Spicy chorizo pasta recipe in 20 minutes
Spicy Chorizo Pasta Recipe in 20 Minutes Okay, let’s talk about this spicy chorizo pasta because it’s basically my go-to when I’m starving, lazy, and need something ridiculously tasty in like 20 minutes. I mean, who has time to cook for hours after work? Not me. This dish is like a hug from a spicy…
Spicy Chorizo Pasta Recipe in 20 Minutes
Okay, let’s talk about this spicy chorizo pasta because it’s basically my go-to when I’m starving, lazy, and need something ridiculously tasty in like 20 minutes. I mean, who has time to cook for hours after work? Not me. This dish is like a hug from a spicy Spanish grandma—comforting but with a kick. And the best part? It’s so easy you could probably make it half-asleep (I’ve tested this theory).
I first threw this together one night when my fridge was basically empty except for some chorizo, half an onion, and a sad-looking bell pepper. Desperation cooking at its finest. But guess what? It turned out amazing. Now it’s in my regular rotation. If you love bold flavors and pasta (who doesn’t?), you’re gonna love this.
Recipe Card
Recipe Title: Spicy Chorizo Pasta in 20 Minutes
Servings: 4
Prep Time: 5 minutes
Cooking Time: 15 minutes
Calories: 450 kcal per serving
Ingredients:
- 8 oz dried pasta (penne or rigatoni works great)
- 8 oz spicy chorizo, sliced or crumbled (your call)
- 1 small onion, diced
- 1 bell pepper, any color, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1/2 cup chicken broth (or water in a pinch)
- 1 tsp smoked paprika
- 1/2 tsp red pepper flakes (more if you’re brave)
- Salt and pepper to taste
- Handful of fresh parsley, chopped (optional but pretty)
- Grated parmesan or manchego cheese for serving
Directions:
- Boil your pasta in salted water until al dente (check the package—usually 10-12 minutes). Drain and set aside, but keep a little pasta water just in case.
- While the pasta cooks, heat a big pan over medium-high. Toss in the chorizo and let it sizzle until it’s crispy and the oils release (about 3-4 minutes). No need for extra oil—chorizo’s got enough fat to share.
- Add the onion and bell pepper to the pan. Cook until they soften, about 3 minutes. Throw in the garlic and stir for 30 seconds until it smells amazing.
- Pour in the diced tomatoes, chicken broth, smoked paprika, and red pepper flakes. Let it bubble away for 5 minutes so the flavors get cozy.
- Dump the cooked pasta into the pan and toss everything together. If it looks dry, splash in a little pasta water to loosen it up.
- Taste and add salt and pepper if needed. Top with parsley and cheese if you’re feeling fancy. Done!
Seriously, that’s it. You just made restaurant-level pasta in less time than it takes to watch an episode of your favorite show. And it’s probably cheaper than takeout too.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 450 | 45g | 20g | 18g |
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Chorizo | Italian sausage or even ground beef (add extra spices!) |
| Bell pepper | Zucchini or mushrooms |
| Diced tomatoes | Crushed tomatoes or marinara sauce |
Tips
- Don’t skip the smoked paprika—it’s the secret weapon here. If you don’t have it, regular paprika works, but it won’t be as magical.
- If your chorizo isn’t super spicy, add more red pepper flakes or a dash of hot sauce at the end.
- Leftovers? Toss them in a skillet with a fried egg on top for breakfast. You’re welcome.
FAQ
Q: Can I use fresh tomatoes instead of canned?
A: Sure! Chop up 2-3 ripe tomatoes and cook them down a bit longer since they’re juicier.
Q: Is this super spicy?
A: Depends on your chorizo! Taste as you go. You can always dial back the red pepper flakes if you’re not into heat.
Q: Can I add cream to make it richer?
A: Absolutely. Stir in a splash of heavy cream at the end if you want it creamy. No judgment here.
That’s it, folks. This spicy chorizo pasta is my weeknight hero, and now it can be yours too. It’s forgiving, fast, and packed with flavor. Let me know how it goes if you try it—especially if you add your own twist. Happy cooking!
