Best Chorizo Pasta Sauce Recipes

Chorizo and Chickpea Sauce with Rice Pasta image

Provided by Rachael Ray : Food Network

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 13

2 tablespoons EVOO
8 ounces Spanish chorizo, casing removed and finely chopped
4 cloves garlic, finely chopped
1 onion, finely chopped
One 18-ounce can chickpeas, drained
1 1/2 cups chicken stock
2 tablespoons fresh rosemary needles, chopped
2 tablespoons tomato paste
1/2 cup dry red wine, such as Rioja
One 28- to 32-ounce can San Marzano plum tomatoes
Salt
1 pound rice pasta, such as rigatoni or penne
Handful fresh flat-leaf parsley leaves, chopped

Steps:

Heat the EVOO in Dutch oven or saucepot over medium-high heat. Add the chorizo, brown and render and then remove with a slotted spoon. Add the garlic and onions, then reduce the heat a bit.
Place half of the chickpeas in a food processor and pulse to process. Add chicken stock and rosemary and process to make a finely chopped saucy mixture.
Add the tomato paste to the onions and stir, 1 minute. Add the wine and deglaze the pan. Then add the chicken stock and chickpea mixture to the onions, and stir to combine. Add the tomatoes and break them up a bit. Add the remaining whole chickpeas and simmer the sauce over low heat, 25 to 30 minutes.
Cool and store for a make-ahead meal. Reheat the sauce over medium heat while cooking the pasta.
Heat a large pot of water to cook the pasta and season with salt. Cook the pasta to al dente, 5 to 6 minutes, and reserve 1/2 cup of starchy pasta water.
Toss the pasta with the parsley and the sauce, and use a little starchy water if necessary to combine.

ZUCCHINI, TOMATO AND CHORIZO PASTA SAUCE image

Yield 2 people

Number Of Ingredients 8

1 small onion, sliced
1 cubanelle pepper, sliced
4 garlic cloves, chopped finely
1 medium zucchini, cubed
2 Roma tomatoes, cubed
1/2 C red wine
1/4 cup calamata olives sliced
Parmesan, shredded

Steps:

Saute onions and peppers in olive oil over high heat until begin to caramelize. Add sliced chorizo, zucchini and tomatoes and wine, cover and simmer for 40 minutes. Uncover, and simmer until not too runny. Serve over polenta or pasta sprinkled with sliced olives, drizzled with olive oil and shaved Parmesan.

Chorizo Tomato Sauce (For Pasta or Chicken) image

Provided by Cluich

Categories Sauces

Time 40m

Yield 12 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 medium onion, cut in half and chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper (optional)
1 lb chorizo sausage, casings removed
2 (14 ounce) cans diced tomatoes (undrained)
1 (4 ounce) can black olives, sliced (drained)
salt and pepper, to taste

Steps:

Heat the oil in a large saucepan. Add -- in this order -- the green pepper, onion, and garlic, allowing each to soften a bit before adding the next. Add the cumin and cayenne pepper (if using) when you toss in the garlic.
Stir in the chorizo and cook over medium heat, stirring frequently, till done.
Add the diced tomatoes and sliced black olives. Turn down heat and simmer till desired thickness is reached (I like mine pretty thick). Season with salt and pepper to taste and served over pasta or chicken (or perhaps something else as well?).

Nutrition Facts : Calories 216.9, Fat 16.8, SaturatedFat 5.8, Cholesterol 33.3, Sodium 693.6, Carbohydrate 7.1, Fiber 1.6, Sugar 3.1, Protein 9.9

Chorizo pasta sauce image

Provided by Hattieedwards

Time 20m

Yield Serves 2

Number Of Ingredients 12

1 garlic clove, finely chopped
1 small onion, chopped
1/2tsp chilli flakes
Handful of chorizo, sliced and halved
10-15g sunflower seeds
Pinch of salt & pepper
10 coriander leaves, ripped
2-3 mushrooms, chopped
1/2 tin of tomatoes, chopped
1tbsp oil
50g pasta
1-2 sun-dried tomatoes

Steps:

COOK PASTA- fill pan 1/4 to 1/2 the way of water and add a pinch of salt, then boil. Once there's bubbles pour in pasta to cook and put lid on with a little gap. Stir occasionally so pasta doesn't stick until pasta is cooked. Drain and put back in pan to stir in sauce.
In a small pan put oil and onion over heat until onions have sweated, 2-3mins. Then add garlic, chorizo and sunflower seeds to cook for 3-4mins.
Once chorizo has crisped a bit add sun-dried tomatoes, mushrooms, salt, pepper and chilli flakes and stir.
After the mushrooms have softened pour tinned tomatoes and coriander and stir. Then put lid on and leave to simmer for 5-7mins.
Finally, remove from heat and mix into cooked pasta and serve!