We eat most meals together at the dinner table as a family, but it’s comfort meals like this Creamy Chorizo Pasta that are made for curling up on the lounge with! This is the perfect family weeknight dinner to make when times are busy, yet you still want something comforting and delicious to eat without spending hours in the kitchen.

Creamy Chorizo Pasta

This speedy pasta is made with only a handful of ingredients. The chorizo is the perfect way to bring an incredible depth of flavour to the dish quickly, especially when paired with the creamy garlic, sun-dried tomato and Parmesan cheese-filled sauce. I love serving this pasta with a big bowl of steamed greens or a fresh, zingy salad. It’s delicious, quick and easy, low-cost and filling, and definitely one to try on your next meal plan rotation!

Can creamy pasta be frozen?

Yes! I like to take a conservative approach and freeze my creamy pasta recipes for up to 2 months to ensure the pasta is still at its best once defrosted. It’s also important to completely thaw the pasta in the fridge overnight prior to reheating. Not thawing = mushy pasta (which I have done many times in the past when I have needed something for dinner fast!). You may find the sauce is less creamy and more oil-based once reheated, as the oils in the cream separate. Although texturally different, the result is equally delicious!

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Creamy Chorizo Pasta

Creamy Chorizo Pasta

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5 from 4 reviews

This Creamy Chorizo Pasta is one of the easiest, filling and most delicious meals you can make. It’s filled with flavour-packed Chorizo and teamed with a creamy, garlicky sauce, this is a recipe you are going to want to make again and again! 

  • Total Time: 20 mins
  • Yield: 4 1x


  • 300 g (10 oz) short pasta (mafalde pictured, other options are penne/macaroni/rigatoni)
  • 200 g (7 oz)  chorizo (roughly 2 chorizos), roughly diced
  • 1 medium onion, finely diced
  • 1 tsp garlic, freshly minced
  • 1 tbsp tomato paste
  • ½ cup (75 g) sun-dried tomatoes, finely chopped (optional)
  • 1.5 cups (360 ml) thickened/heavy cream
  • 1 cup (100 g) Parmesan cheese, freshly grated, plus extra for garnish
  • Salt and pepper, to season


  1. Cook the pasta according to the packet instructions, less 1-2 minutes. Reserve 1/2 cup of the pasta cooking water. Drain the pasta, rinse under cool running water and set aside. 
  2. Meanwhile, heat a large, deep, heavy-based skillet on medium-high heat. Cook the chorizo for 3-4 minutes until crispy and golden. 
  3. Add the onion and garlic and cook, stirring for 1-2 minutes until softened. 
  4. Stir through the tomato paste and sun-dried tomatoes (if using) for 1 minute. 
  5. Add the cream, bring to a gentle simmer and cook for 2-3 minutes until the sauce has slightly thickened. 
  6. Stir through the Parmesan cheese and then season to taste with salt and pepper (I find I only need a very small amount of salt, 1/4 of a teaspoon, as the chorizo and Parmesan are already very salty). 
  7. Add the cooked pasta and the 1/2 cup of reserved pasta water. 
  8. Sprinkle with extra Parmesan cheese to serve.



Creamy Chorizo Pasta is the perfect recipe to make ahead, ready for when you need it! Refrigerate for up to 3 days in an airtight container or freeze for up to 2 months. For best results (and to avoid mushy pasta!) ensure you defrost the pasta in the fridge overnight prior to reheating. Creamy pastas do separate once refrigerated or frozen which means the texture of the sauce will be less creamy and more oil-based, but it will still be equally delicious!


Creamy Chorizo Pasta can be enjoyed as leftovers the next day. See the make-ahead instructions above for how to store your leftovers.

  • Author: Nicole
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Category: Main dish
  • Method: pan
  • Cuisine: Italian