This smoky chorizo and pepper pasta is packed with bold flavour from Spanish chorizo, sweet red peppers, and a rich tomato sauce. It's quick, easy, and versatile - swap pasta types, add extra vegetables, or bulk it up with protein. Perfect for families, meal prep, or a cosy dinner at home.
A Quick Look At The Recipe
✅ Recipe Name: Chorizo and Pepper Pasta
🕒 Ready In: 25 minutes
👪 Serves: 4
🍽 Calories: 590 per serving
🥣 Main Ingredients: Pasta, Chorizo, Peppers, Passata
📖 Dietary Info: High in protein, family friendly
👌 Difficulty: Easy
Summarise & Save This Content On
It's always good to have speedy pasta recipes up your sleeve for busy weeknights.
This tasty chorizo and red pepper pasta is one of those recipes! A mark of its success is just how often it's requested in this house.
Love spicy pasta recipes? You'll also like my nduja pasta, paprika chicken pasta, and halloumi pasta with smoky chorizo !
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✔️ Why should you try it?
- Quick and fuss‑free - ready in under 30 minutes.
- Family‑friendly - mild enough for kids but flavourful.
- Versatile - swap in wholegrain pasta, add extra veg, or bulk up with beans or chicken.
🥘 Ingredients
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
Pasta - I've used penne, but other pasta shapes such as rigatoni, fusilli, or farfalle work beautifully. You could also try wholewheat, gluten-free, or high-protein pasta.
Olive Oil - for frying.
Red Onion - adds sweetness and depth to the sauce. Shallots can be used as a milder alternative.
Garlic - infuses the sauce with aromatic flavour. Garlic paste or roasted garlic are good substitutes.
Chorizo - adds a smoky, savoury richness. Mild Spanish chorizo is ideal for less spice, or you could use smoky sausage or pancetta.
Peppers - red and yellow bell peppers were used to add sweetness and colour. Orange peppers or courgettes can be added for extra veg.
Passata - gives a smooth tomato sauce. If you prefer a chunkier texture, a tin of chopped tomatoes works well.
Tomato Purée - adds depth and intensifies the tomato flavour.
Smoked Paprika - enhances the chorizo's smokiness. Regular paprika or a pinch of chilli powder can be substituted.
Dried Italian Herbs - for seasoning and flavour. You could also use mixed herbs, oregano, or fresh thyme.
Sugar - helps balance the acidity of the tomatoes. Honey or maple syrup can be used as a natural alternative.
Salt & Pepper - essential for seasoning. Sea salt or kosher salt works, and freshly ground black pepper gives the best flavour.
Basil - fresh leaves for garnishing and freshness. Parsley or oregano can be used instead if preferred.
Parmesan - essential on any pasta dish for a rich, savoury finish. Vegan Parmesan or nutritional yeast works for a dairy-free option.
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📖 Variations
- Add extra vegetables such as sautéed mushrooms, courgettes, spinach, kale, or peas for a more nutritious and colourful vegetable chorizo pasta.
- Make it a creamy chorizo pasta by stirring in a splash of cream, crème fraîche, or mascarpone for a richer, smoother sauce.
- Stir in leftover cooked chicken, pork, crispy pancetta, or bacon for extra protein and a heartier meal.
- Add prawns (shrimp) or cooked seafood for a surf-and-turf twist.
- Include beans or pulses such as chickpeas, cannellini beans, or butter beans to bulk out the pasta and add fibre and plant-based protein.
- Swap or add sun-dried tomatoes or roasted red peppers in place of fresh red (bell) peppers for extra sweetness and tang.
- Toss in chilli flakes, chipotle flakes, fresh chillies, or smoked paprika to add heat and boost flavour.
- Finish with different cheeses - swap Parmesan for pecorino, mozzarella, or smoked cheese.
- Serve with crispy breadcrumbs or toasted pine nuts on top for crunch.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Heat the oil in a shallow casserole or large frying pan over medium heat. Add the red onion and garlic and cook for 2-3 minutes until softened and fragrant. Add the chorizo and sliced peppers and fry for a further 5 minutes until the chorizo starts to release its oils and the peppers begin to soften.
Two: Meanwhile, bring a pan of salted water to the boil and cook the pasta according to packet instructions. Drain the pasta and set aside, reserving a small amount of the cooking water.
Three: If there is excess oil in the pan, carefully drain it off. Stir in the passata, tomato purée, smoked paprika, dried Italian herbs, sugar, salt, and pepper. Reduce the heat slightly and simmer the sauce for 8-10 minutes, stirring occasionally, until it thickens slightly and the flavours meld.
Four: Add the drained pasta to the pan with the sauce and gently toss or stir to ensure the pasta is evenly coated. If the sauce seems too thick, add a splash of the reserved pasta cooking water to loosen it.
Five: Remove the pan from the heat and sprinkle the grated Parmesan over the pasta. Garnish with fresh basil leaves and serve immediately, ideally with garlic bread or a simple green salad.
Top Tips
- Only a small amount of olive oil is needed to start cooking the onions and garlic, as the chorizo will release plenty of oil while frying.
