Chorizo & chilli pepper pasta

Chorizo & chilli pepper pasta

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(28 ratings)

Prep: 5 mins Cook: 10 mins


Serves 2

Pickled chilli peppers, spicy chorizo and sweet cherry tomatoes make up this simple and quick pasta dish. Ideal for an easy midweek meal for two

Nutrition and extra info

Nutrition: per serving

  • kcal684
  • fat22g
  • saturates7g
  • carbs89g
  • sugars12g
  • fibre7g
  • protein28g
  • salt1.9g
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  • 200g penne
  • ½ tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 100g chorizo, skin removed and cut into chunks



    A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 400g can cherry tomatoes
  • 2-3 guindilla pickled chilli peppers, sliced on an angle



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • ½ small pack basil, leaves picked and roughly torn



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • parmesan, grated, to serve



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  1. Bring a large pan of salted water to the boil. Add the pasta, give it a good stir, then cook for 1 min less than pack instructions, about 9-10 mins.

  2. Heat the oil in a sauté pan over a high heat. Add the chorizo and cook for a couple of mins until the oils have been released, then add the tomatoes, a pinch of sugar and some seasoning. Bubble away for 5 mins, then drain the pasta, toss it through the sauce and stir in the peppers and basil. Serve with a generous grating of parmesan scattered over.

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Comments, questions and tips

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20th Nov, 2019
Used sweet peppers instead of chilli because I'm not a huge fan of spice and it tasted delicious. Really quick to make and only needed a few ingredients - will be making again!
28th Jul, 2019
Did this with one time with pickles jalapenos and another time with fresh green chilli - both were nice! Used chopped tomatoes instead of cherry tomatoes both times, though would like to give it a try with cherry tomatoes. Leftovers were good cold for lunch the next day too.
24th Mar, 2017
Really easy and surprisingly tasty
15th Mar, 2017
Made this tonight and it was delicious. Instead of the pickled peppers I roasted half a red pepper and some mushrooms whilst the pasta was on and the sauce was cooking, also added cayenne pepper to get the chilli kick. Very good!
7th Mar, 2017
Very easy to make, tastes delicious and the cherry tomatoes add that little something extra, mmmm!
Michael Harper
23rd Feb, 2017
can the cherry tomatoes be replaced with tinned chopped tomatoes?
23rd Apr, 2017
I had no fresh cherry tomatoes and so replaced them with drained chopped tomatoes. It turned out well.
18th Feb, 2017
Quick, tasty midweek tea. Will no doubt become a regular feature on the dinner table
Charlie Long's picture
Charlie Long
27th Mar, 2019
Can you replace the guindilla peppers with normal peppers ?
goodfoodteam's picture
28th Mar, 2019
Thanks for your question. These are a type of chilli which have a mild, sweet flavour. If you don't want any heat, you could use marinated red peppers instead.
19th Apr, 2017
Where have people managed to buy the guindilla peppers from? I can't find them anywhere!
goodfoodteam's picture
20th Apr, 2017
Thanks for your question. Fragata Spanish Hot Guindilla Peppers are available from Tescos. Hope that helps.
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