Easy Chorizo Pasta With Cream Sauce – Best 30-Minute Weeknight Dinner

Name: Easy Chorizo Pasta With Cream Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Fusion
Ingredients: 12 oz pasta (penne, rigatoni, or spaghetti); 8 oz uncooked Spanish or Mexican chorizo (remove casing, or use pre-cooked and slice thin); 1 cup heavy cream; 3 cloves garlic, minced; 1 small onion, diced; 1/2 cup grated Parmesan cheese; 1 bell pepper, diced (optional, red or yellow preferred); 1 tbsp olive oil; Salt and pepper, to taste; Fresh parsley or basil, for garnish (optional)

Posted on December 29, 2025

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Let me set the scene: Tuesday night, 6:15pm. I’m starving. The fridge is basically a graveyard of half-used cheese and one sad bell pepper. I remember the chorizo I grabbed “just in case” last weekend, and suddenly, dinner feels possible again. That’s how my obsession with easy chorizo pasta with cream sauce began—out of pure desperation and a craving for something big on flavor, but low on effort.

The first time I made this, I didn’t measure anything (classic me). I just threw chorizo into a pan, added some garlic, dumped in heavy cream, and tossed it all with pasta. My husband walked in, sniffed the air, and asked what smelled so “restaurant-y.” I took that as the highest compliment.

Since then, this chorizo pasta has become my go-to weeknight dinner. I’ve tweaked it, tested it, and yes—timed myself. You can absolutely get this on the table in 30 minutes, with just one pan to wash. The cream sauce is dreamy, the pasta’s perfectly coated, and the chorizo gives it all the heat and smoky flavor you crave after a long day. It’s the kind of dish that makes you feel like a kitchen genius, even if you’re exhausted and wearing pajama pants.

If you’re a fan of bold, comforting flavors and recipes that actually fit into real life, keep reading. This easy chorizo pasta with cream sauce might just become your new favorite weeknight dinner.

Why You’ll Love This Recipe

Okay, real talk—this recipe has officially ruined me for plain tomato-sauce pasta. Here’s why you’re going to love it as much as I do:

Ready in 30 minutes flat: I’ve made this when I’ve had exactly zero energy left. From fridge to fork, you’re eating in half an hour. No joke.
One pan = less cleanup: The sauce and chorizo cook together while the pasta boils. Fewer dishes = more time for Netflix.
Big, bold flavor: Chorizo is the MVP here. It brings smoky, spicy, almost “grilled” vibes to every bite. My picky eater husband literally licks his plate.
Ultra creamy (without feeling heavy): The cream sauce is rich, but not overwhelming. It coats the pasta perfectly and has just enough tang from the chorizo fat.
Customizable: You can add veggies, swap the pasta, or dial up the heat. I’ll share all my favorite tweaks below.

This is the kind of meal that makes you feel like you’ve treated yourself—even if you just cobbled it together after a long workday. It’s my secret weapon for feeding guests, impressing my family, or just making any random Tuesday night taste special. And if you’re wondering if it’s kid-approved: my 8-year-old calls it “spicy spaghetti” and asks for seconds.

What Ingredients You’ll Need

Here’s what I love about this ingredient list: you probably have most of it already, and nothing is fancy or fussy. I’ll walk you through what each thing does, plus my weird little preferences.

Pasta (12 oz / 340g): I like penne or rigatoni for this—those ridges catch the sauce so well! Spaghetti is fine if that’s what you have.
Chorizo (8 oz / 225g, uncooked Spanish or Mexican): The star! Use uncooked if you can—just remove the casing. I’ve tried both Spanish and Mexican; both work, but Spanish is smokier. If you only have pre-cooked chorizo, just slice it thin and brown it.
Heavy cream (1 cup / 240ml): This makes the sauce luxuriously smooth. I’ve tried half-and-half, but the sauce gets watery. Go for the real stuff.
Garlic (3 cloves, minced): I always double garlic. You do you.
Onion (1 small, diced): Adds sweetness and depth. Sometimes I skip it if I’m lazy, but it’s better with.
Parmesan cheese (½ cup / 50g, grated): Salty, nutty, and melts right in. I use the real wedge and grate it myself for max flavor.
Bell pepper (1, diced): Optional, but I love the color and crunch. Red or yellow are my favorites.
Olive oil (1 tbsp / 15ml): For sautéing. Chorizo has fat, but a little oil helps the veggies cook evenly.
Salt + pepper: To taste. Go easy on the salt—chorizo and Parmesan do a lot of the heavy lifting.
Fresh parsley or basil (for garnish): Totally optional, but it makes everything look fancier.

Ingredient Notes:

Where to find chorizo? Check the deli or meat section near the sausages. If you can’t find uncooked, pre-cooked is fine (just adjust the cooking time).
Pasta substitutions: Gluten-free pasta works great! I’ve used chickpea pasta too—holds up well in the sauce.
Cheese tip: Don’t use pre-shredded Parmesan. It doesn’t melt as nicely and can make your sauce gritty.
Veggie add-ins: I’ve tossed in spinach, mushrooms, and even leftover roasted broccoli. All good.

