Last Updated on 15 September, 2026 by Elby | The Tasteful Pantry
Chorizo and red pepper pasta combines smoky chorizo, sweet red peppers and spaghetti in a creamy garlic and parmesan sauce. A splash of white wine cuts through the richness, while oregano and fresh shallots add plenty of flavour without turning dinner into a lengthy project.
This pasta is rich and comforting but still quick enough for a weeknight dinner. Fans of my creamy lemon carbonara or sausage pasta with creamy tomato sauce will find plenty to like here, particularly that generous coating of sauce clinging to every strand of spaghetti.
Other Easy Creamy Pasta Recipes
- Lemon Carbonara
- Chilli Bacon Fettuccine
- Tuna Pasta Bake
- Sausage Pasta with Creamy Tomato Sauce
- Lemon Dill Pasta Bake
Chorizo and Red Pepper Pasta Ingredients
Sizzling chorizo: Spanish chorizo is a spicy pork sausage with a smoky and robust flavour. Chorizo provides a real depth of flavour which requires minimal extra effort – making it an ideal addition for pasta. It also complements the sweetness of the charred red peppers in this pasta dish.
Vibrant red peppers: With a smoky sweetness, these peppers add a beautiful contrast to the spiciness of the chorizo.
Creamy sauce: The reduced stock, cream and sour cream, mixed with the oils and flavours of the chorizo, garlic and peppers are a delicious combination.
Al dente pasta: I like spaghetti for the chorizo pasta, but you can really use whatever is in the pantry. Or try my Homemade Pasta for an extra something special.
What to Serve With Chorizo Pasta?
This pasta is rich and creamy, so it works best with something fresh, crisp or garlicky on the side. A simple green salad with a sharp lemon or balsamic dressing helps cut through the sauce, while garlic bread or simple crusty bread is ideal for mopping up anything left in the bowl.
You could also serve with roasted broccoli, steamed green beans, sautéed zucchini or a handful of rocket dressed with lemon juice and olive oil. Use whichever vegetables need attention in the fridge. No need to buy a very specific side dish while half a capsicum quietly loses hope in the vegetable drawer.
And if you have some leftover chorizo, corn, halloumi and chorizo salad with lime coriander dressing is another easy weeknight option.
FAQ
Can I use a different type of pasta?
Yes. Spaghetti works well because the creamy sauce coats the long strands, but fettuccine, linguine, penne, rigatoni or spirals are all good options. Short pasta is particularly handy for catching the pieces of chorizo and red pepper.
What can I use instead of white wine?
Replace the wine with the same quantity of vegetable or chicken stock. The sauce will still be creamy and flavourful, although the wine adds a little acidity that helps balance the richness. A small squeeze of lemon added just before serving can provide a similar lift.
Can I use fresh red pepper instead of bottled red pepper?
You can, although fresh red pepper will need longer to soften. Thinly slice it and cook it with the chorizo for several minutes before adding the garlic. Bottled red peppers are already soft and have a slightly sweeter, more concentrated flavour, and usually have extra flavour from the marinade – making them a very convenient shortcut and a better option than fresh.
Can I make chorizo and red pepper pasta ahead of time?
This pasta is best served shortly after cooking, while the sauce is smooth and creamy. You can prepare the chorizo and red pepper sauce a day ahead, store it in the fridge and gently reheat it before adding freshly cooked pasta. Add a splash of stock, cream or reserved pasta water if the sauce has thickened.
How can I make the pasta spicy?
Add chilli flakes with the garlic or use a spicy chorizo sausage. Start with a small amount, as some chorizo is already quite hot. Taste before adding more.
Can I add some greens?
Absolutely. Baby spinach, sugar snap peas or snow peas tossed through at the end are all great options for the chorizo pasta. Some chopped green beans cooked for a minute or two before serving can also work.
Feedback And More: Did you try the chorizo and red pepper pasta? Select a star rating ⭐⭐⭐⭐⭐ or leave a comment below to let me know what you thought. Cheers, Elby!
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Chorizo and Red Pepper Pasta
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 300 grams spaghetti - or any pasta
- 125 grams chorizo - 1 sausage, diced
- 2 garlic cloves - minced or finely chopped
- 120 ml white wine - dry
- 120 ml vegetable stock - or chicken
- 150 grams red pepper - bottled (drained but not patted dry), cut into strips
- 1 tsp oregano - dried
- 120 ml cream - thickened
- 120 ml sour cream
- 50 grams fresh parmesan - grated
- 2 tbsp flour - plain
- 3 shallots - finely sliced
- ¼ tsp pepper
- salt - to taste
Instructions
- Cook the pasta according to packet instructions.
- In the same pot, over medium-high heat, fry the chorizo until starting to brown. Add the garlic and cook for an additional 30 seconds.
- Add the wine and cook until mostly gone, scraping any golden brown bits from the bottom of the pot. Add the stock and cook until halved in quantity.
- Add the red peppers, oregano, cream, sour cream and parmesan. Return the pasta to the mix and stir to coat.
- Sprinkle the flour over the top (don't drop it in one clump) and stir until the sauce thickens slightly.
- Stir in the shallots, season with salt and pepper and serve (with a little extra parmesan if you like).
Nutrition
*Nutrition and calorie figures are estimates only.
