Whenever I want to prepare something quick and filling for lunch or dinner, spaghetti with chorizo is on my short list. I love it because you don't need hard-to-find ingredients, and the cooking process isn't complicated. The chorizo completely transforms the sauce, and the vegetables provide a nice balance. I've made this recipe frequently in the past few months, especially when I didn't feel like spending too much time in the kitchen but still wanted a warm and tasty meal.
Quick Info
Total time: about 30 minutes
Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 3-4
Difficulty: easy
Recipe type: pasta with sauce, quick, suitable for lunch or dinner
Ingredients
400 g spaghetti
100 g chorizo sausage
1 red onion
1 red bell pepper
3-4 mushrooms
2 tablespoons olive oil
200 ml tomato sauce
oregano, to taste
basil, to taste
granulated garlic, to taste
salt, pepper, to taste
50 g parmesan
Preparation Method
1. I start with the vegetables. I peel and finely chop the onion. I dice the bell pepper. The mushrooms are sliced, neither too thin nor too thick. The chorizo needs to be peeled first, then I slice it into rounds, which I then halve to make it easier to mix into the sauce.
2. I bring a large pot of water to a boil and add a tablespoon of salt. When the water is boiling, I add the spaghetti and cook them exactly as stated on the package for al dente texture.
3. Meanwhile, I heat the oil in a large skillet over medium heat. I add the onion and let it soften for about a minute. I then add the bell pepper and mushrooms, stirring occasionally, and let them cook for another 1-2 minutes.
4. I add the sliced chorizo to the vegetables. I let it cook for about a minute, stirring, to start releasing its flavor into the pan.
5. I pour the tomato sauce over the mixture and add the spices: oregano, basil, granulated garlic, salt, and pepper. The quantity depends on taste; I prefer to start with a little and add more at the end if needed. I reduce the heat and let everything simmer for a few minutes until the sauce thickens.
6. When the spaghetti is ready, I drain it (or take it directly from the water with tongs) and add it to the skillet with the sauce. I mix well to coat all the spaghetti with the sauce and let it cook together on low heat for 2-3 minutes.
7. I serve it immediately, with grated parmesan on top.
Why I make this recipe often
For me, it’s one of those quick recipes that I can easily improvise. Moreover, the chorizo keeps well in the fridge, and the other ingredients are staples in the house. The taste is balanced, hearty, and you don't need complicated techniques. It works well when cooking for family or when friends come over for a meal.
Tips and Variations
Tips
If you want the sauce to be thicker, you can add a small ladle of pasta cooking water just before mixing the spaghetti with the sauce.
Freshly grated parmesan adds more flavor than pre-grated.
Be careful not to overcook the vegetables at the beginning; they just need to soften slightly.
Substitutions
You can use another type of spicy sausage instead of chorizo if you don’t have it.
Tomato sauce can be replaced with crushed tomatoes or canned diced tomatoes.
Yellow onion works just as well if you don’t have red onion.
Mushrooms can be left out, but they add a nice texture.
Variations
For a richer sauce, you can add a little liquid cream at the end.
If you want a lighter version, use less sausage and add more vegetables.
You can also add some fresh herbs at the end, but it's not essential.
Serving Ideas
It goes well with a simple salad on the side.
You can sprinkle extra black pepper or chili flakes if you want it spicier.
Parmesan is optional, but it helps balance the flavor.
Frequently Asked Questions
What kind of chorizo should be used?
I use semi-dry Spanish chorizo, but smoked or other spicy varieties work too.
Do I really need to peel the sausage?
I recommend peeling it, especially if it's tough or thick. If it’s thin and doesn’t bother the final texture, it can be left on.
Can I use whole wheat spaghetti or another type of pasta?
Yes, any type of pasta can be used; just cook it according to the package instructions.
What if the sauce turns out too thick or too thin?
If it’s too thick, I add a little pasta water. If it’s too thin, I let it simmer on low heat for a few minutes before adding the pasta.
Can the recipe be made without mushrooms?
Yes, mushrooms are not mandatory, but they add a nice texture. You can easily leave them out.
Nutritional Values
Estimated for one serving (out of four):
Calories: approximately 500-550 kcal
Protein: 20-25 g
Carbohydrates: 65-70 g
Fats: 15-20 g
Values may vary depending on the type of sausage and the amount of parmesan used. The recipe is quite filling and balanced in proteins and carbohydrates.
