Creamy Chorizo Pasta

This Creamy Chorizo Pasta is all about comfort. The smoky richness of the chorizo gives the sauce a deep, savoury backbone, while the cream brings it all together into something unapologetically indulgent. It’s not an everyday pasta—but when you need a little treat, this one’s worth it.

The Creamy Chorizo Pasta recipe is straightforward but delivers on flavour. The chorizo crisps up, releasing its smoky oils into the pan, and those oils form the base of a simple tomato sauce. A splash of cream, a handful of cheese, and some fresh basil finish it off. Toss it with your favourite pasta, and you’ve got a dish that feels far more special than the effort it takes to make.

Watch me make it here.

Table of Contents

• Ingredient Breakdown
• This Creamy Chorizo Pasta is All About the Sauce
• This Creamy Chorizo Pasta is Very Adaptable
• Variations on this Creamy Chorizo Pasta
• More Creamy Pasta Recipes

Ingredient Breakdown

• Chorizo: Diced small so it crisps nicely, releasing all its smoky, spiced oils into the sauce.
• Extra-virgin olive oil: Just a splash to help the chorizo along as it renders.
• Onion: Adds sweetness and depth, softening in the chorizo oil for extra flavour.
• Garlic: A single clove is all you need for a subtle savoury kick.
• Tinned tomatoes: A good-quality tin of finely chopped or crushed tomatoes is non-negotiable for a smooth, rich sauce.
• Double concentrated tomato purée: Intensifies the tomato flavour and adds a little extra sweetness.
• Sugar: Balances the acidity of the tomatoes without making the sauce overly sweet.
• Single cream: Brings richness and a silky texture to the sauce.
• Grana Padano or Parmigiano Reggiano: Adds a savoury, nutty depth to finish the sauce.
• Fresh basil: Brings a fragrant freshness that balances the richness.
• Dried pasta of choice: Short or long—choose what you love, as it all works beautifully here.

This Creamy Chorizo Pasta is All About the Sauce

This sauce for this Creamy Chorizo Pasta is deceptively simple but packed with layers of flavour, each step adding its own complexity.

The chorizo is the base, its smoky, spiced oils infusing the pan as it crisps up. Cooking the onion in this rendered fat adds sweetness and depth, balancing the chorizo’s saltiness. When the garlic goes in, it briefly blooms in the oil, adding a subtle savoury undertone.

Tomato purée might seem like a small addition, but it’s crucial for intensifying the tomato flavour for the creamy chorizo pasta sauce. Cooking it for a few minutes allows its natural sugars to caramelise, taking the edge off any bitterness. When the tinned tomatoes and water are added, the sauce begins to simmer, slowly reducing to concentrate its flavours.

Finally, the cream rounds everything out. It mellows the acidity of the tomatoes and creates a luscious texture, while the grated cheese thickens the sauce slightly and adds a savoury finish. Basil is the last touch, adding freshness and cutting through the richness.

This Creamy Chorizo Pasta is Very Adaptable

One of the best things about this Creamy Chorizo Pasta recipe is how adaptable it is. While chorizo brings its signature smoky flavour, you can switch things up depending on what you have on hand:

• Mushrooms: Sautéed mushrooms are a great vegetarian alternative, adding earthiness to the sauce. A splash of smoked paprika mimics the chorizo’s smokiness.
• Chicken or pancetta: Diced chicken or pancetta works well if you want to stick with protein but change the flavour profile.
• Vegetables: Spinach or kale can be stirred in at the end for added greenery, while roasted red peppers bring sweetness and another layer of smokiness.
• Cheese: While Grana Padano or Parmigiano Reggiano are classic choices, pecorino adds a sharper, saltier edge if you prefer bolder flavours.

Experiment with different pasta shapes too—farfalle, orecchiette, or fusilli work brilliantly for catching the sauce.

Variations on this Creamy Chorizo Pasta

This Creamy Chorizo Pasta is at its best when served fresh, but it’s also easy to make ahead. If you want to prep in advance:

• The sauce: Make the sauce up to the point where you add the cream, cheese, and basil. Let it cool completely, then store it in an airtight container in the fridge for up to 3 days. When ready to serve, reheat gently over low heat, stirring in the cream, cheese, and basil just before tossing with pasta.
• The pasta: Cook the pasta fresh when you’re ready to eat. Reheated pasta can lose its texture, so it’s worth the few extra minutes to make it fresh.
• Freezing: The tomato-based sauce (before the cream) freezes well. Store it in a freezer-safe container for up to 3 months. When reheating, add the cream and cheese after thawing to avoid curdling.

If you’re reheating leftovers, reserve a splash of pasta water or use a little milk to loosen the sauce and bring back its creaminess.

More Creamy Pasta Recipes

If you love this Creamy Chorizo Pasta, here are some other rich, indulgent pasta recipes you might like:

• Sausage Vodka Pasta: A delicious twist on a classic favourite. It brings together the rich, savoury notes of sausage with a creamy, velvety vodka-infused tomato sauce. 
• Creamy Tomato and Harissa Pasta: This tasty pasta number is the perfect balance of flavours. It’s creamy and bright, with just a hint of spice.
• Caramelised Fennel and Sausage Pasta: Sometimes all you need is a big bowl of beige and this caramelised fennel and sausage pasta delivers both on taste and comfort.
• Creamy Brown Butter Pumpkin Pasta: Pumpkin purée gets cooked down in brown butter, before being combined with mascarpone, parmesan and warm spices to make the most delicious pasta sauce.
• Creamy Lemon Courgette Orzo:  A one-pot wonder with a short the ingredient list. It gets a big boost of flavour from caramelised lemons. The rest of the dish comes together with courgette, garlic, parmesan and mascarpone for an easy midweek dinner.