{"id":543,"date":"2025-06-03T19:55:51","date_gmt":"2025-06-03T19:55:51","guid":{"rendered":"https:\/\/entresuitemail.com\/?p=543"},"modified":"2025-06-18T00:25:38","modified_gmt":"2025-06-18T00:25:38","slug":"chorizo-pasta-spicy-delicious","status":"publish","type":"post","link":"https:\/\/entresuitemail.com\/index.php\/2025\/06\/03\/chorizo-pasta-spicy-delicious\/","title":{"rendered":"Chorizo Pasta (spicy & delicious)"},"content":{"rendered":"
This Chorizo Pasta is absolutely loaded with flavour and couldn’t be more simple to make!<\/strong><\/p>\n <\/span><\/p>\n This is fast becoming one of my favourite weeknight meals – and for good reason! I think you’re going to be surprised at how tasty this is, given how easy it is to whip up. Follow me…<\/p>\n One of the awesome things about this dish is that every single ingredient can be found at the supermarket<\/strong>. Yet it still tastes like something made with fancy ingredients! Here’s what you’ll need:<\/em><\/p>\n Blending the peppers and stock takes 2 seconds, so you can do this at any point before it’s needed in the pan. I typically just do it at the start to get it out of the way.<\/p>\n From there, you’ll want to start the chorizo off in a cold pan<\/strong>. Sounds odd, but letting the chorizo heat up with the pan will help render out the fat<\/strong>. This is great for two reasons:<\/em><\/p>\n It also means you don’t have to use oil at all in this recipe. You get it free from the chorizo, and it is perfect for frying the garlic and shallots!<\/p>\n Process shots: add peppers and stock to a blender (photo 1), blitz until smooth (photo 2), fry chorizo (photo 3), fry shallots, garlic & chilli flakes (photo 4), add tomato puree (photo 5), fry (photo 6).<\/em><\/p>\n Once you’ve fried everything, the recipe comes together very quickly<\/strong>. In fact, the sauce is so luscious and thick, you don’t even need to simmer it<\/strong>! Just toss the pasta through and you’re good to go.<\/p>\n The sauce should thicken around and cling to the pasta. If it over-thickens, just toss through some of the leftover starchy pasta water to thin it out. The sauce thickens pretty quickly, so it’s likely you’ll need it.<\/p>\n<\/div>\n Process shots: add blended peppers (photo 7), stir through mascarpone (photo 8), stir in sun dried tomatoes and smoked paprika (photo 9), stir in pasta (photo 10), add in herbs and parmesan (photo 11), stir (photo 12).<\/em><\/p>\n As mentioned, the sauce will thicken quickly, so serve up right away. I love to serve with extra parsley and chilli flakes for a final pop of colour and flavour. Garlic bread<\/a> is always optional if you’re feeling extra carby!<\/p>\n It’s certainly best made fresh, but leftovers are still great. Just allow to cool and tightly store in the fridge for 3 or so days. I like to reheat over low heat in the pan with a splash of stock, milk or water to make it saucy again, but short blasts in the microwave will be fine.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n Alrighty, let’s tuck into the full recipe for this chorizo pasta shall we?!<\/strong><\/p>\n<\/figure>\n
Chorizo Pasta Ingredients<\/h2>\n
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How to make Chorizo Pasta<\/h2>\n
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Recipe Tip<\/h2>\n
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How to serve Chorizo Pasta<\/h2>\n
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How to make Chorizo Pasta (Full Recipe & Video)<\/h2>\n