Quick & Easy Spicy Chorizo Pasta

Quick & Easy Spicy Chorizo Pasta

I love cooking, but more so when I don’t ‘have’ to do it. Does that make sense?

It’s fun to leisurely cook with no pressure on time or need to fit it around a family routine, the kind of cooking you can enjoy on Sunday with no plans. I’m less enamoured with the rushed family cooking that takes place as an angry toddler hangs from your leg, screaming and begging to be picked up, whilst another child throws themselves on the floor in a fit of anger over the choice of dinner. I like to call it midweek dinnertime hell. This is why I often have a mental debate with myself over whether I take the easy dinner option or make an effort to cook something healthy and nutritious.


For this reason, I have a default set of quick and easy, but also tasty meals that like to cook on a regular basis. Spicy chorizo pasta is one of these and usually one of the most popular, dependent on Noah’s mood. The boy loves his food, but on his terms.

The key ingredient in this dish, without a doubt, is chorizo. It’s a great way of quickly injecting a tonne of flavour into even the simplest of dishes. This pasta is one of my favourites because apart from a little chopping, it’s ready in the time that it takes to boil a saucepan of pasta. Bonus.

The beauty of this recipe, is that you can substitute in veggies of your choice, or just work with what’s in your fridge. It’s an anything goes kind of dinner.

Spicy Chorizo Pasta


  • Prep Time: 5m
  • Cook Time: 11m
  • Total Time: 16m
  • Serves: 2


  • 1/2 red onion, finely sliced.
  • 2 garlic cloves, minced.
  • 1/2 red pepper, finely sliced.
  • 1/2 green pepper, finely sliced.
  • 200 grams mushrooms, sliced.
  • 200 grams penne pasta.
  • 1 generous handful of sliced cherry tomatoes.
  • 1 chorizo ring, sliced.
  • 1-2 sprigs of rosemary, leaves picked.
  • 1 teaspoon chilli flakes.
  • grated parmesan, a slosh of extra virgin olive oil and salt & pepper.


  1. Heat a frying pan on a high heat and boil your kettle.
  2. Add the pasta to a pan of boiling water and the onions and rosemary to your frying pan, season and turn the heat down to medium and fry for 1-2 minutes.
  3. Add the garlic and chorizo to the frying pan with the onions and 1-2 minutes later, add the peppers. 1-2 minutes after that, add the mushrooms and fry it all down nicely as the pasta continues to boil. About 1 minute before the pasta finishes cooking, throw the tomatoes in with the veg to warm through. Meanwhile grate some parmesan.
  4. Once the pasta is cooked, your veg and chorizo will be smelling delicious and ready to eat. Drain the pasta and add to your delicious Mediterranean mix. Slosh on a lug of extra virgin olive oil mix and serve with a generous grating of parmesan. De-lish!

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