute, then deglaze with the wine. Add the tomatoes, vinegar, sugar and red pepper flakes.
  • Bring to a simmer, stirring, then reduce the heat to low. Add the tomato paste and stir until well combined. Season with salt and pepper and simmer for 20 minutes. Taste for seasoning, then lightly blend with an immersion blender. Do not puree.
  • Combine the flour, egg yolks, oil, 1/4 cup water and 2 1/2 teaspoons salt in a stand mixer fitted with the dough hook attachment. Mix on low speed until the dough pulls away from the sides of bowl. Turn the dough out onto the counter and knead to form a uniform ball. Wrap in plastic wrap and let rest at room temperature for 1 hour (or overnight in the refrigerator).
  • When the dough is ready, bring 1 to 2 gallons of salted water to a boil.
  • Meanwhile, set up your pasta machine, unwrap the dough and dust with flour. Cut the dough in half and rewrap the half you're not using.
  • Flatten the dough enough to fit into the roller. Open the pasta roller to widest setting (#1). Pass the dough through the roller, dusting with flour as needed now and as you continue to roll out the dough to prevent sticking. Narrow the roller to the #2 setting and pass the dough through. Continue to the #4 setting, then the #5 setting. Trim the ends and cut into 12-inch sheets. Repeat the process with the remaining dough half.
  • Dust the finished sheets with flour, then fold into thirds. Keep the folded sheets as straight as possible and, using a sharp knife, cut into 1/4-inch strands to form tagliatelle. Dust the pasta with flour if needed to prevent sticking.
  • Blanch the pasta in the boiling water until it floats, about 4 minutes. (The pasta will be cooked lightly in the chorizo tomato sauce, so do not overcook it during the blanching phase. No one likes mushy pasta.) Drain and transfer to an ice bath to slow the heating. Drain well and toss with oil. Divide into nine 6.5-ounce portions.

CHORIZO TOMATO ROTINI PASTA RECIPE BY TASTY



Chorizo Tomato Rotini Pasta Recipe by Tasty image

Here's what you need: oil, chorizo, onion, ground beef, salt, pepper, tomato sauce, rotini pasta, parmesan cheese, fresh basil

Provided by Alvin Zhou

Categories     Dinner

Yield 3 servings

Number Of Ingredients 10

1 tablespoon oil
4 oz chorizo, chopped
½ onion, chopped
1 lb ground beef
2 teaspoons salt
2 teaspoons pepper
3 cups tomato sauce
1 ¼ cups rotini pasta
½ cup parmesan cheese
½ cup fresh basil, chopped

Steps:

  • Heat oil in a large pot over medium-high heat.
  • Cook chorizo until slightly crispy.
  • Add the onions and cook until translucent.
  • Add the beef, salt, and pepper, cooking until no pink is showing.
  • Pour in the tomato sauce, and cook until sauce thickens.
  • Add the pasta, parmesan, and basil, stirring until the pasta is evenly coated.
  • Enjoy!

Nutrition Facts : Calories 948 calories, Carbohydrate 57 grams, Fat 49 grams, Fiber 5 grams, Protein 65 grams, Sugar 10 grams

CHORIZO AND PASTA



Chorizo and Pasta image

Italian noodles go to Mexico when you add spicy chorizo sausage along with ready-to-use canned tomatoes with garlic and onion.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 5

Number Of Ingredients 6

1 lb bulk pork chorizo sausage
1 medium onion, finely chopped (1/2 cup)
1 can (14.5 oz) organic diced tomatoes with garlic and onion, undrained
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
5 cups uncooked dumpling egg noodles or wide egg noodles (8 oz)
1/2 cup water

Steps:

  • In 12-inch nonstick skillet, cook chorizo and onion over medium-high heat 8 to 10 minutes, stirring frequently, until chorizo is no longer pink and onion is tender.
  • Stir in remaining ingredients. Increase heat to high; heat to boiling. Reduce heat to medium; cover and cook 10 to 15 minutes, stirring occasionally, until noodles are tender and mixture is desired consistency.

