Chorizo Pasta Without Cream Recipe
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Jump to RecipeThis spicy chorizo pasta without cream recipe is bold & fresh made with olive oil, garlic, tomatoes, chili flakes, & fresh basil! Ready in 30 minutes, this easy dairy free sauce is a great addition to your next pasta night.
This fiery pasta is loaded with flavor from chorizo sausage and fresh herbs! It’s a hearty meaty dinner, great for anyone who likes a little spice in their life.
Want more modern pasta recipes? Try our delicious copycat penne alla vodka recipe, spinach artichoke alfredo pasta, or our favorite ground turkey Bolognese sauce.
Put a little spice in your next pasta night, with this amazing (and simple) chorizo pasta without cream! Made with just a few simple ingredients this sauce is easy to make and brings a ton of flavor to the table. Between the chorizo, basil, garlic, and chili flakes, this sauce has it all – no dairy needed! This spicy sauce is similar to Italian arrabbiata sauce, but made with delicious chorizo.
Chorizo is a spicy pork sausage which is traditionally made in Spain and Portugal. Where I live in New England, there is a huge Portuguese population, and chorizo (on menus here as chouriço) is everywhere! Our local delis carry it, and I love getting really good chouriço for this dish. Whatever you call it, this sausage brings lots of flavor, depth, and smokiness to this dish.
Why This Recipe Works
- It’s spicy, hot, garlicky, and delicious!
- A simple pasta made with chorizo sausage, tomatoes, and herbs and spices.
- Dairy Free and SO good!
- Ready in 30 minutes, this sauce is great for busy weeknights.
- Cooks of any skill level can make this dish by following our step-by-step photos and directions below!
Ingredients You’ll Need
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Chorizo – a spicy Spanish & Portuguese sausage you can find at your local stores. If you happen to live near a Portuguese market like I do, get it there 🙂
- Rigatoni Pasta – I love the hearty ridged rigatoni surface – it allows the sauce to stick to every inch!
- San Marzano Diced Tomatoes – an essential in any good tomato sauce is getting the best canned tomatoes you can find! I always use San Marzano tomatoes for sauces, especially in dishes where tomatoes play a starring role.
- Extra virgin olive oil
- Garlic
- Red Chili Pepper Flakes: for a little heat! This is what gives this rigatoni arrabbiata it’s signature flavor.
- Fresh Basil
- Fresh Cracked Black Pepper
Additions and Substitutions
You can use mild, medium or spicy chorizo – whatever heat level you prefer. If you want to make this with another sausage variety, you can substitute that as well.
Any long or medium shaped pasta will work well: rotini, penne, or medium shells would be substitutes for rigatoni.
If you are using spicy chorizo sausage, then you can omit the chili flakes if you prefer.
Make This Recipe With Leftover Chorizo
This simple chorizo pasta is the tastiest, coziest dinner meal. You can also make this with leftover cooked chorizo sausage. It’s perfect for a hearty meal for the family (use mild chorizo for those who don’t like too much heat), and also great to make for company if you are having guests for dinner.
Most of the cooking time is simmering the sauce. The stove does all of the work, so you can enjoy hands-off time while you prep sides or a salad! Browse all our modern pasta recipes and find your next favorite.
How To Make This Recipe
Step 1: Cook rigatoni according to package instructions. Drain, toss with olive oil, and set aside.
Step 2: In a large pot, add 2 tablespoons of olive oil over medium heat. Dice the chorizo (or use ground chorizo) and cook for 7 to 8 minutes until the chorizo starts to crisp and brown.
Step 3: Remove the chorizo from the pan. Add the garlic and onions, turn the heat to low, and cook for an additional 5 minutes minutes until veggies begin to brown.
Step 4: Add the diced tomatoes to the pot, including adding canning liquid/sauce as well.
Step 5: Stir in the crushed red pepper flakes. Add basil, salt, and pepper. Stir until the tomatoes and spices are well combined, then add the cooked chorizo back into the sauce. Simmer on low for 20 minutes.
Step 6: Add the cooked pasta to the sauce, and heat until hot and bubbling. Serve with extra basil for garnish.
Recipe FAQs
You can use a mild, medium, or spicy chorizo, depending on your spice preferences. This recipe uses uncooked chorizo (and we crisp it up in the pan), but you could also use leftover cooked chorizo if you had some on hand.
This recipe is made with chorizo sausage, canned diced tomatoes, fresh basil, and spices to make a delicious and simple sauce. Some recipes add cream to finish off the sauce, but this version is dairy free.
I love serving this with a fresh chopped salad and some garlic bread to make it a complete meal.
More Easy Pasta Recipes
- Hot Honey Noodles Recipe
- Creamy Jerk Chicken Pasta Recipe (Bahama Breeze Copycat)
- Cottage Cheese Alfredo Pasta Sauce
- Goat Cheese Pesto Pasta
- Chicken Pasta with Vodka Sauce
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Chorizo Pasta (No Cream)
Equipment
- Skillet
- Pot
Ingredients
- 12 ounces rigatoni pasta
- 1 tablespoon extra virgin olive oil
- 8 ounces chorizo sausage diced or crumbled
- 4 cloves garlic minced
- 1 medium sweet onion chopped
- 1/4 Crushed Red Pepper Flakes
- 48 ounces diced tomatoes
- 1/4 cup Fresh Basil julienned, plus extra for garnish
- 2/3 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
Instructions
- Cook rigatoni according to package instructions. Drain, toss with olive oil, and set aside.
- In a large pot, add 2 tablespoons of olive oil over medium heat. Dice the chorizo (or use ground chorizo) and cook for 7 to 8 minutes until the chorizo starts to crisp and brown.
- Remove the chorizo from the pan. Add the garlic and onions, turn the heat to low, and cook for an additional 5 minutes minutes until veggies begin to brown.
- Add the diced tomatoes to the pot, including adding canning liquid/sauce as well.
- Stir in the crushed red pepper flakes. Add basil, salt, and pepper. Stir until the tomatoes and spices are well combined, then add the cooked chorizo back into the sauce. Simmer on low for 20 minutes.
- Add the cooked pasta to the sauce, and heat until hot and bubbling. Serve with extra basil for garnish.
Notes
Nutrition
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