Quick Chorizo Creamy Tomato Pasta

Quick and easy creamy chorizo tomato pasta made with fresh linguine, spicy chorizo, and a rich tomato sauce. This 20-minute dinner is packed with flavor and perfect for busy weeknights. With simple ingredients like garlic, spinach, and cream cheese, this one-pan pasta dish is a family favorite. Great for meal prep or a fast weeknight meal that feels like comfort food.

A rich and flavorful pasta dish that’s ready in just 20 minutes—perfect for busy weeknights!

Ingredients

• 400g fresh linguine
• 1 Tbsp olive oil
• 150g chorizo sticks, thinly sliced
• 2 garlic cloves, crushed
• 400g can crushed tomatoes
• 70g baby spinach (half a bag)
• 100ml Philadelphia Cream for Cooking or cream cheese
• Freshly grated Parmesan, to serve

Instructions

1. Cook the Pasta:
   Bring a large pot of salted water to a boil and cook the linguine according to the package directions until al dente. Drain and set aside.
2. Sauté the Chorizo:
   Meanwhile, heat the olive oil in a large frying pan over medium heat. Add the sliced chorizo and cook for a few minutes on each side until browned and slightly crispy.
3. Add Garlic and Tomatoes:
   Stir in the crushed garlic and cook for 1 minute, until fragrant. Pour in the crushed tomatoes, stir well, and bring to a gentle simmer.
4. Wilt the Spinach:
   Add the baby spinach and cook, stirring, until wilted.
5. Make it Creamy:
   Stir in the cream cheese or cooking cream until fully melted and incorporated into the sauce. Simmer for another 1–2 minutes to thicken slightly.
6. Combine with Pasta:
   Add the drained linguine to the pan and toss everything together until the pasta is evenly coated in the creamy tomato sauce.
7. Serve:
   Plate the pasta and top generously with freshly grated Parmesan. Season with salt and pepper to taste. Serve immediately.

Tips

• Use fresh linguine for a quicker cook time and better texture.
• For a smoother sauce, use an immersion blender to blend the tomatoes before adding spinach.
• Reserve a little pasta cooking water to loosen the sauce if needed.

Variations and Substitutions

• Protein: Swap chorizo for pancetta, Italian sausage, or plant-based sausage.
• Cream: Use heavy cream, mascarpone, or a dairy-free alternative.
• Greens: Kale or arugula can be used instead of spinach.
• Pasta: Any type of pasta—penne, spaghetti, rigatoni—works well.

FAQs

Can I make this ahead of time?
Yes, you can prepare the sauce in advance and reheat it before adding freshly cooked pasta.

Is this dish spicy?
It depends on the chorizo. Use mild chorizo if you prefer a less spicy version.

Can I freeze the sauce?
Yes, the sauce freezes well. Store it in an airtight container for up to 3 months.

Serving Suggestions

• Serve with a simple green salad and crusty garlic bread.
• Pair with a glass of red wine like Tempranillo or Chianti.
• Add a side of roasted vegetables for a complete meal.

Why You’ll Love This Recipe

• It’s quick and easy—ready in under 30 minutes.
• Packed with bold, smoky flavor from the chorizo.
• Creamy, comforting, and full of rich tomato goodness.
• Customizable with your favorite pasta and greens.

Quick Chorizo Creamy Tomato Pasta

Servings

4

servings

Prep time

5

minutes

Cooking time

12

minutes

Ingredients

• 400g fresh linguine

• 1 Tbsp olive oil

• 150g chorizo sticks, thinly sliced

• 2 garlic cloves, crushed

• 400g can crushed tomatoes

• 70g baby spinach (half a bag)

• 100ml Philadelphia Cream for Cooking or cream cheese

• Freshly grated Parmesan, to serve

Directions

• Cook the Pasta:
• Bring a large pot of salted water to a boil and cook the linguine according to the package directions until al dente. Drain and set aside.
• Sauté the Chorizo:
• Meanwhile, heat the olive oil in a large frying pan over medium heat. Add the sliced chorizo and cook for a few minutes on each side until browned and slightly crispy.
• Add Garlic and Tomatoes:
• Stir in the crushed garlic and cook for 1 minute, until fragrant. Pour in the crushed tomatoes, stir well, and bring to a gentle simmer.
• Wilt the Spinach:
• Add the baby spinach and cook, stirring, until wilted.
• Make it Creamy:
• Stir in the cream cheese or cooking cream until fully melted and incorporated into the sauce. Simmer for another 1–2 minutes to thicken slightly.
• Combine with Pasta:
• Add the drained linguine to the pan and toss everything together until the pasta is evenly coated in the creamy tomato sauce.
• Serve:
• Plate the pasta and top generously with freshly grated Parmesan. Season with salt and pepper to taste. Serve immediately.