A delicious chorizo and halloumi pasta recipe - perfect for a quick and tasty midweek meal.
Halloumi and chorizo are fried until golden and mixed with a smoky tomato sauce and penne pasta in this family-friendly dish.
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A Quick Look At The Recipe
✅ Recipe Name: Halloumi and Chorizo Pasta
🕒 Ready In: 30 minutes
👪 Serves: 4
🍽 Calories: 730 per serving
🥣 Main Ingredients: Pasta, Chorizo, Halloumi, Onion, Garlic, Passata
📖 Dietary Info: High in protein
👌 Difficulty: Easy
Summarise & Save This Content On
Salty halloumi (aka 'squeaky cheese) pairs perfectly with smoky chorizo sausage in this hearty and warming pasta recipe.
Love easy pasta recipes? Try my prawn and chorizo pasta, chorizo and pepper pasta or salmon and prawn pasta next!
This recipe is out of this world!!! Thank you!!!
I added some chopped turkey bacon because leftovers.. Yum! ⭐️⭐️⭐️⭐️⭐️
- Jessica
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✔️ Why should you try it?
- Filling and tasty pasta recipe.
- Only 30 minutes cooking time.
- The recipe can be doubled to feed a crowd.
- Leftovers are delicious as a pasta salad.
🥘 Ingredients
Olive Oil - a light olive oil or alternatively use sunflower oil.
Halloumi - 225g block of halloumi cut into cubes.
Chorizo - cured chorizo sausage sliced into 1cm rounds.
Pasta - penne or any short pasta such as rigatoni, fusilli or spirali.
Passata - or substitute with chopped tomatoes if you like your sauces chunkier in texture.
Red onion - peeled and chopped finely.
Garlic - 2 cloves, peeled and chopped.
Smoked Paprika - gives the sauce a lovely smoky flavour.
Oregano - dried or fresh.
Cream - a few tablespoons of double cream give the sauce a luxuriously smooth texture. For a lighter option, use crème fraîche or Greek yoghurt.
Sugar - helps balance the acidity of the tomato sauce. Honey or maple syrup can be a natural alternative.
Parsley - chopped finely for garnish and a pop of colour.
Grana Padano - or use grated Parmesan if you prefer.
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
📖 Variations
- Add more vegetables - Boost the dish with mushrooms, spinach, diced courgette, or even roasted red peppers for extra colour, texture, and Mediterranean flavours.
- Make it vegetarian - Simply leave out the chorizo and enjoy a halloumi-focused pasta that's still rich, creamy, and satisfying.
- Turn it into a pasta bake - Spoon the cooked pasta into a baking dish, top with grated cheese and breadcrumbs, and bake for 10 minutes until golden and bubbling for a comforting, oven-baked twist.
- Spice it up - Add a pinch of chilli flakes or smoked paprika to the sauce for an extra kick.
- Swap the cream - Use crème fraîche or Greek yoghurt for a lighter, tangy alternative that keeps the pasta silky.
🔪 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 pan and fry the onion and garlic for 3-4 minutes on a medium heat. Meanwhile, bring a pan of water to a boil and cook the pasta until al dente. Drain the pasta, reserving 1 cup of pasta cooking water for later, and set the pasta aside.
Two: Stir in the smoked paprika and oregano and cook for 1 minute.
Three: Add in the cubes halloumi and sliced chorizo, turn the heat up and fry until the halloumi starts turning golden.
Four: Stir in the passata, sugar and double cream and simmer on a low heat for 10 minutes.
Five: Stir in the pasta and let it warm through for a few minutes before serving with the chopped parsley and grated grana padano.
Top Tips
- Use good-quality chorizo - cured Spanish chorizo adds smoky, rich flavour. Avoid overly fatty varieties for the best results.
- Don't overcook the pasta - cook until just al dente. It will continue to cook slightly when tossed with the sauce, keeping the texture perfect.
- Balance the sauce - a pinch of sugar helps tame the acidity of the tomatoes, while a splash of cream or crème fraîche makes it silky and indulgent.
🍴 Serving suggestions
Serve the creamy halloumi and chorizo pasta with a side of homemade focaccia or garlic bread and fresh green salad.
Storage
Store - keep any leftovers in an airtight container in the fridge for up to 3 days to maintain freshness and flavour.
Reheat - gently reheat in the microwave or in a pan until piping hot. This pasta is also delicious served cold, making it perfect for lunchboxes, picnics, or a quick on-the-go meal.
Freeze - this dish freezes well for up to 3 months. Defrost overnight in the fridge, then reheat thoroughly before serving to enjoy that creamy, halloumi-and-chorizo goodness.