Nutrition Facts : Calories 600, Carbohydrate 37 g, Cholesterol 115 mg, Fat 2, Fiber 2 g, Protein 29 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1560 mg, Sugar 4 g, TransFat 0 g

CHICKEN AND CHORIZO PASTA



Chicken and Chorizo Pasta image

A chicken and chorizo lovers' delight! Cooked in cider with garlic and peppers, this recipe offers a light, fresh flavor. Garnish with grated Parmesan cheese. Serve alone, with a tossed green salad, or with garlic bread.

Provided by Baby Alice

Categories     Main Dish Recipes     Pasta     Chicken

Time 52m

Yield 2

Number Of Ingredients 11

1 tablespoon olive oil
2 skinless, boneless chicken breast halves, cut into chunks
20 slices chorizo sausage
½ onion, chopped
1 green bell pepper, sliced
1 clove garlic, minced
1 (14 ounce) can diced tomatoes
¾ cup hard apple cider, or more to taste
1 ½ teaspoons tomato paste
salt and ground black pepper to taste
1 cup penne pasta

Steps:

  • Heat olive oil in a large skillet over medium heat. Cook and stir chicken in the hot oil until no longer pink in the center and juices run clear, about 10 minutes. Stir in chorizo and onion; cook for 2 minutes. Add green bell pepper and garlic; cook until softened, about 5 minutes. Stir in tomatoes, apple cider, tomato paste, salt, and pepper; bring to a boil.
  • Mix penne into the skillet. Cover and simmer, adding more cider if needed, until penne is tender, about 15 minutes. Uncover and cook until sauce thickens slightly, about 5 minutes more.

Nutrition Facts : Calories 1069.5 calories, Carbohydrate 47.8 g, Cholesterol 183.3 mg, Fat 64.3 g, Fiber 4.5 g, Protein 63.7 g, SaturatedFat 22.2 g, Sodium 2234.5 mg, Sugar 15.1 g

SPICY CLAM CHORIZO PASTA



Spicy Clam Chorizo Pasta image

Clams work their way into plenty of dishes in the Baja Peninsula of Mexico, which is where the chef Pati Jinich picked up this recipe for pasta con salsa picante de chorizo y almejas. The dish, which she featured on an episode of her PBS show, "Pati's Mexican Table," is a nod to the prized clams that are harvested in and around the coastal lagoons on Mexico's Pacific shores. It pays homage to the surf-and-turf dishes in Tijuana, where cooks find seemingly endless ways to mix meat and seafood on a single plate. The dish takes its aggressive heat from chorizo and chiles de arbol, but it can be dialed down by substituting 1/2 teaspoon or less of red-pepper flakes. The beer in the dish is Ms. Jinich's nod to the craft-beer boom in Baja.

Provided by Kim Severson

Categories     dinner, weeknight, pastas, seafood, main course

Time 45m

Yield 4 large servings

Number Of Ingredients 14

4 to 5 dozen small littleneck clams
4 tablespoons olive oil
1/2 pound chorizo sausage, casings removed and filling chopped
1 cup finely chopped white onion
5 garlic cloves, pressed or finely chopped
2 chiles de arbol, stemmed and chopped (keep the seeds), plus more to taste
1 cup light beer
1/2 teaspoon kosher or sea salt, or to taste
1 (28-ounce) can crushed tomatoes
2 tablespoons tomato paste
1 teaspoon honey
1 pound spaghetti
2 tablespoons chopped cilantro leaves, for garnish
2 tablespoons chopped parsley leaves, for garnish

Steps:

