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Linguine in spicy chorizo tomato sauce

November 17, 2016 by Lucy Parissi 6 Comments

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This spicy chorizo tomato linguine is ready in under 30 minutes – a perfect midweek meal. 

Spicy chorizo and tomato pasta with spinach. Ready in under 30 minutes.

The minute the weather gets properly cold, I start craving strong flavours and food that’s filling and sort of ‘hugs’ you from the inside out.

And it has been getting colder and gloomier with the arrival of November – typically my least favourite month of the year.

But there are compensations – such as wrapping yourself in layers of warm clothes, having dinner in front of a roaring fire and enjoying a plateful of spicy chorizo and tomato linguine. It is such a quick meal – on the table in under 30 minutes. Winter blues begone!

Spicy chorizo and tomato pasta

You don’t need many ingredients to rustle up this meal. But you do need the best – I use Barilla linguine, which is brand of pasta I grew up with.

The distinctive blue packaging takes me back to the days when I was first trusted to go out to pick up groceries on my own – truly a rite of passage.

Can’t believe my daughter is now almost of an age to be independent like that but, yes, I totally plan to take advantage!

Spicy chorizo and tomato pasta with spinach. Ready in under 30 minutes.

How to make spicy chorizo tomato linguine

Making the sauce could not be easier. Peel the casing off the chorizo and slice into little cubes. Pan fry with a pinch of fennel seeds until the sausage starts to release its lovely smell and spicy oil.

Stir in the onions, garlic and a splash of olive oil and cook until softened. Add the tomato paste, a small glass of Chianti and a little sugar and stir them in.

Finally add the chopped tomatoes and turn up the heat. While the sauce is bubbling away, bring a large pot of water to the boil. Add a generous pinch of salt and the linguine – skip adding any oil it will just make your sauce slide off.

Cook for 8 minutes until al dente, drain well and stir in a little butter. Mix your pasta with the sauce, stirring in the fresh spinach so that it wilts in the heat. A handful of sliced black olives would also work well in this dish – I confess totally intended to add them but got distracted!

Spicy chorizo tomato pasta

Have you made my spicy tomato and chorizo linguine?

Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes. I can’t wait to see your take on it!

More delicious pasta recipes

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Spicy chorizo and tomato pasta with spinach. Ready in under 30 minutes.

Spicy chorizo tomato linguine

Lucy Parissi | Supergolden Bakes
This spicy chorizo and tomato linguine is ready in under 30 minutes - a perfect midweek meal.
4.75 from 4 votes
Print Rate
Course: Main, Pasta
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 servings

Ingredients

  • 450 g | 1 pound Barilla linguine
  • 150 g | 5.3oz chorizo cubed
  • 1 x400g | 14oz tin chopped tomatoes
  • 2 large garlic cloves peeled and minced
  • 2 red onions peeled and finely sliced
  • 2 tbsp olive oil
  • 2 tbsp tomato purée
  • 1 tsp butter
  • 2 tsp sugar
  • small glass red wine
  • 80 g | 3oz fresh spinach
  • pinch dried chilli flakes
  • pinch fennel seeds
  • salt and freshly ground pepper

Instructions

  • Peel the casing off the chorizo and cut into small cubes.
  • Heat a large pan and pan fry the chorizo and fennel seeds for a couple of minutes, stirring until the sausage starts to release its spicy oil.
  • Add the olive oil, onions and garlic and stir over low heat for 3-4 minutes until softened.
  • Stir in the tomato purée, sugar, chillies and wine.
  • Add the chopped tomatoes, stir well and bring to a rolling simmer.
  • While the sauce is bubbling away, bring a large pot of water to the boil. Add a generous pinch of salt and cook the linguine for 8 minutes until al dente. Drain well and return to the pot. Stir in the butter and toss together.
  • Add the pasta to the tomato sauce, using tongs to mix it until well coated. Taste and season. Stir in the spinach and serve.
Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!

Spicy chorizo and tomato pasta with spinach. Ready in under 30 minutes.

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Comments

  1. Anna says

    September 13, 2021 at 12:28 am

    A note that the onions are DICED, not SLICED. I sliced mine, per the recipe, and only too late noticed that the pictures included display otherwise.

    Otherwise, incredibly easy and yummy!

    Reply
  2. Kellie@foodtoglow says

    November 21, 2016 at 9:22 am

    I love Barilla pasta too and snap up a ridiculous amount of boxes whenever I see it on offer. And your recipe is superb; such a great one for warming us up and getting the necessary carb fix at this time of year. Veggie chorizo would be good in this too! Love your images.

    Reply
    • Lucy Parissi says

      November 21, 2016 at 11:01 am

      They are such a good brand. My mum was right all along.

      Reply
  3. Lucy says

    November 17, 2016 at 9:39 pm

    This looks so good, I am having a real linguine moment right now and this will be perfect! We love chorizo too so excellent for us. I have always trusted Barilla pasta it is so reliable

    Reply
  4. Kate | The Veg Space says

    November 17, 2016 at 9:07 pm

    Beautiful pictures as ever Lucy, and that sounds delicious. I’ve just found a brand of vegetarian ‘chorizo’ so this sounds like an ideal dish to try it out on! I bought some Barilla pasta a few months ago and it was really good.

    Reply
  5. Claire @foodiequine says

    November 17, 2016 at 3:16 pm

    This sounds gorgeous – fab flavours. Love a quick pasta dish for a midweek meal. I couldn’t tell you the name but as soon as I saw the box of Barilla pasta I recognised the brand.

    Reply

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Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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