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Chorizo and chipotle pasta

Chorizo And Chipotle Pasta

A simple pasta, with lots of smoky flavor. Great on its own or with steak.
Course Meal
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 220kcal


  • 2 cups wholegrain pasta
  • water
  • 1 teaspoon salt
  • 1/2 ring Spanish chorizo sliced into rounds or chopped into small cubes
  • 1 tablespoons chipotle pepper shredded, use a second tablespoon for a hotter (and smokier) pasta
  • 1 cup chopped tomatoes canned or fresh will work
  • 1 cup tomato passata
  • 1 teaspoon garlic puree
  • Olive oil to season
  • Black pepper to season


  • Bring a large pot of water to a boil over high heat.
  • Add the pasta and salt. Stir and cook the pasta according to the time on the pasta package.
  • Drain the water with a colander. Leave the pasta in the colander, so you can reuse the pot.
  • Turn the heat low, then add the chorizo, garlic puree, chipotle, and olive oil to the pot and cook for 3 minutes, stirring occasionally.
  • Add the chopped tomatoes and tomato passata. Heat for an additional 5 minutes, stirring occasionally.
  • Place the pasta back into the sauce. Stir to combine.
  • Season with olive oil and black pepper. Stir well, then serve.



Calories: 220kcal | Carbohydrates: 29g | Protein: 10g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 18mg | Sodium: 1030mg | Potassium: 434mg | Fiber: 6g | Sugar: 7g | Vitamin A: 508IU | Vitamin C: 13mg | Calcium: 43mg | Iron: 3mg