Chorizo Pasta

Ingredients

• 30 ml (2 tablespoons)blended oil
• 1shallot, thinly sliced
• 2 clovesgarlic, minced
• 8–10 clovesgarlic, simmered in blended oil until soft
• 30 ml (2 tablespoons)red wine
• 240 ml (1 cup)cooked chorizo, recipe follows
• 90 ml (6 tablespoons), plus more if neededchicken stock
• 480 ml (2 cups)tomato sauce, recipe follows
• 60 ml (1/4 cup)double cream
• 250 gpenne
• to tastesalt and pepper
• 60 g (4 tablespoons), chilledunsalted butter
• 57 g (2 ounces)fresh mozzarella, torn
• 30 ml (2 tablespoons)prepared pesto
• to greaseoil
• 907 g (2 pounds)ground pork
• 30 ml (2 tablespoons)dried oregano leaves
• 30 ml (2 tablespoons)smoked paprika
• 30 ml (2 tablespoons)Spanish paprika
• 5 ml (1 teaspoon)ground cumin
• 2.5 ml (1/2 teaspoon)ground cinnamon
• a pinch (optional)cayenne pepper
• to tastesalt and pepper
• 30 ml (2 tablespoons)minced garlic
• 7.5 ml (1/2 tablespoon)sherry vinegar
• 5 ml (1 teaspoon)Worcestershire sauce
• 60 ml (1/4 cup)water
• 15 ml (1 tablespoon)blended oil
• 1/2yellow onion, chopped
• 15 ml (1 tablespoon)dried basil
• 15 ml (1 tablespoon)dried oregano leaves
• 30 ml (2 tablespoons)minced garlic
• 30 ml (2 tablespoons)red wine
• 3 cansdiced tomatoes
• 7.5 ml (1/2 tablespoon)balsamic vinegar
• 10 ml (2 teaspoons)sugar
• a pinchcrushed red pepper flakes
• 240 ml (1 cup)tomato paste
• to tastesalt and pepper

Instructions

1. 1

   Cook the pasta

   Heat a large frying pan over medium-high heat and add the oil. Stir in the shallot and minced garlic and cook until fragrant, about 1 minute. Add the softened whole garlic cloves and deglaze the pan with the wine. Stir in the cooked chorizo and chicken stock, then simmer until slightly reduced. Add the tomato sauce and double cream; simmer for a further 2–3 minutes. Add the penne and stir until coated and heated through, adding a splash more stock if it starts to look dry. Season with salt and pepper to taste. Take the pan off the heat and stir in the chilled butter until combined. Divide between 2 bowls and top with mozzarella and pesto.

2. 2

   Heat the oven

   For the cooked chorizo, preheat the oven to 190°C. Grease a baking tray.

3. 3

   Season the pork

   Put the pork in a large bowl. In a separate bowl, mix the oregano, smoked paprika, Spanish paprika, cumin, cinnamon, cayenne if using, 1 teaspoon salt and 1/2 teaspoon pepper. Add the spice mix to the pork, followed by the garlic, vinegar, Worcestershire sauce and 1/4 cup water. Mix thoroughly.

4. 4

   Bake the chorizo

   Spread the pork mixture over the prepared tray and bake until just cooked through, 10–15 minutes. Use a spatula to chop and stir it into crumbles. Adjust the spice or salt to taste, then leave it to cool completely before using.

5. 5

   Soften the onion

   For the tomato sauce, heat a 4-litre saucepan over medium-high heat and add the oil. Add the onion, basil and oregano, stirring until the onion is translucent, about 5 minutes.

6. 6

   Simmer the sauce

   Add the garlic and stir for 1 minute, then deglaze with the wine. Add the tomatoes, vinegar, sugar and red pepper flakes. Bring to a simmer while stirring, then lower the heat. Stir in the tomato paste until combined, season with salt and pepper, and simmer for 20 minutes.

7. 7

   Blend the sauce

   Taste the sauce and adjust the seasoning. Briefly blend with an immersion blender, stopping while it is still textured rather than completely smooth.

What is chorizo pasta?

