Chorizo and Halloumi Pasta Recipe
Description
This Chorizo and Halloumi Pasta is a rich, savory, and indulgent dish packed with smoky, spicy flavors. The crispy chorizo and golden halloumi add a delicious contrast to the creamy tomato-based sauce, making it a perfect comfort meal. It’s easy to prepare and ideal for a quick weeknight dinner!
Ingredients (Serves 4)
For the Pasta:
- 10 oz (280g) pasta (penne, rigatoni, or fusilli)
- 5 oz (140g) chorizo, sliced or diced
- 5 oz (140g) halloumi cheese, cubed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1½ cups (350ml) passata or canned crushed tomatoes
- ¼ cup (60ml) heavy cream (or Greek yogurt for a lighter option)
- ½ tsp smoked paprika
- ½ tsp red pepper flakes (optional, for heat)
- ½ tsp black pepper
- ¼ tsp salt (adjust to taste)
- 1 tbsp olive oil
- ¼ cup fresh basil or parsley, chopped
- Grated Parmesan (optional, for garnish)
Instructions
1. Cook the Pasta
- Bring a pot of salted water to a boil.
- Cook pasta according to package instructions until al dente.
- Drain and reserve ½ cup of pasta water.
2. Cook the Chorizo
- Heat a large skillet over medium heat.
- Add the chorizo (no oil needed) and cook for 4-5 minutes until crispy.
- Remove chorizo and set aside, leaving the oils in the pan.
3. Cook the Halloumi
- In the same pan, add cubed halloumi and cook for 2-3 minutes per side until golden brown.
- Remove and set aside with the chorizo.
4. Make the Sauce
- Add 1 tbsp olive oil to the pan and sauté onions for 3 minutes.
- Add garlic, cherry tomatoes, smoked paprika, and red pepper flakes. Cook for 2 minutes.
- Pour in passata and simmer for 5 minutes.
- Stir in heavy cream and season with salt and pepper.
5. Combine Everything
- Add the cooked pasta, crispy chorizo, and halloumi to the sauce.
- Toss everything together, adding pasta water if needed for consistency.
- Remove from heat and stir in fresh basil or parsley.
6. Serve & Garnish
- Plate the pasta and top with grated Parmesan (if using).
- Serve immediately and enjoy!
Tips & Variations
- For Extra Heat: Use spicy chorizo or add more red pepper flakes.
- Make It Lighter: Swap heavy cream for Greek yogurt or omit it entirely.
- Vegetarian Version: Use a plant-based chorizo alternative.
- Add Veggies: Stir in spinach, bell peppers, or mushrooms for added nutrition.
- Storage: Store in an airtight container in the fridge for up to 3 days. Reheat in a pan with a splash of water to loosen the sauce.
Nutritional Information (Per Serving)
- Calories: 550
- Protein: 28g
- Carbohydrates: 50g
- Fat: 28g
- Fiber: 5g
- Sugar: 6g
- Sodium: 900mg
Note: Nutritional values may vary based on portion sizes and ingredient brands.
Health Benefits
- High in Protein: Chorizo and halloumi provide a great protein boost, keeping you full longer.
- Rich in Healthy Fats: Halloumi offers calcium and good fats, while chorizo provides iron and B vitamins.
- Good Source of Fiber: If using whole wheat pasta, the dish has added fiber for better digestion.
- Antioxidants from Tomatoes: Lycopene in tomatoes helps reduce inflammation and supports heart health.
Q&A
1. Can I make this ahead of time?
Yes! Store in an airtight container for up to 3 days. Reheat gently in a pan or microwave with a splash of water.
2. What pasta works best for this dish?
Short pasta like penne, rigatoni, or fusilli holds the sauce and pairs well with the chunky toppings.
3. Can I make this gluten-free?
Absolutely! Use gluten-free pasta, and ensure your chorizo is gluten-free.
4. How can I make it less salty?
- Use a lower-sodium chorizo.
- Reduce added salt and skip Parmesan topping.
5. Can I freeze it?
It’s not ideal because halloumi changes texture when frozen, but you can freeze just the sauce (without pasta) for up to 2 months.
Would you like any modifications to fit your preferences?