Chorizo pasta linguine with a chilli and garlic tomato sauce is my current favourite comfort food. In fact, I’d say this dish is my ‘new home’ meal. I have cooked chorizo linguine at least twice a week since I moved in, some might say this is bordering on addiction.
It has all the elements I LOVE in food – chorizo (or anything piggy), garlic, chilli and all round deliciousness. It is the perfect comfort food. And due to popular demand, following a published photo on instagram, I am sharing the recipe on my blog.
Behold the Chorizo, Chilli and Garlic Linguine! It is quick and easy to cook and will make you many friends.
Why do I love chorizo pasta?
In this recipe you can easily substitute out the chorizo for something else like pancetta, or bacon. Whatever you have in the fridge. But the chorizo does give it that depth of flavour.
Also, the chilli is optional if you’re not a fan of the heat. I like it a little spicy but just adjust to taste. The more you make this recipe the more you’ll figure out your ideal quantity of flavourings.
The key to the recipe is to be patient with frying the onions until they’re golden and soft. This adds a delicious sweetness to the dish that cuts through the acidity of the tomato sauce and the intensity of the chorizo.
I have been known to sometimes add prawns to this recipe. Chorizo and prawn pasta is a fantastic combination, as is chicken chorizo pasta.
This is such an easy pasta recipe to make. In fact, I call this my fast food substitute because it’s quicker for me to cook this than it is to order takeaway or get some junk food in. Chorizo pasta tastes so much better as well!
Chorizo, Chilli and Garlic Linguine (aka the Best Chorizo Pasta Recipe) (serves 2)
1 onion, finely sliced
1tbsp vegetable oil
1/2 ring Chorizo, finely sliced
4 cloves garlic, finely chopped
1/2 tsp dried chilli flakes (this is quite mild, add more if you like it spicy)
can of chopped tomatoes, whizzed up in a blender
generous pinch salt
lots of freshly ground pepper
150g linguine, freshly cooked and drained
First fry your sliced chorizo in a hot frying pan, turning regularly until nice and crispy. Remove with a slotted spoon and set aside.
Leave the oil from the chorizo in the pan and add the onions. Fry slowly on a medium heat, stirring often, until golden and soft.
Add the chopped garlic and chilli flakes and stir through for a couple of minutes.
Pour in the blended tomatoes and the milk, stir through and allow to simmer on low heat for 5-10 minutes.
Meanwhile, get your linguine on the boil for 12 minutes or until just cooked, drain and set aside.
Season the tomato mixture with plenty of salt and pepper.
Add half the chorizo to the pan followed by the linguine. Stir until well combined.
Serve with the remaining chorizo sprinkled on top of each dish.