This creamy chorizo pasta is a quick, comforting midweek meal. It delivers a warm smoky paprika flavour with a silky creme fraiche sauce — perfect for cozy evenings.
Creamy chorizo pasta is the perfect comfort food
Chorizo is a favourite in our kitchen because it adds instant depth and warmth. As it cooks, the smoky paprika aroma fills the pan and the rendered oils create a flavourful base for the sauce. Combined with a splash of creme fraiche, it becomes a rich, comforting pasta dish that’s especially welcome on cooler days. This is the kind of bowl you want to take to the sofa and enjoy slowly.
So easy to make
One of the best things about this recipe is how quick it is. From start to finish it only takes around 20 minutes, so it’s ideal for busy weeknights. The method is straightforward: cook the pasta, brown the chorizo, sauté the vegetables in the chorizo oil, then combine everything with creme fraiche. The result is simple, satisfying and reliably delicious.
I first tried a version of this dish when I was learning to cook. It’s evolved over time, but the soul of the dish — smoky chorizo, tender vegetables and a creamy finish — remains the same. It’s a recipe that’s become a household staple.
The inspiration for this creamy pasta recipe
The original idea came from poring through old cookbooks and magazines. I adapted the flavours to suit what I had on hand, and over the years the recipe has become more relaxed and forgiving. That’s part of its appeal — it’s easy to tweak and always tasty.
What ingredients are in this chorizo pasta?
You only need a handful of ingredients: pasta, chorizo, a few vegetables and creme fraiche. Spaghetti, penne or other shapes all work well — use what you prefer or what’s in the pantry. Gluten-free pasta is perfectly suitable if needed.
Typical vegetables I use are bell pepper, onion and mushrooms, but you can vary them. Courgette, aubergine or steamed broccoli are great alternatives. If you like heat, add a sliced chilli or a clove of sliced garlic for extra bite.
Cooking chorizo (the thicker sausage) is ideal because you can slice it and brown it in the pan. If you have thin pre-sliced chorizo, that will still add plenty of flavour; it just needs less time in the pan.
Recipe
Creamy Chorizo Pasta
Ingredients
- 160 g pasta
- 1 green pepper, deseeded and sliced
- 6 mushrooms, sliced
- 1 small onion, peeled and sliced
- 2 tbsp creme fraiche
- 80 g chorizo, sliced
- Pinch of black pepper (optional)
Instructions
- Put the pasta on to boil while you prepare the sauce. Cook according to the packet instructions until al dente.
- Heat a dry saucepan and add the chorizo. The chorizo will release oil as it cooks; you shouldn’t need extra oil. Cook for about 5 minutes until browned and slightly crisp. Remove the chorizo from the pan and set aside.
- Use the oil left from the chorizo to cook the vegetables. If there is an excessive amount of oil, drain a little off before adding the vegetables. Sauté the pepper, onion and mushrooms until tender.
- When the pasta is ready, drain it and add it to the pan with the vegetables. Return the chorizo to the pan, add the creme fraiche and toss everything together over a low heat until warmed through. Season with a little black pepper if you like. Serve immediately.
Notes
Nutritional information is approximate and provided as a guideline only. If you don’t have creme fraiche, a small amount of single cream will work as a substitute. Adjust vegetables and spice to suit your taste.
Nutrition (per serving, approximate)
Calories: 577 kcal • Carbohydrates: 70 g • Protein: 23 g • Fat: 22 g • Saturated Fat: 9 g • Sodium: 511 mg
More Pasta Recipes
Try other pasta ideas to keep weeknight dinners interesting: roasted vegetable and harissa pasta, avocado spaghetti with chilli and lemon, or a simple tomato and chorizo pasta. Swap ingredients and shapes to suit what you have in the fridge.
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Tried this recipe? Tag me on Instagram @Searchingforspice — I love to see your versions and any ingredient swaps you make.