  • Rinse and scrub the clams under cold water, making sure they are closed and unbroken. Discard any that aren't closed. Drain well.
  • Heat 2 tablespoons of the olive oil in a large pot or casserole with a lid set over medium-high heat. Once hot, add the chorizo, breaking it into smaller pieces with 2 wooden spatulas or spoons, and fry until it begins to crisp and brown, about 4 minutes. Remove the chorizo with a slotted spoon and place in a bowl.
  • Add the 2 remaining tablespoons of olive oil to the rendered chorizo fat and reduce the heat to medium. Add the onion and cook, stirring often, for a couple of minutes until softened. Add the garlic and chile de arbol and cook for a minute, until the garlic is fragrant and the chile de arbol begins to toast. Pour in the beer, add the salt, and once it comes to a simmer, incorporate the drained clams. Let it come to a simmer again, cover with a lid, and cook for 6 to 7 minutes, shaking the pot occasionally to help distribute the clams, until the shells open.
  • Remove the lid and, using a slotted spoon, transfer the clams into a bowl, including the clam meat that may have fallen from the shells, and discarding those with closed shells. Raise the heat to medium-high and continue to cook the beer-clam liquid for 6 to 7 minutes, so it strongly simmers and a lot of the alcohol evaporates. Add the crushed tomatoes, tomato paste and honey. Stir well, reduce the heat to low, cover and cook for 10 to 12 minutes, stirring once in between.
  • Meanwhile, bring salted water to a boil in a large pot. Add the spaghetti and cook until al dente, about 9 to 10 minutes.
  • Remove about 3 dozen clams from their shells and discard those shells. Remove the lid from the pot with the sauce and incorporate the cooked chorizo, shelled clam meat and the clams still in their shells. Mix well.
  • Strain the spaghetti and add it to the sauce. Toss until it is coated. Transfer to a serving platter or individual bowls. Garnish with the parsley and cilantro, and serve.

Nutrition Facts : @context http, Calories 1034, UnsaturatedFat 25 grams, Carbohydrate 117 grams, Fat 39 grams, Fiber 9 grams, Protein 51 grams, SaturatedFat 11 grams, Sodium 1877 milligrams, Sugar 17 grams, TransFat 0 grams

GOAT CHEESE PASTA WITH CHORIZO AND CHERRY TOMATOES



Goat Cheese Pasta with Chorizo and Cherry Tomatoes image

A light, flavorsome dish that is nice to have all year round!

Provided by Rex

Time 30m

Yield 8

Number Of Ingredients 8

1 (16 ounce) package penne pasta
¼ cup olive oil
3 stalks green onion
1 ½ pints cherry tomatoes, quartered
½ cup finely chopped fresh basil
3 tablespoons balsamic vinegar
9 ounces smoked chorizo sausage links, sliced
2 (8 ounce) packages goat cheese

Steps:

  • Add 1 tablespoon salt to a large pot of water; bring to a boil. Add penne and olive oil and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
  • While the pasta is cooking, chop green onions: Cut green parts diagonally, and cut white parts into thin, round slices. Transfer to a bowl with the cherry tomatoes, basil, and vinegar.
  • Place chorizo in a separate bowl. Chop goat cheese, then crush it and mix it in with the chorizo.
  • Drain pasta and transfer to a large bowl. Add chorizo-goat cheese mixture; stir until cheese is melted and pasta is coated. Then put the vegetables into the pasta and stir to combine.

Nutrition Facts : Calories 600.7 calories, Carbohydrate 46.6 g, Cholesterol 67.3 mg, Fat 35 g, Fiber 2.7 g, Protein 26.5 g, SaturatedFat 16.6 g, Sodium 617.7 mg, Sugar 4.3 g

PASTA WITH MUSSELS AND CHORIZO



Pasta with Mussels and Chorizo image

Categories     Pasta     Sauté     Sausage     Mussel     White Wine     Spring     Cilantro     Gourmet