- If the pan looks too oily after the chorizo has cooked, carefully spoon off some of the excess oil before adding the tomato sauce.
- Cook the pasta al dente, as it will continue cooking slightly when combined with the sauce - this prevents it from becoming mushy.
- Always reserve a little pasta cooking water; adding a splash to the sauce helps loosen it and ensures the pasta is evenly coated.
🍴 Serving suggestions
Serve the smoky chorizo pasta with garlic bread and a fresh green salad!
Storage
Store - allow the pasta to cool slightly, then transfer it to an airtight container and store in the fridge for up to 3 days. Reheat gently in a pan over medium heat or in the microwave, adding a splash of water or stock if the sauce is too thick.
Freeze - portion the cooled pasta into freezer-safe containers or bags and freeze for up to 1 month. Defrost overnight in the fridge before reheating, and stir through a little water or stock to loosen the sauce if needed.
❓ Frequently asked questions
Yes - sliced Spanish cured chorizo works best, as it releases smoky, flavourful oils when cooked. You can also use fresh chorizo, but it may need longer cooking and will give a slightly different texture and taste. Choose mild or spicy chorizo to adjust the heat to your liking.
Yes - cook the pasta in salted water until al dente before adding to the chorizo sauce. Reserve a little cooking water to loosen the sauce if needed.
Troubleshooting Guide
| Problem | Fix |
|---|---|
| The pasta sauce is too oily | Chorizo releases a lot of oil as it cooks. Spoon off excess oil before adding the passata to keep the sauce balanced, not greasy. |
| The sauce is too thick or dry | Add a splash of reserved pasta cooking water and stir well to loosen the sauce and help it coat the pasta evenly. |
| The sauce tastes too acidic | Stir in a small pinch of sugar or add extra Parmesan when serving to balance the acidity of the tomatoes. |
😋Related recipes
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Recipe
Easy Chorizo and Pepper Pasta
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Equipment
- Knife
Ingredients
- 300 g Penne or other pasta shape
- 1 teaspoon Olive Oil
- 1 Red Onion sliced
- 3 Garlic Cloves chopped
- 200 g Chorizo sliced
- 2 Peppers red or yellow, sliced
- 400 g Passata
- 1 tablespoon Tomato Puree
- 1 teaspoon Sugar
- 1 teaspoon Smoked Paprika
- 1 teaspoon Dried Italian Herbs
- Basil Leaves to garnish
- 100 g Parmesan grated
- Salt and Pepper
Instructions
- Bring a pan of water to the boil and cook the pasta according to instructions, drain and set aside (reserving a cup of pasta cooking water).300 g Penne
- Whilst the pasta is cooking, heat 1 teaspoon of olive oil in a shallow casserole or frying pan and cook the sliced red onion and garlic for a couple of minutes.1 teaspoon Olive Oil, 1 Red Onion, 3 Garlic Cloves
- Add the chorizo and sliced peppers and cook for a further 5 minutes. Drain excess fat.200 g Chorizo, 2 Peppers
- Stir in the passata, tomato puree, sugar, smoked paprika, dried italian herbs, salt and pepper and simmer for 10 minutes.400 g Passata, 1 tablespoon Tomato Puree, 1 teaspoon Sugar, 1 teaspoon Smoked Paprika, 1 teaspoon Dried Italian Herbs, Salt and Pepper
- Stir through the cooked pasta and add a little of the pasta cooking water to make the sauce lovely and glossy.
- Serve with the basil and grated Parmesan.Basil Leaves, 100 g Parmesan
Notes
- Chorizo releases a lot of oil as it cooks, so only a small amount of olive oil is needed to start the dish.
- If the pan looks too oily after frying the chorizo, spoon off some of the excess oil before adding the tomatoes.
- Cook the pasta until al dente, as it will continue to cook slightly once mixed with the sauce.
- Reserve a little pasta cooking water to loosen the sauce and help it coat the pasta evenly.
Beth says
Such an easy one pan meal. I love chorizo and can't wait to make this!
Angela says
I love the smokiness of chorizo. I really enjoyed this recipe.
Dannii says
We love adding chorizo to pasta dishes. Total comfort food.
Kate says
Such a simple but totally delicious weeknight meal, thanks so much! Loved it.
veenaazmanov says
This is the best Dinner my family would never want to miss. Delicious and perfect Happy Meal combination. Yum
Tania | Fit Foodie Nutter says
I love how quick and easy it is to prepare! It's a great meal to pull out of the sleeve! Thank you for the recipe x
Sue says
I can see why this gets requested often. I think I'll never grow tired of it!
Gina says
We love this easy pasta meal for weeknight dinners. So much flavor from the chorizo and super comforting!
Danielle Wolter says
This was just incredible! It was so easy to make and perfect for a easy weeknight meal. Will def be making this again!
Beth Sachs says
Glad to hear you enjoyed it Danielle!
Sharon Chen says
Simple and easy to make, but definitely delicious and healthy! Will try this out for our family lunch some time 🙂
Dannii says
I love anything with chorizo in it and this pasta looks amazing. So comforting.