Fair warning: I’m picky about my chorizo and cheese, but you can totally make this work with whatever’s in your fridge. That’s the beauty of easy chorizo pasta.

Equipment Needed

You don’t need a fancy kitchen setup for this one—I’ve made it in my first apartment with one pan and a dollar-store colander.

Large skillet or sauté pan: Mine is a 12-inch nonstick, but any large pan works. Cast iron is awesome for browning chorizo.
Large pot: For boiling pasta. I use my biggest one so the pasta doesn’t stick together.
Colander: For draining the pasta. If you don’t have one, tilt the pot and use the lid (carefully!).
Wooden spoon or spatula: For stirring. I’m a wooden spoon diehard—it just feels right.
Measuring cups/spoons: For cream, cheese, and seasonings. I eyeball sometimes, but measuring keeps the sauce balanced.
Cheese grater: Nothing beats freshly grated Parmesan (I use a microplane). If you don’t have one, a regular box grater is fine.

Tool Tips:

No nonstick skillet? Use stainless steel—just add a little extra oil and watch for sticking.
Kitchen hack: Use tongs to toss the pasta in the sauce—makes it way easier to coat every noodle.

The only “fancy” thing I use is a pasta fork for serving, but honestly, a regular spoon works just fine.

How to Make Easy Chorizo Pasta With Cream Sauce

Alright, let’s get cooking! I’m walking you through every step, including the little details that make this chorizo pasta weeknight magic.

Boil the Pasta (10 minutes)
Bring a large pot of salted water to a boil (about 1 tbsp salt per 4 liters of water). Add your pasta (12 oz / 340g) and cook until al dente—usually about 1 minute less than the package says. Tip: Save ½ cup (120ml) pasta water before draining!
Sauté Chorizo and Veggies (5 minutes)
While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high. Add diced onion (1 small), bell pepper (1), and chorizo (8 oz / 225g, crumbled or sliced). Cook, stirring, until chorizo is browned and veggies are soft—about 5 minutes. The fat will render out and turn the oil bright red, which is exactly what you want.
Add Garlic (1 minute)
Stir in minced garlic (3 cloves). Sauté just until fragrant, about 30 seconds. Don’t let it burn—burnt garlic is the worst.
Make the Cream Sauce (3 minutes)
Turn heat to medium-low. Pour in the heavy cream (1 cup / 240ml) and stir to combine. Scrape up any browned bits—they’re pure flavor. Let the sauce bubble gently for 2-3 minutes, then stir in the grated Parmesan (½ cup / 50g). Sauce will thicken slightly. Add salt and pepper to taste (go easy at first).
Toss Pasta With Sauce (2 minutes)
Add drained pasta directly into the skillet (or transfer sauce to pasta pot if your pan isn’t big enough). Toss everything together, adding reserved pasta water a little at a time until the sauce is silky and coats every noodle. It should look glossy and smell amazing—smoky, creamy, cheesy.
Finish and Serve (2 minutes)
Turn off heat. Sprinkle with chopped parsley or basil if you want to be fancy. Taste and adjust salt/pepper. Serve hot, preferably with extra Parmesan on top.

Troubleshooting Tips:

Is the sauce too thick? Add a splash of pasta water until it loosens up.
Too spicy? Stir in a little extra cream and cheese to mellow it out.
Not spicy enough? Add a pinch of chili flakes or a dash of hot sauce.
Pasta sticking together? Toss with a bit of olive oil before combining with sauce.

At this point, you’re about 25 minutes in and almost ready to eat. The hard part is not sneaking bites straight from the pan!

My Best Tips & Techniques

Okay, here’s where I spill everything I’ve learned from making this easy chorizo pasta more times than I can count:

Don’t overcook the pasta: Al dente is key! It’ll finish cooking in the sauce and soak up all that flavor.
Use uncooked chorizo if you can: It releases way more flavor into the sauce. Pre-cooked works, but uncooked is next-level.
Save that pasta water: It’s pure gold for getting the cream sauce silky and not clumpy. I literally keep a mug next to the pot so I don’t forget.
Blend the sauce if you want it super smooth: Sometimes I use a stick blender for a few seconds—especially if the chorizo is chunky. Not necessary, but nice.
Finish with fresh herbs: Parsley or basil brighten everything up. If you’re out, a squeeze of lemon juice works too.
Let the sauce sit for a minute: Turning off the heat and letting everything “marry” before serving makes it taste richer.

First time I made this, I used pre-shredded cheese and forgot the pasta water. The sauce broke and got greasy—still tasty, but not nearly as luscious. Trust me, the little tricks make a big difference.

Also: clean as you go! I chop veggies while the water boils and wipe down the counter while the sauce simmers. Makes after-dinner life so much nicer.