Yield Makes 6 main-course servings

Number Of Ingredients 10

1/2 cup extra-virgin olive oil
2 Spanish chorizo links (spicy cured pork sausage; 1/2 lb total), finely chopped
2 shallots, finely chopped
1 tablespoon minced garlic
1/2 cup dry white wine
1 pound dried pasta such as campanelli (bellflower)
4 pounds mussels (preferably cultivated),cleaned and steamed , then shucked
1/4 cup finely chopped fresh flat-leaf parsley
1/2 cup finely chopped fresh cilantro
2 tablespoons fresh lemon juice, or to taste

Steps:

  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chorizo and shallots, stirring, until chorizo is golden brown on edges, about 4 minutes. Add garlic and sauté, stirring, 1 minute. Add wine and simmer until liquid is reduced by half, about 5 minutes. Keep sauce warm, covered.
  • Cook pasta in a large pot of
  • Return pasta to pot and add sauce, mussels, parsley, cilantro, and 1/2 cup pasta cooking water. Cook over low heat, stirring, until mussels are heated through. Add more cooking water if pasta seems dry.
  • Toss pasta with lemon juice and salt and pepper to taste.

PASTA WITH CHICKPEAS, CHORIZO AND BREAD CRUMBS



Pasta With Chickpeas, Chorizo and Bread Crumbs image

If you're a planner, you can soak and cook dried chickpeas for this easy pasta dish, but if you're not, no worries. Using two or three cans makes it a real cinch; you'll have it on the table in about 20 minutes. First, brown the chorizo or kielbasa and set aside. Toast the bread crumbs in the same pan with a smattering of minced garlic, and set that aside, too. Dump the chickpeas into the pan with a bit of their liquid and let that reduce a bit while the pasta cooks. After draining the pasta, toss it with the chickpeas and sausage, and heat through. Serve it in big bowls with bread crumbs scattered over the top and a few aggressive grinds of the pepper mill. Our favorite pasta shape for this recipe is conchiglie, or shells, because the chickpeas nestle inside like they belong there, but it will work with almost any small cut pasta.

Provided by Mark Bittman

Categories     weeknight, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

Salt and black pepper
Extra virgin olive oil, as needed
1/4 pound cooked Spanish chorizo or kielbasa, chopped
1 tablespoon minced garlic
1 cup coarse fresh bread crumbs
4 cups cooked chickpeas, with their liquid
1/2 pound pasta, like shells, ziti or penne (even smaller cut pasta is good here)
Chopped parsley leaves, for garnish

Steps:

  • Set a large pot of water to boil and salt it. Put 1 tablespoon olive oil in a skillet over medium heat and add chorizo; heat, stirring occasionally, until chorizo is lightly browned, then remove with a slotted spoon and set aside. Add 2 tablespoons olive oil and then the garlic; cook until it colors lightly, then add bread crumbs. Toast, shaking skillet frequently, until bread crumbs turn golden brown, about 10 minutes; if necessary, add a little more olive oil. Season with salt and pepper and remove to a bowl.
  • Add 2 more tablespoons olive oil to skillet and, over medium heat, chickpeas and about 1 cup of their liquid. Cook pasta until it is nearly but not quite tender; drain, then add it to chickpeas. Cook, stirring occasionally, until pasta is tender; stir in chorizo, heat through, and taste and adjust seasoning.
  • Serve chickpea-pasta mixture in bowls, garnished with crisp bread crumbs and a sprinkling of parsley.

Nutrition Facts : @context http, Calories 754, UnsaturatedFat 13 grams, Carbohydrate 109 grams, Fat 21 grams, Fiber 16 grams, Protein 33 grams, SaturatedFat 6 grams, Sodium 950 milligrams, Sugar 11 grams

RIGATONI PASTA WITH CHORIZO



Rigatoni Pasta with Chorizo image

This is a great, fast dinner that's perfect for a potluck or weeknight meal. You can substitute chicken for the sausage, or delete the sausage to make it vegetarian, and it would still taste great!