Storage and Reheating
Spaghetti with chorizo can be stored in the fridge for 1-2 days in a closed container. When reheating, I recommend adding a tablespoon or two of water to prevent it from drying out. However, it’s best served fresh, as the pasta absorbs the sauce and can become tougher after a day. If you need to store it, don’t add all the parmesan at the beginning; sprinkle it just before serving.
Quick Info
Total time: about 30 minutes
Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 3-4
Difficulty: easy
Recipe type: pasta with sauce, quick, suitable for lunch or dinner
Ingredients
400 g spaghetti
100 g chorizo sausage
1 red onion
1 red bell pepper
3-4 mushrooms
2 tablespoons olive oil
200 ml tomato sauce
oregano, to taste
basil, to taste
granulated garlic, to taste
salt, pepper, to taste
50 g parmesan
Preparation Method
1. I start with the vegetables. I peel and finely chop the onion. I dice the bell pepper. The mushrooms are sliced, neither too thin nor too thick. The chorizo needs to be peeled first, then I slice it into rounds, which I then halve to make it easier to mix into the sauce.
2. I bring a large pot of water to a boil and add a tablespoon of salt. When the water is boiling, I add the spaghetti and cook them exactly as stated on the package for al dente texture.
3. Meanwhile, I heat the oil in a large skillet over medium heat. I add the onion and let it soften for about a minute. I then add the bell pepper and mushrooms, stirring occasionally, and let them cook for another 1-2 minutes.
4. I add the sliced chorizo to the vegetables. I let it cook for about a minute, stirring, to start releasing its flavor into the pan.
5. I pour the tomato sauce over the mixture and add the spices: oregano, basil, granulated garlic, salt, and pepper. The quantity depends on taste; I prefer to start with a little and add more at the end if needed. I reduce the heat and let everything simmer for a few minutes until the sauce thickens.
6. When the spaghetti is ready, I drain it (or take it directly from the water with tongs) and add it to the skillet with the sauce. I mix well to coat all the spaghetti with the sauce and let it cook together on low heat for 2-3 minutes.
7. I serve it immediately, with grated parmesan on top.
Why I make this recipe often
For me, it’s one of those quick recipes that I can easily improvise. Moreover, the chorizo keeps well in the fridge, and the other ingredients are staples in the house. The taste is balanced, hearty, and you don't need complicated techniques. It works well when cooking for family or when friends come over for a meal.
Tips and Variations
Tips
If you want the sauce to be thicker, you can add a small ladle of pasta cooking water just before mixing the spaghetti with the sauce.
Freshly grated parmesan adds more flavor than pre-grated.
Be careful not to overcook the vegetables at the beginning; they just need to soften slightly.
Substitutions
You can use another type of spicy sausage instead of chorizo if you don’t have it.
Tomato sauce can be replaced with crushed tomatoes or canned diced tomatoes.
Yellow onion works just as well if you don’t have red onion.
Mushrooms can be left out, but they add a nice texture.
Variations
For a richer sauce, you can add a little liquid cream at the end.
If you want a lighter version, use less sausage and add more vegetables.
You can also add some fresh herbs at the end, but it's not essential.
Serving Ideas
It goes well with a simple salad on the side.
You can sprinkle extra black pepper or chili flakes if you want it spicier.
Parmesan is optional, but it helps balance the flavor.
Frequently Asked Questions
What kind of chorizo should be used?
I use semi-dry Spanish chorizo, but smoked or other spicy varieties work too.
Do I really need to peel the sausage?
I recommend peeling it, especially if it's tough or thick. If it’s thin and doesn’t bother the final texture, it can be left on.
Can I use whole wheat spaghetti or another type of pasta?
Yes, any type of pasta can be used; just cook it according to the package instructions.
What if the sauce turns out too thick or too thin?
If it’s too thick, I add a little pasta water. If it’s too thin, I let it simmer on low heat for a few minutes before adding the pasta.
Can the recipe be made without mushrooms?
Yes, mushrooms are not mandatory, but they add a nice texture. You can easily leave them out.
Nutritional Values
Estimated for one serving (out of four):
Calories: approximately 500-550 kcal
Protein: 20-25 g
Carbohydrates: 65-70 g
Fats: 15-20 g
Values may vary depending on the type of sausage and the amount of parmesan used. The recipe is quite filling and balanced in proteins and carbohydrates.
Storage and Reheating
Spaghetti with chorizo can be stored in the fridge for 1-2 days in a closed container. When reheating, I recommend adding a tablespoon or two of water to prevent it from drying out. However, it’s best served fresh, as the pasta absorbs the sauce and can become tougher after a day. If you need to store it, don’t add all the parmesan at the beginning; sprinkle it just before serving.