Try this recipe for our chorizo pasta bake, then try our tuna pasta bake, chicken and bacon pasta bake, bolognese pasta bake and meatball pasta bake. Now try more of our delicious pasta bake recipes.

Chef's tips for chorizo pasta bake:

  • This can be easily halved or baked in two smaller baking dishes – freeze one for another day
  • Leftovers will keep in the fridge for up to three days
  • Serve with a bitter leaf salad dressed in a sherry vinegar and walnut oil dressing

Chorizo pasta bake recipe


  • 200g cooking chorizo, cut into small cubes
  • ½ tbsp olive oil
  • 1 large long shallot, finely chopped
  • 2 tsp thyme leaves
  • 2 garlic cloves, crushed
  • 50ml sherry or vermouth
  • 2 x 400g tins chopped tomatoes
  • 2 roasted red peppers from a jar, sliced (about 115g)
  • handful of pitted black olives (about 40g), halved (optional)
  • 1 tsp smoked paprika
  • 1 tsp honey
  • 1 tsp sherry vinegar
  • pinch of chilli flakes (optional)
  • 400g short pasta of your choice
  • 150g ball of mozzarella, drained and torn


  • STEP 1

    Put the chorizo cubes into a cold frying pan and turn the heat to medium. Fry for 6-8 mins or until the chorizo is sizzling, golden brown and its oil has been released. Stir in the olive oil and shallot, and fry for 5 mins until softened. Add the thyme and garlic, and fry for another minute before adding the sherry or vermouth. Bubble until almost all the liquid has evaporated.

  • STEP 2

    Stir in the tomatoes, peppers, olives (if using), paprika, honey and 200ml of water. Simmer for 10-15 mins until thickened. Season with the sherry vinegar, chilli flakes (if using) and salt and pepper.

  • STEP 3

    Meanwhile, cook the pasta in a pan of boiling salted water for 6-8 mins or until al dente. Heat the oven to 200C/180C fan/gas 6. Drain the pasta, reserving some of the water, and tip into the chorizo sauce. Stir well, adding a splash of the reserved water (about 75ml) to loosen the sauce enough to coat the pasta, if needed. Transfer the mixture to a large baking dish (ours was 20cm x 30cm) and dot over the mozzarella. Bake for 20-25 mins or until golden and bubbling. Leave to stand for 5 mins before serving.


Anna Glover profile
Anna GloverSenior food editor

Goes well with


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