Smoky Chorizo and Chicken Sausage Pasta

Amy Massey
by Amy Massey
6 Servings
35 min

This dish was a great example of throwing together whatever was left in the back of my cupboards and creating something delicious when short on time. A huge pot of delicious cheesy comfort, this pasta dish has a good kick from a touch of chilli powder and delicious smoky flavours of chorizo and paprika that work wonderfully with simple chicken sausages.


The recipe can be adjusted easily for bigger or smaller serving sizes. If you don't have many mouths to feed it also freezes well for convenience another day.


Please feel free to give it a try and let me know what you think! The idea was to use what I had at home already to save on costs, so you can be as creative as you like depending what you have at home. I think mushrooms and/or sweetcorn would also be a wonderful addition!

This one pot wonder is the ultimate comfort food and perfect for sharing with the family.

The dish packs a punch with the flavours of smoky chorizo, smoked paprika and a chilli kick.

A meat feast fiesta smothered in gooey melted cheese!

Smoky Chorizo and Chicken Sausage Pasta
Recipe details
  • 6  Servings
  • Prep time: 5 Minutes Cook time: 30 Minutes Total time: 35 min
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Ingredients
  • 500g dried farfalle pasta
  • 8 chicken sausages
  • 1 small chorizo ring, diced
  • 1 red bell pepper, deseeded and diced
  • 2 cloves garlic, finely chopped
  • 250g grated mozzarella cheese
  • 150g cream cheese, such as primula
  • 2 tsps smoked paprika
  • 1 tsp chilli powder
  • Salt
  • 1 tbsp olive oil
Instructions
Cook the pasta according to packet instructions until al dente, then drain and set aside. Be sure to reserve a ladleful of the pasta water.
Heat a frying pan until hot, then add the oil.
Add the chicken sausages and cook until browned on all sides, about 8 minutes.
Remove the sausages from a pan and leave to drain on some kitchen paper.
Add the diced chorizo to the pan and cook until the oils start to release, about 2 minutes.
Add the red pepper and garlic and continue to cook until softened, about 5 minutes.
Add the smoked paprika and chilli powder, stirring well to combine.
Add a splash of the pasta water if the mixture becomes too dry.
Slice the chicken sausages into rounds, then add to the pan.
Add the cream cheese and stir until melted.
Turn the heat to low.
Add the cooked pasta and the grated mozzarella, stirring we'll to combine all of the flavours.
Cook for around 2 minutes, stirring continuously until the pasta has warmed through and the cheese has melted.
Serve immediately.
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