Ways to Mix It Up

Once you’ve made the basic version, you can seriously get creative. I’ve tried all of these, and they’re all winners:

Veggie-Packed Version: Add 1 cup baby spinach or kale in the last minute—wilts perfectly and adds color.
Mushroom Boost: Sauté sliced mushrooms with the onions for earthy flavor. Cremini or button mushrooms work great.
Cheesy Upgrade: Stir in ½ cup shredded mozzarella or fontina for extra gooeyness.
Low-Carb Swap: Use cooked zucchini noodles or spaghetti squash instead of regular pasta. Sauce clings just as well.
Gluten-Free Friendly: Sub your favorite gluten-free pasta (I’ve used Barilla and Jovial brands—both solid).
Extra Heat: Toss in sliced jalapeños or a dash of cayenne pepper if you love spice.
Dairy-Free: Use coconut cream instead of heavy cream, and skip the Parmesan or use a vegan alternative. The sauce will be a little sweeter but still creamy.
Chicken Chorizo: If pork isn’t your thing, chicken chorizo works. Slightly different flavor, but still delicious.

My personal favorite? Adding roasted cherry tomatoes for bursts of sweet-tart flavor. Also, if you ever have leftover sauce, it makes a killer pizza topping or base for baked eggs (shakshuka-style!).

Recipe variations are half the fun—don’t be afraid to experiment based on what you have or what you’re craving.

Serving Ideas & Storage

How to Serve

Hot and fresh: Right off the stove, topped with extra cheese and a sprinkle of herbs.
With garlic bread: Because carbs on carbs are always the right choice.
For lunch leftovers: I pack it in containers for the next day—still tastes amazing.
Fancy dinner: Serve with a big green salad and a glass of red wine if you want to feel fancy.
Snack attack: I’ve honestly eaten cold leftovers straight from the fridge. Still good.

Storage Instructions

Room temperature: Not recommended—dairy and meat need to be refrigerated.
Refrigerator: Store in airtight container for up to 4 days. Reheat with a splash of cream or milk to loosen the sauce.
Freezer: Freeze in portions for up to 2 months. Thaw overnight, then reheat gently (sauce may separate, but stirring fixes it).

Reheating Tips

Microwave: 1-2 minutes per serving, stirring halfway.
Stovetop: Add a splash of cream or milk, heat over low, and stir until warmed through.
Oven: 350°F (175°C) for about 15 minutes, covered in foil.

Pro tip: If leftovers are getting dry, top with a little extra cheese and broil for a minute. It’s like pasta gratin!

Nutritional Info & Health Benefits

I’m not a nutritionist, but here’s why I feel pretty good about eating this chorizo pasta for dinner:

Per Serving	Amount
Calories	~420
Protein	18g
Carbs	44g
Fat	21g
Fiber	3g

Good source of protein: Chorizo + cheese = filling.
Calcium boost: Thanks to the cream and Parmesan.
Potassium & vitamins: If you add bell pepper and spinach, you’re sneaking in some veggies.
Customizable nutrition: Use chickpea pasta or gluten-free varieties for extra fiber or fewer carbs.

Yes, it’s creamy and a little indulgent. But compared to takeout Alfredo or pizza, this is way more balanced, and you control the ingredients. It’s comfort food, but not a total splurge.

Final Thoughts

So that’s my easy chorizo pasta with cream sauce—the weeknight dinner that never lets me down. I know I’ve gone on about it, but trust me, when you find a recipe that’s this quick, tasty, and adaptable, you want to shout it from the rooftops.

This dish is my go-to for lazy evenings, unexpected guests, or just when I want something cozy and satisfying. I hope you love it as much as my family does. Every time I make it, someone asks for the recipe—now you have it, too.

Make it your own! Try the variations, swap in your favorite veggies, play with the cheese. Recipes are meant to evolve, and I love seeing what other cooks come up with.

If you make this, I’d absolutely love to hear how it turns out! Drop a comment below, snap a picture and tag me on Instagram @yourhandle—I get genuinely excited seeing your weeknight dinner masterpieces. And if you hit any snags, ask away in the comments. I check them every day and love helping troubleshoot.

Happy cooking! May your kitchen smell as good as mine does right now.

FAQs

Q: Can I use cooked chorizo or sausage instead of uncooked?

A: Yep! If you only have pre-cooked chorizo or even Italian sausage, slice it thin and brown it in the pan for flavor. The sauce will be a little less spicy and smoky, but still delicious. I’ve done this in a pinch and my family didn’t even notice.

Q: What can I substitute for heavy cream?

A: I’ve swapped in half-and-half or even whole milk in emergencies. The sauce won’t be as rich, but you can add a pat of butter or a bit more cheese to help. Coconut cream works for dairy-free, though it’ll taste a bit different.

Q: Can I make this ahead of time?

A: Absolutely! I’ve made the sauce ahead and stored it, then just boiled fresh pasta and tossed everything together at dinner. If you mix everything ahead, just add a splash of cream or pasta water when reheating so it doesn’t dry out.

Q: How spicy is this chorizo pasta?

A: Depends on your chorizo! Spanish tends to be smoky and mild, Mexican is often spicier. You can always adjust by adding chili flakes or leaving them out. My kids handle the Spanish version just fine.

Q: Can I use gluten-free or alternative pastas?

A: For sure! I’ve made this with gluten-free penne, chickpea pasta, and even spiralized zucchini. Sauce clings to all of them, and the flavor stays awesome. Just adjust your cooking time based on the pasta you use.

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