Pasta with Chorizo and Romesco Sauce Recipe
A vibrant and flavorful pasta dish featuring spicy Spanish chorizo and a rich, smoky Romesco sauce. This recipe combines the savory taste of sautéed chorizo with the freshness of tomatoes and herbs, tossed with linguine for a hearty and satisfying meal that comes together in just 25 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Ingredients
Scale
Pasta
- 12 ounces dried linguine pasta
Sauce and Toppings
- 1 tablespoon olive oil
- 1 pound Spanish chorizo sausage links, cut diagonally into 1-inch pieces
- 1 shallot, chopped
- 2 garlic cloves, crushed or grated
- 1 pint grape or cherry tomatoes (about 12 ounces), halved
- 1 tablespoon fresh oregano, chopped
- 1 cup Romesco sauce
- Salt and pepper, to taste
- 2 tablespoons fresh chopped parsley
Instructions
- Cook Pasta: Cook the linguine according to the package directions until al dente. Drain the pasta, reserving 1/2 cup of the cooking water for later use.
- Sauté Chorizo: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chorizo pieces and cook, stirring occasionally, for 2 to 3 minutes until they start to brown and release their flavorful oils.
- Add Aromatics and Sauce: Add the chopped shallot to the skillet with the chorizo and cook, stirring until the shallots become soft and translucent. Stir in the crushed garlic, halved tomatoes, chopped oregano, and Romesco sauce. Mix well to combine all flavors.
- Combine Pasta and Sauce: Add the drained pasta and reserved cooking water to the skillet. Toss everything together thoroughly so the pasta is well coated with the sauce. Cook for about 1 more minute to heat through.
- Final Seasoning and Serve: Remove the skillet from heat. Taste and adjust the seasoning with salt and pepper as needed. Serve immediately by portioning the pasta into warm dishes and garnish each with freshly chopped parsley.
Notes
- To enhance the smoky flavor, use authentic Spanish chorizo rather than Mexican chorizo.
- If Romesco sauce is unavailable, you can substitute with a roasted red pepper sauce or homemade Romesco.
- Reserve some pasta water to help loosen the sauce and bind it perfectly to the pasta.
- For a milder dish, remove the chorizo’s casing before cooking or reduce the quantity of chorizo used.
- Serve with a crisp green salad and crusty bread for a complete meal.
Keywords: pasta with chorizo, Romesco sauce pasta, Spanish chorizo recipe, quick pasta dinner, easy stovetop pasta
