Mediterranean chorizo and mozzarella pasta


About this Recipe

This Mediterranean chorizo and mozzarella pasta is a spicy treat for the family and chorizo lovers.

Originally by Rachel Allen from Easy Meals, adapted for Snug Cooking
Mediterranean chorizo and mozzarella pasta
Parsley, Bayleef, Thyme for boeuf bourguigon


  • 15 ml olive oil
  • 15gm butter
  • 1 onion, peeled chopped
  • 2 cloves of garlic crushed
  • 1 large red pepper, deseeded and cut into cubes
  • 200gm chorizo sliced
  • 1/2 teaspoon smoked paprika
  • 1 tin chopped tomatoes
  • 600ml chicken stock
  • 1 tsp sugar
  • 350gm dried pasta (I prefer conchiglie or rigatoni but penne works too)
  • salt and freshly ground black pepper
  • 125g fresh mozzarella cubed
  • Optional: 50gm olives, pitted and chopped
  • 2tbsp torn basil leaves

Step by Step Instructions

Place the butter and olive oil in a large saucepan on medium heat. When the butter has melted and starts to foam, add the onion and garlic and cook for 10-15 minutes, stirring regularly, until the onion is soft and a little caramelised.

Add the sliced pepper, chorizo and paprika, and cook for a further 3 minutes, then pour in the tomatoes and all their juice, along with the stock, sugar, pasta, and 1/2 teaspoon of salt.

Bring to the boil, then reduce the heat to low, cover with a lid and cook for 10-12 minutes or until the pasta is just tender.

Remove from the heat, stir in the mozzarella, olives, and basil, add a grinding of black pepper, and then divide between bowls to serve.

Garnish with fresh chili if you want an extra kick

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