Description
Chorizo and Halloumi Pasta
This dish brings together spicy chorizo sausage with salty halloumi cheese, creating a satisfying blend of Mediterranean flavors. Perfect for a quick weeknight dinner, this recipe is a delicious combination of textures and smoky tomato sauce that the whole family will love. It’s an easy 30-minute meal that delivers big on taste, with the unique “squeak” of fried halloumi that pairs perfectly with smoky chorizo.
250g Penne Pasta
1 tsp Olive Oil
1 Red Onion, chopped
2 Garlic Cloves, chopped
2 tsp Smoked Paprika
1 tsp Oregano
225g Halloumi, cubed
200g Chorizo, sliced
500ml Passata
2 tsp Sugar
3 tbsp Double Cream
50g Grana Padano, grated
2 tbsp Parsley, chopped
Directions:
1. Cook pasta; drain and set aside.
2. Fry onion and garlic in oil for 3-4 mins.
3. Add paprika, oregano; cook 1 min.
4. Add halloumi, chorizo; fry until golden.
5. Stir in passata, sugar, cream; simmer 10 mins.
6. Add pasta; warm through, garnish, and serve.
Prep Time: 30 mins
Kcal: 730
Step-by-Step Guide
1. Begin by cooking the penne pasta in a large pot of salted boiling water according to package instructions until al dente. Drain, reserving a cup of pasta water, and set aside.
2. While the pasta cooks, heat the olive oil in a large, deep skillet or frying pan over medium heat. Add the chopped red onion and cook for 3-4 minutes until softened. Add the chopped garlic and cook for a further minute until fragrant.
3. Stir in the smoked paprika and oregano, cooking for one minute to release their oils and fragrance.
4. Increase the heat slightly. Add the cubed halloumi and sliced chorizo to the pan. Fry for 5-7 minutes, stirring occasionally, until the halloumi is golden-brown on several sides and the chorizo has released its red oils.
5. Pour in the passata and add the sugar (this balances the acidity). Stir well to combine, scraping any browned bits from the pan bottom. Reduce heat to a gentle simmer and cook for 10 minutes, allowing the sauce to thicken.
6. Stir in the double cream and season with black pepper (salt is often not needed due to the salty halloumi and chorizo). Add the cooked pasta and toss to coat, adding a splash of reserved pasta water if the sauce is too thick. Heat through for 1-2 minutes.
7. Remove from heat. Stir through most of the grated Grana Padano and chopped parsley. Serve immediately, garnished with the remaining cheese and parsley.
Serving Suggestions
This rich pasta is a complete meal, but a simple side can elevate it. Serve with a crisp green salad dressed with lemon vinaigrette to cut through the richness. Garlic bread or crusty baguette is perfect for mopping up the smoky sauce. For a lighter touch, steamed green beans or broccoli work well. A medium-bodied red wine like a Spanish Garnacha complements the chorizo beautifully.
How-to Summary
Cook pasta. Sauté onion and garlic, then bloom paprika and oregano. Fry halloumi and chorizo until golden. Add passata and sugar, simmer to thicken. Finish with cream, combine with pasta, and stir through cheese and parsley.
Frequently Asked Questions
Can I use a different pasta shape? Yes. Rigatoni, fusilli, or farfalle are excellent alternatives that hold the chunky sauce well.
How can I make this dish less spicy? Use a mild chorizo sausage and consider reducing the smoked paprika to 1 teaspoon. The halloumi and cream will help mellow the heat.
Is there a substitute for halloumi? Halloumi’s high melting point is key. For a similar salty, firm texture, try fried cubes of paneer or extra-firm tofu, though the flavor profile will change.
Can I make this ahead of time? You can prepare the sauce ahead, but add the halloumi and pasta just before serving to prevent the halloumi from becoming rubbery and the pasta from overcooking.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 2 days. Reheat gently in a pan with a splash of water or milk to loosen the sauce, as the halloumi will firm up when chilled.
Common Mistakes to Avoid
Avoid overcrowding the pan when frying the halloumi, as this will steam it instead of creating a golden crust. Do not skip the step of blooming the paprika with the onions—it deepens the flavor. Be cautious with added salt until after tasting, as both halloumi and chorizo are very salty. Finally, do not overcook the pasta in the initial boil, as it will continue to cook slightly when combined with the hot sauce.
Conclusion
This Chorizo and Halloumi Pasta is a testament to how simple ingredients can create an extraordinary meal. In just 30 minutes, you get a symphony of textures and bold, smoky flavors that feel both comforting and exciting. It’s a reliably delicious recipe that is sure to become a regular in your weeknight dinner rotation. Give it a try and enjoy the fantastic combination of crispy halloumi and spicy chorizo in every bite.