Chorizo and halloumi pasta is a delicious dish that’s simply bursting with Mediterranean flavors. It’s also ready in just 30 minutes for the perfect fuss-free weeknight dinner.
What’s better than a filling and satisfying bowl of pasta at the end of a busy day?
This chorizo and halloumi pasta is super flavorful, easy to make and downright delicious, just perfect for a cozy weeknight treat.
If you haven’t tried chorizo and halloumi together yet, you’ve been missing out on some pretty amazing flavors.
The smokiness of the chorizo pairs perfectly with the saltiness of halloumi, and when you add them to a rich tomato sauce, you’ve got a winning combination.
Why you’ll love this chorizo and halloumi pasta
- Super easy to make — It only takes about 30 minutes to make this pasta dish from scratch, just perfect for those evenings when you want dinner on the table
- Full of flavor — The mix of fresh red bell peppers, chorizo and halloumi infuses this pasta dish with loads of Mediterranean flavors.
- Comforting and satisfying — This is the type of meal you want to cozy up with at the end of a busy day and catch up with your favorite show.
What goes into this sausage and halloumi pasta
Shallot — You can substitute the shallots with red onion. Make sure you dice it finely so it cooks quickly.
Red pepper — I used a red pointed pepper to make this chorizo halloumi pasta. Any other color of bell pepper also works.
Garlic — Freshly chopped garlic is always best in a pasta sauce, but if you don’t have any on hand, you can use frozen garlic instead.
Halloumi — Halloumi is a traditional Cypriot cheese made from sheep or goat milk. It’s a very popular grilling cheese and perfect for pasta sauces like this one because it retains its shape well.
You can use regular or low-fat halloumi in this pasta recipe.
How to make chorizo and halloumi pasta
Bring a large pot of water to a boil, salt it and cook the pasta al dente according to the instructions on the package. Reserve 1-2 cups of pasta water before draining.
Add the shallot and sliced red pepper and continue to cook for 2-3 minutes, stirring occasionally.
Cook for a minute, stirring from time to time, then add the tomato sauce and stir to combine.
Add 1 cup of the reserved pasta water and allow the sauce to bubble for 2-3 minutes.
Add the cooked pasta to the pan and toss well to cover in sauce.
Stir in the fresh parsley, adjust the seasoning and serve immediately.
Leftovers and storage
- Leftovers will keep well in the fridge for up to 3 days in an airtight container.
- You can reheat this pasta dish on the stovetop or in the microwave.
- To freeze chorizo and halloumi pasta, allow it to cool completely, then transfer it to a freezer-friendly container and freeze for up to 3 months. Defrost pasta overnight in the fridge before reheating.
Recipe notes and tips
- Stir in some 1-2 handfuls of baby spinach when the sauce is bubbling for extra vitamins and brightness.
- Add some extra veggie protein to this chorizo and halloumi pasta dish by stirring in some chickpeas or white beans (canned — drained and rinsed).
- If you want the halloumi to be even more flavorful, slice it and grill it for 5 minutes before adding it to the sauce.
- Make this pasta dish creamy by stirring in ½ cup heavy cream or half and half.
- Since both the halloumi and chorizo are salty, only adjust the seasoning at the end once you’ve had a chance to taste the dish.
- Creamy Chorizo Gnocchi
- Chicken and Chorizo Risotto
- Chorizo and Butter Bean Stew
- Sweet Potato and Chorizo Soup
- Creamy Chicken and Chorizo Pasta
- 8.8 oz (250 g) pasta
- 1 tablespoon olive oil
- ½ lb (250 g) chorizo sausage, sliced
- 1 large shallot, finely chopped
- 1 large red pointed pepper, sliced
- 2 large garlic cloves
- ½ lb (225 g) halloumi cheese, cut into 1-inch cubes
- ½ tablespoon dried oregano
- 2 teaspoons smoked paprika
- 1 cup (200 ml) tomato sauce (passata)
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper to taste
- Bring a large pot of water to a boil, salt it and cook the pasta al dente according to the instructions on the package. Reserve 1-2 cups of pasta water before draining.
- Meanwhile, heat the olive oil in a large, deep pan or Dutch oven and cook the chorizo for 2-3 minutes over medium heat until slightly browned.
- Add the shallot and sliced red pepper and continue to cook for 2-3 minutes, stirring occasionally.
- Stir in the garlic and cook for another minute, then add the halloumi, oregano and smoked paprika.
- Cook for a minute, stirring from time to time, then add the tomato sauce and stir to combine.
- Add 1 cup of the reserved pasta water and allow the sauce to bubble for 2-3 minutes.
- Add the cooked pasta to the pan and toss well to cover in sauce.
- Stir in the fresh parsley, adjust the seasoning and serve immediately.
Amount Per Serving: Calories: 588Total Fat: 39gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 95mgSodium: 724mgCarbohydrates: 29gFiber: 3gSugar: 4gProtein: 31g
Nutritional information is an estimate provided by an online nutrition calculator.