Provided by Sarah

Categories     Main Dish Recipes     Pasta

Time 50m

Yield 8

Number Of Ingredients 13

1 (16 ounce) package rigatoni pasta
1 tablespoon butter
2 cloves garlic, minced
1 onion, diced
1 green bell pepper, diced
1 pound chorizo sausage links, sliced
2 tablespoons butter
2 tablespoons flour
2 cups whole milk
1 (14.5 ounce) can diced tomatoes, undrained
¼ teaspoon salt
¼ teaspoon pepper
¼ cup Parmesan cheese, grated

Steps:

  • Bring a large pot of lightly salted water to a boil. Add rigatoni, and cook until al dente, 8 to 10 minutes; drain.
  • Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Stir in the garlic, onion, and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the chorizo slices, and continue cooking until the chorizo is no longer pink in the center, about 10 minutes.
  • Melt the remaining 2 tablespoons butter in a saucepan over medium heat. Whisk in the flour, and cook for 5 minutes, stirring constantly. Slowly whisk in the milk, and bring to a simmer over medium-high heat. Add the diced tomatoes, salt, and pepper, then reduce the heat to medium-low, and simmer 10 minutes to thicken and smooth the sauce. Stir the cooked chorizo into the sauce along with the drained rigatoni pasta. Stir, and sprinkle with Parmesan cheese to serve.

Nutrition Facts : Calories 574.5 calories, Carbohydrate 50.1 g, Cholesterol 70.2 mg, Fat 30.3 g, Fiber 2.9 g, Protein 25.3 g, SaturatedFat 12.9 g, Sodium 960.2 mg, Sugar 6.9 g

CHORIZO PUMPKIN PASTA



Chorizo Pumpkin Pasta image

I'm a busy student, and this spicy-sweet pasta makes a perfect quick dinner. Even better, it works on a bigger scale to feed a bunch of friends. -Christine Yang, Syracuse, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 8

3 cups uncooked gemelli or spiral pasta (about 12 ounces)
1 package (12 ounces) fully cooked chorizo chicken sausage links or flavor of choice, sliced
1 cup canned pumpkin
1 cup half-and-half cream
3/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups shredded Manchego or Monterey Jack cheese
Minced fresh cilantro, optional

Steps:

  • Cook pasta according to package directions. Drain, reserving 3/4 cup pasta water., Meanwhile, in a large skillet, saute sausage over medium heat until lightly browned; reduce heat to medium-low. Add pumpkin, cream, salt and pepper; cook and stir until heated through. Toss with pasta and enough pasta water to moisten; stir in cheese. If desired, sprinkle with cilantro.

Nutrition Facts : Calories 471 calories, Fat 20g fat (11g saturated fat), Cholesterol 92mg cholesterol, Sodium 847mg sodium, Carbohydrate 48g carbohydrate (7g sugars, Fiber 3g fiber), Protein 26g protein.

CREAMY CHORIZO AND CHICKEN PASTA



Creamy Chorizo and Chicken Pasta image

a mixture of chicken and chorizo with cream that makes this pasta hard to resist and so easy to whip up on a work night

Provided by copperfire

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

400 g dry penne pasta (or whatever pasta you have in the cupboard)
3 chorizo sausage, links
1 large onion, diced
1/2 teaspoon chili flakes
2 garlic cloves
500 g chicken thighs (can also be whatever chicken you like even left overs)
300 ml cooking cream
1/4 cup sun-dried tomato pesto
handful fresh parsley

Steps:

  • Cook your pasta for 8 to 10 mins in a large pot of boiling water, drain , splash in a little olive oil and return to pot
  • Heat your frying pan add the onion garlic and chilli and brown for one min.
  • Add the sliced chorizo and fry til brown ,
  • Remove ingrediants from pan and put aside
  • Add chopped chicken cook til brown
  • Return everything to pan add cream and pesto cook til heated through and thicken slightly ,.
  • Pour over pasta season with salt and pepper to taste add parsley and serve
  • Lovely with a green salad and fresh bread.

