This Chorizo Pasta recipe with white beans is perfect for a 30 minute weeknight meal. Creamy, spicy and full of flavor!
My latest new ingredient was chorizo sausage links. I tried chorizo for the first time while studying abroad in Spain and loved the spicy smokiness and depth of flavor to this sausage. I was looking all over for a good chorizo pasta recipe but couldn’t really find one I liked that used the raw chorizo sausage links. Most of the ones were using the cured chorizo which I love in a pasta as well but this time I was going for something different.
So instead I decided to create my own recipe — really just mixing and matching a bunch of recipes I found online. I was afraid the chorizo would be incredibly salty and overpowering, but it really wasn’t — I think the extra salty is the cured chorizo sausage.
I must say I’ve never added the white cannellini beans to a chorizo pasta dish before – but it really does pair well with the chorizo. And a creamy sauce is always better than a strictly tomato based sauce – so naturally I had to throw in some half and half. All in all a good dinner recipe, I’d say.
So when you’re looking for weeknight meal ideas give this chorizo pasta with white beans recipe a try.
Let me know what you think of this chorizo pasta in the comments below!
For other pasta recipe ideas be sure to try my chicken pesto pasta!
This Chorizo Pasta recipe is perfect for a 30 minute weeknight meal. Creamy, spicy and full of flavor!
- 1 pound gluten-free chorizo sausage casing removed
- 2 cloves garlic minced
- 1 small onion diced
- 15 oz can diced tomatoes
- 1/4 teaspoon sugar
- 1 tsp oregano
- salt and pepper to taste
- 15 oz can white cannellini beans drained and rinsed
- 1/4 cup half & half use coconut cream for dairy-free version
- parmesan cheese to serve (omit for dairy-free version)
- parsley chopped, to serve
- olive oil
- 8-10 ounces gluten-free pasta - I used fettuccine nests
- Heat small amount of olive oil over medium heat and add chorizo sausage. Cook until browned, using a fork or knife to break up into smaller pieces. Remove from pan.
- In same pan (there should be some red oil leftover from the cooked sausage) cook garlic and onions 2-3 minutes.
- Add oregano, sugar, can of diced tomatoes, and fill can halfway with warm water and add to pan. Bring to a boil and reduce heat to a simmer, continuing to cook for 10-15 minutes, until sauce has reduced slightly. At this time cook pasta according to package directions.
- Add salt, pepper, chorizo and cannellini beans to sauce mixture. Then add half & half, stirring to combine.
- Serve chorizo sauce with pasta and sprinkle with Parmesan and fresh parsley.