Chorizo Tomato Pasta for Back to School #SundaySupper

Chorizo Tomato Pasta for Back to School #SundaySupper

Pasta with Chorizo and Cherry Tomatoes in a Creamy Sauce

For my second time participating in the Sunday Supper  movement the theme is Back to School 30 minute start to finish dinner meals. Though as summer comes to an end I am no longer going to back to school (and instead am embarking on a 2 year backpacking trip around the world) I do still appreciate the value of easy and quick to make meals.

So this week I am sharing a recipe for a chorizo tomato pasta dish. I probably couldn’t even tell you what chorizo was before I studied abroad in Madrid in 2009 but since then my love for this pork product has bloomed into a wonderful affair.

Chorizo is a Spanish sausage made with pork, pork fat, dried smoked red peppers and salt. Usually smoked this sausage can be sliced as is ready to eat but it can also be found raw in which you can cook it the way you would sweet/hot italian sausages.

I personally prefer the cured chorizo which I usually quarter and thinly sliced and sautee lightly, until just slightly browned and crispy.

Chorizo Pasta with Tomatoes

Yields 4

Chorizo Tomato Pasta for Back to School #SundaySupper

Quick 30 minute pasta dish perfect for a busy weeknight

5 minsPrep Time

20 minsCook Time

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  • 12 ounces smoked chorizo, halved or quarter and thinly sliced
  • 1/2 small onion, diced
  • 3 cloves garlic, diced
  • 1 pint cherry tomatoes, halved
  • 1/4-1/2 cup heavy cream
  • 2 scallions, sliced
  • 8 ounces pasta,


  1. Cook pasta according to package directions.
  2. Over medium heat heat sautee pan and add chorizo. Cook 5-10 minutes or until slightly browned and crispy. Drain some of the grease.
  3. Add onions and cook until translucent, 4-5 minutes. Add garlic and cook for 1 minute.
  4. Add cherry tomatoes and cook for 4-5 minutes or until juices starting to run.
  5. Add cream and reduce heat to low. Simmer on low heat for a few minutes.
  6. Serve sauce over the pasta and sprinkled with scallions.

Check out what some of the other Sunday Supper participants made:

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    • Vicky says

      Thanks! I love having chorizo in the fridge because you don’t need to defrost it and I love to cook with it on those nights when I want a quick but filling meal.

  1. says

    I’ve only been able to get the crumbly chorizo at the market. I wonder if I can get the real chorizo. Sounds like a great dish. Now I’m hungry.

  2. Jeanette says

    I had a very busy day and never got home until 6 pm. I had noticed this recipe and kept an eye on it so made it for dinner. It was quick to put together, easy to put together, and very tasty, just as promised.

    Thx for a great recipe.

    • Vicky says

      Aw thanks! I love hearing feedback when someone has tested out one of my recipes – it really makes my day! So thanks for taking the time to comment and so glad you enjoyed the recipe!

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