ANGEL-HAIR PASTA WITH SAUTEED OYSTERS AND CHORIZO



Angel-Hair Pasta with Sauteed Oysters and Chorizo image

In this easy pasta course, chorizo -- a cured-pork sausage seasoned with chili powder and paprika -- is a lively complement to cooked oysters and a refreshing departure from the smoked bacon commonly paired with them.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 14

3 tablespoons extra-virgin olive oil
4 ounces dried, hot chorizo sausage, thinly sliced into rounds
1/4 cup ( 1/2 stick) unsalted butter
2 tablespoons all-purpose flour
1/2 teaspoon paprika
1/4 teaspoon freshly ground white pepper
Pinch of cayenne pepper
Coarse salt
2 tablespoons sherry
1 1/4 cups heavy cream
2 dozen shucked fresh oysters
8 ounces angel-hair pasta
1/4 teaspoon finely grated orange zest
2/3 cup strained oyster liquor

Steps:

  • Bring a large pot of water to a boil. Meanwhile, heat oil in a large saucepan over medium-high heat. Add chorizo. Cook, stirring, until crisp, about 3 minutes. Transfer to a plate lined with paper towels, and let drain. Wipe out pan.
  • Melt butter in pan over medium heat. Add flour, spices, and 1 teaspoon salt. Cook, whisking constantly, 3 minutes (do not brown). Add sherry, and cook, whisking, 1 minute. Whisk in cream and oyster liquor. Bring to a simmer, and whisk until thick, about 3 minutes.
  • Add salt to boiling water; add pasta, and cook until al dente. Drain. Add oysters to sauce; gently poach until just cooked through, 1 to 2 minutes. Add pasta; toss. Divide among plates. Top with chorizo; sprinkle with orange zest.

CHORIZO AND BROCCOLI RABE PASTA



Chorizo and Broccoli Rabe Pasta image

A quick and easy dish to make. My husband is not an adventurous eater and he loved this.

Provided by kikikalooki

Categories     Main Dish Recipes     Pasta

Time 30m

Yield 6

Number Of Ingredients 10

1 tablespoon olive oil
1 ½ pounds bulk chorizo sausage
4 cloves garlic, minced
1 large onion, cut into 1/2-inch pieces
1 (8 ounce) package uncooked rotini pasta
¼ cup water
2 tablespoons olive oil
1 bunch broccoli rabe, ends trimmed, cut into 2-inch pieces
salt and black pepper to taste
½ cup shredded Parmesan cheese

Steps:

  • Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook and stir the chorizo, garlic, and onion in the hot oil until the chorizo has browned and no longer pink, and the onion has softened, about 10 minutes. Pour off any excess grease, then transfer to a bowl.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
  • Pour the water and 2 tablespoons olive oil into the skillet that the chorizo was cooked in. Bring to a boil over high heat, then add the broccoli rabe, cover, and cook until tender, about 4 minutes. Uncover, and stir in the chorizo mixture; bring to a simmer. Toss the pasta with the chorizo mixture in a large bowl. Season to taste with salt and black pepper, and sprinkle in the Parmesan cheese. Stir gently before serving.

Nutrition Facts : Calories 769.4 calories, Carbohydrate 35.4 g, Cholesterol 105.7 mg, Fat 52.7 g, Fiber 2.7 g, Protein 36.6 g, SaturatedFat 18.5 g, Sodium 1518.8 mg, Sugar 2.6 g

CHORIZO PASTA BAKE



Chorizo Pasta Bake image

You can vary the spiciness of this dish by adding more chillies. I served this to visitors and it's now his favourite meal - she says he'd have it for every meal if she'd let him! So, I'm a very happy cooker. ;o) If you cook pasta on a rolling boil it is less likely to stick together - and it doesn't boil over - I don't know why! It just doesn't. My husband likes to pour EVOO and balsamic vinegar over his, but that's him!

