A creamy tomato sauce scented with thyme, this Chorizo Pasta is packed with flavor, protein, and veggies too. It’s easy to make gluten-free and there are 2 dairy-free options listed in the recipe as well. This pasta is a quick dinner everyone can love.
This recipe evolved because I got a great deal on 10 pounds of chorizo sausage. I was craving pasta, and so I turned to my Tomato Cream Sauce recipe for a base to start with.
From there, this dish just evolved and has become a favorite for both me and Tyler. In fact he ate 3 helpings of this the first time I made it. He ate so much in fact I was starting to worry about how much misery he was going to be in.
Basically it turned out to be way more of a hit than I could have imagined. So I got right into recipe testing so I could share it with you too!
Ingredients & Substitutions
- Chorizo sausage – you want to look for fresh bulk sausage called Mexican chorizo as pictured above, not the cured Spanish chorizo. Chorizo has a flavor you can replicate with another sausage, so I don’t recommend subbing anything for it.
- Pasta – I used Jovial 100% brown rice gluten-free penne pasta. You can use any pasta you like and other shapes work well too like farfalle (bowties) fusilli, and rigatoni.
- Onion & garlic – add a lot of flavor to the sauce, much like a classic spaghetti sauce.
- Thyme – is the perfect herb pairing for chorizo, you can use fresh for the best flavor, but dried thyme works well too.
- Broth & dry white wine – is mixed with the tomato paste to create the right consistency of sauce. Chicken broth works perfectly here if you want to omit the wine. But for a ‘fancy’ restaurant-style version try a dry white wine like Sauvignon Blanc or Pinot Grigio. White wine is added to so many restaurant pasta sauces, and it really does give you an edge for flavor. If you do use white wine, do not use a sweet wine, (like Moscato etc.)!
- Tomato paste – creates a deeply flavored tomato sauce in a fraction of the time.
- Spinach – adds extra greens and a nice bright pop of color. Baby spinach is nice and convenient. You can also use baby kale but it does need more time to cook so it’s not tough.
- Smoked paprika – adds a nice depth of flavor that compliments the chorizo sausage. There isn’t a good substitute but you can leave it out if you don’t have it with plenty of flavor from the sausage in the sauce.
- Heavy cream – or unsweetened coconut cream both work in this recipe. Heavy cream is the perfect compliment to the tomato base and rounds out the spice from the chorizo. Coconut cream is a great dairy-free alternative and you don’t need to worry about the coconut flavor because the chorizo tomato sauce is so flavorful you don’t notice it.
- Parmesan cheese – adds another layer of flavor, but it can be omitted if you’re dairy-free. You can also use your favorite dairy-free alternative.
How to make this recipe step by step
Step 2: Next sauté the chorizo sausage in a large (9-10″) cast iron skillet breaking up the sausage into small bits with a utensil.
Step 3: Remove the cooked chorizo from the pan and sauté the onion and garlic in the sausage grease until softened, about 3-4 minutes.
Step 4: Next add the thyme and white wine, simmer briefly. Then add the chicken broth and tomato paste. Stir until the tomato paste is completely incorporated then add the heavy cream.
Simmer the sauce on low while you cook the pasta.
Step 5: When the pasta is almost done, add the chorizo to the tomato cream sauce. Then add the spinach and stir to combine until just wilted, 1-2 minutes.
Step 6 : Drain the pasta and add it to the sauce. Season to taste with sea salt and pepper before serving it with the parmesan cheese.
Ways to serve this
- Add another veggie with my Sautéed Green Beans for a stovetop option. Or add some Garlic Roasted Carrots, Roasted Broccoli, Roasted Brussels Sprouts, or Perfect Roasted Asparagus. My Air Fryer Asparagus is super easy and another great option.
- Add a fresh salad with my Easy Green Salad or Caesar Salad without the grilled chicken. My Apple Spinach Salad or Strawberry Spinach Salad both pair with this pasta and you really get your spinach in!
FAQ’s
Yes, you can use regular or gluten-free pasta in this recipe. This sauce is best for shapes rather than ‘noodle’ shapes, but pretty much any kind of pasta you have on hand will work in this recipe.
Italian sausage would work really well in this recipe instead of chorizo if you can’t find it, or don’t like a hint of spice. This flavor is completely different of course, but it will work just as well.
Storing leftovers
- To store – place any leftover pasta into an airtight container and refrigerate for 4-5 days.
- Make ahead – I don’t recommend making this dish ahead. However you can make the sauce ahead and refrigerate it for 3-4 days. Then cook the pasta reheat the sauce, add spinach and dinner is done super fast.
- Reheating – place any leftover pasta into a saucepan and reheat over medium heat stirring often. Add water as necessary to keep the pasta from sticking. If the sauce separates and you see oil, add water stirring until the sauce comes back together. This method works for any pasta dish that contains heavy cream.
Tips & Tricks
- If you’re new to smoked paprika, it really is worth adding to your spice collection. Try using it in your favorite Mexican dishes as well. I like to add it to tacos or any seasoning in place of regular paprika. It’s also amazing sprinkled over deviled eggs.
- If you’re using gluten free pasta, be really careful not to overcook it. Gluten free pasta has come a long ways, but if it’s overcooked it gets a bit mushy. Also any leftover gluten free pasta will most definitely break down when reheated.
Dietary Options & Substitutions
- Dairy-free – unsweetened coconut cream works perfectly in this recipe. The chorizo is so flavorful you don’t notice the coconut and it adds a nice creamy element to the sauce. Use a dairy free parmesan or omit the cheese altogether.
More Pasta Recipe Inspiration
I really hope you enjoy this creamy Chorizo Pasta recipe! If you do get a chance to make this recipe, I’d love to hear from you in the comments.
Chorizo Pasta
INGREDIENTS
- 12 ounces penne pasta - gluten-free or regular, any shape also works
- 8 ounces Mexican chorizo sausage - bulk sausage, not link
- 2 cups onion - 1/4" dice, 1 medium
- 2 cloves garlic - minced
- 1 tsp smoked paprika
- 2 tsp fresh thyme - stems removed and minced
- 1/2 cup dry white wine - or additional chicken broth
- 1 cup low-sodium chicken broth
- 6 oz tomato paste - 1 can
- 1 cup heavy cream - or unsweetened coconut cream
- 3-4 cups baby spinach - roughly chopped
- 1 tsp sea salt - or to taste, the amount will depend on your ingredients
- 1/2 tsp black pepper - or to taste
- 1 cup parmesan cheese - freshly grated
INSTRUCTIONS
- Start by bringing a large pot of salted water to a boil for the pasta.
- Meanwhile, sauté the chorizo over medium-high heat in a large skillet, (10"), breaking up the sausage into small bits with a utensil.
- When the chorizo is done, remove it from the pan and set it aside. Keep about 2 tbsp of the sausage grease in the pan to cook the onion, and remove any excess.
- Add the onion and garlic to the pan and cook until softened, 3-4 minutes.
- Next, add the thyme and white wine, and simmer briefly. Then add the chicken broth and tomato paste.
- Stir until the tomato paste is completely incorporated then add the heavy cream. Simmer the sauce over low heat while you cook the pasta.
- When the pasta is almost done, add the chorizo back to the tomato cream sauce. Then add the spinach and stir to combine until just wilted, 1-2 minutes.
- Drain the pasta and add it to the chorizo tomato sauce. Season to taste with sea salt and pepper before serving it with the parmesan cheese.