Creamy Chorizo Pasta

The chorizo imparts a lovely smoky flavour to the creamy tomato sauce. It’s definitely an indulgent dish, but we all deserve a treat every once in a while!

  • Prep Time: 5 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: Pasta


  • 150 g chorizo, diced
  • extra-virgin olive oil
  • ½ onion, finely chopped
  • 1 large garlic clove, minced
  • 1 x 400 g tin good-quality finely chopped or crushed tomatoes
  • 1 tbsp double concentrated tomato puree
  • ½ tsp sugar
  • 150 ml single cream
  • 40 g grana padano or parmigiano reggiano, grated
  • 1 small handful of fresh basil leaves, finely sliced
  • 400 g dried pasta of choice


  1. Place the chorizo in a cold medium saucepan with a small splash of extra-virgin olive oil. Set the saucepan over a medium heat and cook, stirring occasionally, until the fat has rendered out and the chorizo is beginning to crisp, 5 to 7 minutes.
  2. Add the onion and cook, stirring frequently, until softened, around 5 minutes, then add the garlic and cook, stirring constantly, for 1 minute.
  3. Add the tomato puree and cook, stirring frequently, for 2 to 3 minutes, or until it begins to darken, then add the tinned tomatoes. Fill ½ tin with water and add it to the sauce. Season with sea salt and fresh-ground black pepper and stir to combine. Bring the sauce to a simmer, reduce the heat to low and simmer, covered, for 30 minutes.
  4. Add the single cream and stir to combine. Simmer, covered, for 5 minutes. Meanwhile, cook your pasta in salted boiling water.
  5. Add the cheese and basil to the sauce and remove the saucepan from the heat. Adjust seasoning, to taste.
  6. Using a slotted spoon or spider (if using short pasta), or tongs (if using long pasta), transfer the cooked pasta the sauce. Add a splash of the pasta cooking water and toss until the sauce nicely coats the pasta. Divide among bowls, top with a little more cheese and serve.