Provided by franja

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

1 onion, chopped
1 tablespoon oil
200 g chorizo sausage
400 g chopped tomatoes (canned)
1 tablespoon tomato puree
1 green chili pepper, sliced thinly
300 g pasta
200 g cheese

Steps:

  • Heat oil and fry onion until soft and translucent.
  • Empty tin of tomatoes into saucepan and add cooked onion, chilli, tomato puree & chorizo.
  • Bring to boil than simmer for 30 minutes.
  • Meanwhile, cook pasta in plenty of boiling salted water.
  • Drain pasta.
  • Add sauce to pasta and mix together well.
  • Place in ovenproof dish and cover with the grated cheese.
  • Bake in oven - Gas mark 6 - 200C (180C in fan oven) for 20 - 30 minutes depending on how crusty you like the cheese topping.
  • Serve with crusty bread.

Nutrition Facts : Calories 736.9, Fat 36.1, SaturatedFat 15.6, Cholesterol 76, Sodium 1112, Carbohydrate 69.2, Fiber 4.2, Sugar 5.9, Protein 33.1

VEGETARIAN PASTA WITH ARTICHOKE HEARTS AND SOY CHORIZO



Vegetarian Pasta with Artichoke Hearts and Soy Chorizo image

This is a creamy pasta that's not too heavy, featuring artichoke hearts plus a hint of heat from spicy soy chorizo and jalapeno. This goes great with a spinach or dark green salad with Kalamata olives.

Provided by ASeid

Categories     Main Dish Recipes     Pasta

Time 25m

Yield 4

Number Of Ingredients 13

½ (1 pound) package whole grain penne pasta
1 (6 ounce) jar marinated artichoke hearts - drained and chopped, with marinade reserved
1 tablespoon olive oil
1 tablespoon butter
1 cup sliced onion
3 ounces soy chorizo (such as Trader Joe's®), or more to taste, chopped
1 tablespoon chopped jalapeno pepper
1 teaspoon dried basil
½ cup reduced-fat sour cream
½ cup Greek yogurt
¼ cup shredded mozzarella cheese
1 pinch cayenne pepper, or to taste
3 tablespoons grated Parmesan cheese, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
  • Meanwhile, pour 1/4 cup artichoke marinade into a large skillet over medium heat. Add olive oil and butter. Add onion and cook until soft, about 5 minutes. Add artichoke hearts, soy chorizo, jalapeno pepper, and basil. Cook 5 minutes more and remove from heat. Stir in sour cream, yogurt, mozzarella cheese, and cayenne pepper.
  • Drain cooked penne and toss immediately with the warm sauce in the skillet. Sprinkle Parmesan cheese on top and serve.

Nutrition Facts : Calories 463.8 calories, Carbohydrate 51.4 g, Cholesterol 32.9 mg, Fat 20.9 g, Fiber 6.8 g, Protein 20.9 g, SaturatedFat 7.8 g, Sodium 553 mg, Sugar 3.5 g

Tips:

  • Choose the right chorizo: Spanish chorizo is the traditional choice for pasta dishes, but Mexican chorizo can also be used. If you are using Mexican chorizo, be sure to cook it until it is browned and crispy.
  • Use a variety of vegetables: Vegetables such as bell peppers, onions, and tomatoes are all great additions to pasta with chorizo. You can also use leafy greens such as spinach or kale.
  • Don't be afraid to experiment with different cheeses: Parmesan, cheddar, and mozzarella are all popular choices for pasta with chorizo, but you can also try using other cheeses such as feta or goat cheese.
  • Add a splash of cream or milk: A splash of cream or milk can help to create a creamy and flavorful sauce.
  • Serve with a side of crusty bread: Crusty bread is the perfect accompaniment to pasta with chorizo. It can be used to soak up the sauce and add a bit of extra texture to the dish.

Conclusion:

Pasta with chorizo is a quick, easy, and flavorful dish that is perfect for a weeknight meal. It is also a great way to use up leftover chorizo. Experiment with different ingredients and find your favorite combination of flavors. Enjoy!

Related Topics