Chorizo Pasta - Spanish Style

I’m going to say this from the offset – this is not a healthy dish, and it packs a punch in terms of calories. BUT, if you are looking for a bit of comfort, and smoky, earthy flavours because let’s face it, you’ve had a tough week, look no further, here’s my Spanish Chorizo Pasta recipe!

I actually came up with this recipe because I made a Spanish herb mixture a few weeks ago for another dish. (I won’t mention what recipe, as I’ll probably post it here, so I don’t want to ruin the surprise). Anyway, I wanted to make more use of it, and a beautiful warming pasta dish seemed like something I haven’t cooked for a while.

Spanish Chorizo Pasta

Chorizo is the hero in this dish. And that is a real indulgence for me. Living in a Muslim country, pork is available, but expensive. There is no locally produced product. I decided after a long week that I could justify splashing out, to put together this great Spanish chorizo pasta!

This recipe is super easy to make. It will take you less than 10 minutes to prep and then around 15 minutes to cook, including the pasta cooking time. For extra convenience, I prepped double the ingredients so I could quickly whip up the meal again the next night.

Spanish Chorizo Pasta

Recipe by carolineCourse: DinnerCuisine: SpanishDifficulty: Easy


Prep time


Cooking time





A warming, Spanish inspired pasta with a creamy spiced sauce and chorizo.


  • 100g chorizo, sliced into 1/2cm pieces and then in half again

  • 50g cherry tomatoes, halved

  • 85g low fat single cream

  • 10g parmesan, grated

  • 85g linguine

  • 6-7 leaves of fresh basil

  • For the Spanish spice mix:

  • 1 tsp garlic powder

  • 1 tsp paprika

  • 1 tsp cumin

  • 1 tsp cayenne pepper

  • 1.5 tsp dried thyme


  • Prepare the Spanish spice mix. You’ll have more than you need for this recipe, so add to a sealed container for use later.
  • Bring a pan of salted water to the boil, add a few drops of olive oil
  • Add linguine and push into the pan as it heats to ensure all of it is covered. Set a timer for 11 minutes
  • Around 5 minutes before the linguine is ready, heat a non-stick frying pan. I used a few sprays of fry light since this recipe is already calorie dense, but feel free to use a few drops of olive oil. You won’t need too much as the oils in the chorizo will seep out
  • Once the pan is smoking hot add the chorizo and fry for around 4 minutes, Reduce the heat slightly and then add the cream and a tablespoon of the Spanish spice mix. Add the cherry tomatoes to the saucepan mix and tear the basil leaves in. Mix everything around well to combine and cook for 1-2 minutes
  • Pour the linguine into a colander and drain.
  • Add the linguine to the frying pan. Swirl around the pan to coat
  • Serve with grated Parmesan on top. For an extra treat, serve alongside a nice glass of Spanish Rioja 🙂

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