This Chorizo and Halloumi Pasta is a flavor-packed, creamy, and satisfying dish that combines the smoky spice of chorizo with the salty, crispy goodness of halloumi cheese. Tossed with perfectly cooked pasta and a rich tomato sauce, this dish is easy to make and guaranteed to impress!
Why You’ll Love This Recipe
Bold & Flavorful – Chorizo adds smokiness, halloumi brings a salty, crispy bite.
Quick & Easy – Ready in 30 minutes with minimal effort.
Creamy & Satisfying – A rich tomato-based sauce with a touch of indulgence.
Perfect for Any Occasion – Great for a weeknight dinner or a special meal.
Ingredients for Chorizo and Halloumi Pasta
For the Pasta:
- Pasta (penne, rigatoni, or fusilli) – 12 oz (340g)
- Salt – For boiling water
For the Chorizo & Halloumi:
- Chorizo (sliced or crumbled, spicy or mild) – 6 oz (170g)
- Halloumi cheese (cubed) – 6 oz (170g)
- Olive oil – 1 tablespoon
For the Sauce:
- Garlic (minced) – 3 cloves
- Cherry tomatoes (halved) – 1 cup
- Tomato passata (or crushed tomatoes) – 1 ½ cups
- Heavy cream (optional, for extra creaminess) – ½ cup
- Paprika (smoked or sweet) – 1 teaspoon
- Red pepper flakes (optional, for spice) – ½ teaspoon
- Salt & black pepper – To taste
- Fresh basil or parsley (chopped, for garnish) – ¼ cup
For Serving:
- Parmesan cheese (grated, optional) – ¼ cup
- Lemon zest (for a fresh kick, optional) – 1 teaspoon
How to Make Chorizo and Halloumi Pasta
1. Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook pasta according to package instructions until al dente.
- Drain and set aside, reserving ½ cup of pasta water.
2. Cook the Chorizo
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add chorizo and cook for 5 minutes until crispy and the oils release.
- Remove from pan and set aside.
3. Sear the Halloumi
- In the same pan, add cubed halloumi and cook until golden brown on all sides (about 2–3 minutes).
- Remove from pan and set aside.
4. Make the Sauce
- In the same pan, sauté garlic until fragrant (30 seconds).
- Add cherry tomatoes and cook until softened (3 minutes).
- Pour in tomato passata, paprika, red pepper flakes, salt, and black pepper.
- Simmer for 5–7 minutes, stirring occasionally.
- Stir in heavy cream (if using) and adjust seasoning.
5. Combine Everything
- Add cooked pasta and reserved pasta water to the sauce.
- Toss in crispy chorizo and seared halloumi.
- Stir well until everything is coated in the sauce.
6. Serve & Enjoy!
- Plate the pasta and garnish with fresh basil, Parmesan cheese, and lemon zest.
- Serve hot and enjoy this rich, cheesy, smoky masterpiece!
Tips for the Best Chorizo and Halloumi Pasta
Use Quality Chorizo – Spanish chorizo (cured) or Mexican chorizo (raw) both work well.
Crisp the Halloumi Well – Gives it a perfect golden crust.
Balance the Flavors – A squeeze of lemon juice or zest adds brightness.
Add Greens – Spinach or arugula work great for freshness.
Delicious Variations
Mushroom Lover’s Version – Add sautéed mushrooms for an earthy taste.
Vegetarian Option – Skip the chorizo and add roasted red peppers or sun-dried tomatoes.
Extra Spicy Version – Use hot chorizo and extra red pepper flakes.
Garlic Butter Finish – Stir in a knob of garlic butter at the end for richness.
FAQs About Chorizo and Halloumi Pasta
1. Can I use a different cheese?
Yes! Paneer or feta can be substituted, but halloumi gives the best crispy texture.
2. How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
3. Can I freeze this dish?
It’s best eaten fresh, but you can freeze the sauce separately for up to 3 months.
4. What’s the best pasta shape for this dish?
Rigatoni, penne, or fusilli work best for holding the sauce.
5. Can I make this dairy-free?
Yes! Use dairy-free halloumi or tofu and swap heavy cream for coconut milk.
Conclusion
This Chorizo and Halloumi Pasta is creamy, smoky, and bursting with bold flavors. Whether for a weeknight dinner or a fancy meal, this dish is sure to impress!
Try it today & enjoy a rich, indulgent bowl of comfort!