The chorizo sauce pasta recipe is quick & easy to make and full of flavour.
The sausage, mince and herbs give the sauce real flavour.
An easy mid week meal that you can also make earlier and store in the freezer.
How to make simple Chorizo sauce pasta
Ingredients:
- 1 Chorizo sausage
- 200 g Mince
- 800 g Roma Tomatoes or San Marzano Tomatoes (or 2 2 cans of 400g chopped chunky tomatoes) – see note above
- 70 g Tomato puree
- 1 Onion Chopped
- 3 cloves Garlic Chopped
- 1 Red pepper Chopped
- 1 tbsp Fresh basil leaves Chopped – see note above
- 1 tbsp Fresh Oregano Chopped
- 1 tbsp Parsley Chopped – optional
- Salt and Pepper
Equipment
- Large frying pan
- Chopping board and knife
Instructions
- Cut the Chorizo sausage into slices.
- Then add the slices into a saucepan and fry.
- There is no need to add olive oil beforehand as the sausage contains enough oil. Then add the mince and fry until brown.
- Add the chopped onion, garlic and pepper and continue to fry until the onion becomes clear.
- Lastly add the basil & oregano, fry for about 30 seconds and then add the chopped tomatoes and tomato puree.
- Simmer for about 10 to 15 minutes on low heat.
- At the same time prepare your chosen pasta.
- Put pasta on a plate and cover with the chorizo sauce. And (optionally) sprinkle the parsley on top
3 Often asked questions when making simple chorizo sauce pasta:
1. Do I use fresh tomatoes or tinned tomatoes?
The original recipe used Roma tomatoes or de pera tomatoes. Either of these are ideal for Spanish or Italian recipes, with a dense, almost dry, sweet tomato flavour.
If you use these then simply quarter them, remove the pips and the easy option is to use a food blender to chop them into small bits.
However, they are not easy to find in shops. the alternative is to use large vine ripened tomatoes.
On the other hand tinned tomatoes are a lot easier to use, as I did in the video below.
2. What is the best Basil to use?
There are very many different types of basil – each with it’s unique flavour.
The basil I used in the recipe was Genovese Basil, which is also the type most often sold in shops.
However, some of the other basil varieties (such as Lemon Basil) will work really well.
Easiest option is to have a look at the basil types and select which one would appeal to you!
3. What is better – a bell pepper or a more spicy one?
Similarly there are very many different types of peppers, ranging from sweet to very hot.
The pepper I used in this recipe is the bell pepper (pictured)
The chorizo sausage can be quite spicy but other peppers like Pepperoncini or Poblano peppers also work well.
Simple Chorizo sauce pasta
Equipment
- 1 Large frying plan
- 1 Knife and chopping board
Ingredients
- 1 Chorizo sausage
- 200 g Mince
- 800 g Roma Tomatoes or San Marzano Tomatoes (or 2 2 cans of 400g chopped chunky tomatoes) – see note above
- 70 g Tomato puree
- 1 Onion Chopped
- 3 cloves Garlic Chopped
- 1 Red pepper Chopped
- 1 tbsp Fresh basil leaves Chopped – see note above
- 1 tbsp Fresh Oregano Chopped
- 1 tbsp Parsley Chopped – optional
- Salt and Pepper
Instructions
- Cut the Chorizo sausage into slices. Add into a saucepan and fry. No need to add olive oil beforehand as the sausage contains enough oil. Then add the mince and fry until brown.
- Add the chopped onion, garlic and pepper and continue to fry until the onion becomes clear.
- Lastly add the basil & oregano, fry for about 30 seconds and then add the chopped tomatoes and tomato puree.
- Simmer for about 10 to 15 minutes on low heat. Which will give you time to prepare your chosen pasta.
- Put pasta on a plate and cover with the chorizo sauce. And (optionally) sprinkle the parsley on top
Video
Nutrition
How to serve
The Chorizo sauce pasta goes well with any type of pasta. In the picture & video I served it with gluten free fusilli (Available from Amazon), but it’s great with spaghetti etc.
The country recipe challenge.
This recipe is part of my country recipe challenge, where I am trying to find 1 recipe from each country in the world.
The easiest way to keep updated is to follow me on either my Instagram or Facebook page.
Have you made the recipe?
Would love to hear what you thought of it
Leave a Reply