Creamy chorizo and tomato pasta

Creamy chorizo and tomato pasta


52 people made this

About this recipe: A creamy mix of chorizo, sun-dried tomato pesto and pasta - a delicious midweek meal. I sometimes like to add some chilli for some heat. You can add dried chilli flakes or chopped fresh chilli to taste.


Serves: 2 

  • 150g penne, fusilli or farfalle pasta
  • 2 rashers smoked streaky bacon, chopped
  • 1 small onion, chopped finely
  • 1 teaspoon olive oil
  • 100-120g chorizo sausage, cut into 1cm thick slices
  • 1 small garlic clove, chopped
  • 1/2 teaspoon chopped fresh rosemary
  • 1 teaspoon paprika
  • 1 tablespoon sun-dried tomato pesto
  • 200ml cream
  • salt and pepper to taste
  • 8 tablespoons freshly grated Parmesan cheese

Prep:5min  ›  Cook:10min  ›  Ready in:15min 

  1. Boil the pasta in salted water according to packet instructions.
  2. Meanwhile, fry off your bacon and onions in 1 teaspoon oil until onion is soft. Add chorizo, and fry until it browns. Stir in chopped garlic, rosemary and paprika. Fry for about 1 minute, then add your pesto and cream, mixing well. Turn down heat and allow the mixture to slowly simmer, until the sauce darkens.
  3. Drain pasta and add to the sauce. Mix pasta and sauce gently so the pasta absorbs some of the sauce, then add Parmesan cheese and mix. Serve immediately.

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Reviews (15)


We really enjoyed this, easy and tasty! Everyone should try this, we added mushrooms and left out the parmesan and still excellent. - 11 Jan 2012


loved this!, it was quick, easy, cheap and delish! - 08 Oct 2011


Delicious and dead easy. I skinned the chorizo before slicing it and served the dish topped with shredded basil leaves. - 11 Jan 2011

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