Chorizo pasta is a flexible combination of pasta and the richly seasoned pork sausage associated with Spanish cooking. This version builds its flavour from homemade pork chorizo and a separate tomato sauce, then brings them together with cream.

The final additions of butter, mozzarella and pesto make the sauce richer and give the bowls a fresh, savoury finish. Making the components from scratch is the main reason this dish takes longer than a quick weeknight pasta.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1110 calories, 43g protein, 101g carbs, 58g fat.

Penne and tomato paste provide most of the carbohydrates, while the pork supplies much of the protein. The oil, butter, cream, pesto and mozzarella contribute much of the fat. A green salad or steamed vegetables alongside can add freshness and balance the rich sauce.

The homemade chorizo

Spice mix: smoked and Spanish paprika, oregano, cumin and cinnamon season the pork, with optional cayenne for extra heat. Mix thoroughly so the seasoning is distributed throughout.

Crumbles: spreading the mixture across the tray helps it cook evenly. Chop and stir it after baking to break it into pieces, and let it cool completely before adding it to the pasta.

Building the tomato sauce

Onion base: give the onion, basil and oregano about 5 minutes to soften and turn translucent before adding the garlic. The short garlic cook and wine deglaze help lift the flavour from the pan.

Texture: simmer the tomatoes and seasonings with the tomato paste for 20 minutes, then blend only briefly. A little texture keeps the sauce from becoming a smooth purée.

Bringing the pasta together

Order matters: simmer the chorizo with stock first, then add the tomato sauce and cream. The penne goes in once the sauce has had 2–3 minutes to combine.

Coating: stir until the pasta is hot and evenly covered. If the pan looks dry, add a small splash of stock rather than letting the sauce catch.

Finishing with butter

Off the heat: stir in the chilled butter after taking the pan off the hob. This lets it melt into the sauce without continuing to cook in the hot pan.

Toppings: scatter torn mozzarella and spoon pesto over each bowl just before serving. The recipe also uses whole garlic cloves softened in oil; prepare those separately as described in the ingredient list.

Timing and preparation

The 140-minute total includes making the chorizo and tomato sauce as well as assembling the pasta. Both components make more than the amounts used in the two portions, so measure out the stated quantities for the final pan.

The chorizo needs to cool completely before use. If preparing components ahead, keep them chilled until you are ready to make the pasta.

What to serve alongside

A simple green salad or lightly dressed leaves work well alongside the creamy, tomato-rich sauce. Keep the accompaniment fresh and fairly plain so it does not compete with the paprika and pesto.

Serve the pasta straight away, while the sauce is hot and the mozzarella is still soft.

Recipe notes & tips

• Measure the cooked chorizo and tomato sauce for the pasta rather than adding the entire batches.
• Let the chorizo cool completely before stirring it into the sauce.
• Keep extra chicken stock nearby to loosen the pasta if the pan becomes dry.
• Take the pan off the heat before adding the chilled butter.
• Blend the tomato sauce briefly so it retains some texture.
• Tear the mozzarella and add the pesto just before serving.

Variations

• More heat: include the cayenne in the chorizo seasoning or add extra crushed red pepper flakes to the sauce.
• Extra herbs: finish with a little additional dried oregano or basil if you want a more pronounced herbal note.
• Different pasta: use another short pasta shape that holds the thick sauce well.
• More vegetables: stir chopped, softened peppers into the tomato sauce before simmering.
• Fresh finish: serve with a handful of fresh basil leaves alongside the pesto.

Common mistakes to avoid

• Crowding the chorizo: spread it over the tray so it cooks evenly and can be broken into crumbles.
• Using hot chorizo: let it cool completely before adding it to the pasta.
• Over-blending the sauce: use short bursts and stop while it still has some texture.
• Dry pasta: add a splash of chicken stock when the sauce tightens in the pan.
• Adding butter over the heat: remove the pan from the hob first so the butter can melt into the sauce gently.
• Overcooking the pork: bake only until just cooked through, then remove it from the oven.

How to store

Refrigerate leftover pasta in an airtight container and use within 3 days. Reheat gently in a pan or microwave until piping hot, adding a splash of stock or water if the sauce has thickened. Store any unused cooked chorizo and tomato sauce separately in the fridge.

Frequently asked questions