❓ Frequently asked questions
Halloumi is a semi-hard cheese that originated in Cyprus. It can be made from cow, sheep or goat's milk, and because of its high melting point, is great for grilling and frying.
You can eat halloumi raw but by far the best way of eating halloumi is when it's been grilled or fried. Due to it's high melting point it keeps its shape really well and gives dishes a lovely chunky texture.
Yes, halloumi is considered safe to eat during pregnancy as long as it has been made from pasteurised milk.
Troubleshooting Guide
| Problem | Fix |
|---|---|
| Pasta turns soggy | Cook pasta until just al dente and drain immediately. Don't overcook. |
| Sauce too thin or watery | Simmer sauce gently to reduce, or stir in a little reserved pasta water to thicken. |
| Sauce doesn't stick to pasta | Don't rinse the pasta; toss with sauce while still hot and add a splash of pasta water to coat evenly. |
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Recipe
Chorizo and Halloumi Pasta
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Ingredients
- 250 g Pasta penne or other short pasta
- 1 teaspoon Olive Oil
- 1 Red Onion peeled and chopped
- 2 Garlic Cloves peeled and chopped
- 2 teaspoon Smoked Paprika
- 1 teaspoon Oregano
- 225 g Halloumi cut into cubes
- 200 g Chorizo cut into 1cm slices
- 500 ml Passata or use a tin of chopped tomatoes
- 2 teaspoon Sugar
- 3 tablespoon Double Cream
- 50 g Grana Padano grated (or use Parmesan)
- 2 tablespoon Parsley chopped
Instructions
- Heat the oil in a pan and fry the onion and garlic for 3-4 minutes on a medium heat. Meanwhile, bring a pan of water to a boil and cook the pasta until al dente. Drain the pasta, reserving 1 cup of pasta cooking water for later, and set the pasta aside.1 teaspoon Olive Oil, 1 Red Onion, 2 Garlic Cloves, 250 g Pasta
- Stir the smoked paprika and oregano into the onion and garlic mix and cook for 1 minute.2 teaspoon Smoked Paprika, 1 teaspoon Oregano
- Add in the cubed halloumi and sliced chorizo, turn the heat up and fry until the halloumi starts turning golden.225 g Halloumi, 200 g Chorizo
- Stir in the passata, sugar and double cream and simmer on a low heat for 10 minutes.500 ml Passata, 2 teaspoon Sugar, 3 tablespoon Double Cream
- Stir the cooked pasta into the sauce and let it warm through for a few minutes. Add a few tablespoons of the reserved pasta cooking water, a little at a time, to help create a silky, smooth sauce that coats the pasta evenly. Serve topped with chopped parsley and grated Grana Padano.50 g Grana Padano, 2 tablespoon Parsley
Notes
- Pasta choice - Short pasta like penne, fusilli, or rigatoni works best to hold the sauce.
- Sauce tip - A splash of reserved pasta water helps the sauce cling and stay silky.
- Variations - Add vegetables like spinach, mushrooms, or courgette, or turn it into a pasta bake with cheese and breadcrumbs.
lt says
Just made this! And omg it exceeded expectations! I did add a bit of extra cream but it was so good. Totally make this!
Lesley W says
Sugar in the ingredients but nowhere in the recipe. Suggest adding when you add the passata. Also recommend lightly grilling the halloumi before adding, then it holds up better
Beth Sachs says
Hi Lesley. Thanks for spotting the error - I've now rectified it! I love grilled halloumi so I think that if you have time, that would be a really good idea!
Jessica says
This recipe is out of this world!!! Thank you!!!
I added some chopped turkey bacon because leftovers.. Yum!
Beth Sachs says
Hi Jessica. So glad you enjoyed the recipe! It's a great one for adding leftovers.
Nicola Hartley says
This looks fantastic, definately going to try. Can I ask, can you do it without the cream? Tia x
Beth Sachs says
Hi Nicola! Yes the cream can be left out if you prefer.
Chichi says
Love this recipe! It’s easy to make and the taste is so yummy
Roxana says
This was great. I used smoked sausage. Love all the step by step instructions and tips. It was delicious.
Irina says
I am never tired of pasta recipes, and this one is not an exception. I made this pasta meal for our lunch today, and it turned out delicious!
Claudia Lamascolo says
you inspired me to try chorizo never had it but I am sure the family will love this with pasta!
Tara says
Oh wow! This pasta sounds absolutely amazing with the combination of halloumi and chorizo. Some of my favorite flavors!