Chorizo Pasta Without Cream or Cheese Recipe

This spicy chorizo pasta without cream recipe is bold & fresh made with olive oil, garlic, tomatoes, chili flakes, & fresh basil!  Ready in 30 minutes, this easy dairy free sauce is a great addition to your next pasta night.

This fiery pasta is loaded with flavor from chorizo sausage and fresh herbs!  Serve this dish with easy homemade garlic knots, thick sourdough garlic bread, or a fresh side salad with avocado and tomatoes.

Put a little spice in your next pasta night, with this amazing (and simple) chorizo pasta without cream!  Made with just a few simple ingredients this sauce is easy to make and brings a ton of flavor to the table. Between the chorizo, basil, garlic, and chili flakes, this sauce has it all – no dairy needed!

Chorizo is a spicy pork sausage which is traditionally made in Spain and Portugal. Where I live in New England, there is a huge Portuguese population, and chorizo (on menus here as chouriço) is everywhere!  Our local delis carry it, and I love getting really good chouriço for this dish. Whatever you call it, this sausage brings lots of flavor, depth, and smokiness to this dish.

This Spicy Chorizo Pasta Recipe Is

• Hot
• Bright
• Loaded with Flavor
• Garlicky
• Simple
• Versatile
• Dairy Free and SO good!

What’s In Chorizo Pasta Sauce with No Cheese or Cream?

See the recipe card below for full ingredient amounts and recipe instructions!

• Chorizo – a spicy Spanish & Portuguese sausage you can find at your local stores. If you happen to live near a Portuguese market like I do, get it there 🙂
• Rigatoni Pasta – I love the hearty ridged rigatoni surface – it allows the sauce to stick to every inch!
• San Marzano Diced Tomatoes – an essential in any good tomato sauce is getting the best canned tomatoes you can find! I always use San Marzano tomatoes for sauces, especially in dishes where tomatoes play a starring role.
• Extra virgin olive oil
• Garlic
• Red Chili Pepper Flakes: for a little heat! This is what gives this rigatoni arrabbiata it’s signature flavor.
• Fresh Basil
• Fresh Cracked Black Pepper

Comfort Food Pasta Recipes

This simple chorizo pasta is the tastiest, coziest dinner meal. It’s perfect for a hearty meal for the family, and also great to make for company if you are having guests for dinner.

It makes a great holiday meal as well. The stove does all of the work, so you can enjoy hands-off time while you prep sides or a salad!

How Do I Make This Chorizo Rigatoni Pasta?

1. Cook rigatoni according to package instructions. Drain, toss with olive oil, and set aside.
2. In a large pot, add 2 tablespoons of olive oil over medium heat. Dice the chorizo (or use ground chorizo) and cook for 7 to 8 minutes until the chorizo starts to crisp and brown.
3. Add the garlic and onions, turn the heat to low, and cook for an additional 5 minutes minutes until veggies begin to brown. 
4. Add the diced tomatoes to the pot, including adding canning liquid/sauce as well.  Stir in the crushed red pepper flakes. Add basil, salt, and pepper. Stir until all ingredients are well combined. Simmer on low for 20 minutes.
5. When the sauce is finished cooking, add the sauce over cooked rigatoni, and garnish with extra basil and pepper flakes.

More Dairy Free Pasta Recipes You’ll Love!

• White Wine Mushroom Sauce Pasta Recipe (No Cream)
• Dairy Free Pesto with Kale & Walnuts Recipe
• Angel Hair Pomodoro Recipe
• Veggie Stir Fry with Noodles
• Creamy Red Pepper Pasta

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Spicy Chorizo Pasta Without Cream or Cheese

Kelly Jensen

This spicy chorizo pasta without cream recipe is bold & fresh made with olive oil, garlic, tomatoes, chili flakes, & fresh basil!  Ready in 30 minutes, this easy dairy free sauce is a great addition to your next pasta night.

5 from 2 votes

Print Recipe Pin Share Tweet

Cook Time 30 minutes mins

Total Time 30 minutes mins

Course Condiment, Dinner, Sauce

Cuisine American, Portuguese, Spanish

Servings 6 servings

Calories 326 kcal

Equipment

• Large Pot

Ingredients

  

1x2x3x

• 12 ounces rigatoni use gluten free if necessary
• 1 tablespoon olive oil
• 8 ounces chorizo sausage diced or crumbled
• 4 cloves garlic minced
• 1 medium sweet onion chopped
• 1 teaspoon Crushed Red Pepper Flakes plus extra for garnish
• 2 28-ounce cans San Marzano Tomatoes
• 1/4 cup Fresh Basil julienned, plus extra for garnish
• 2/3 teaspoon Sea Salt
• 1/2 teaspoon Black Pepper

Cook ModePrevent your screen from going dark

Instructions

 

• Cook rigatoni according to package instructions. Drain, toss with olive oil, and set aside.
• In a large pot, add 2 tablespoons of olive oil over medium heat. Dice the chorizo (or use ground chorizo) and cook for 7 to 8 minutes until the chorizo starts to crisp and brown.
• Add the garlic and onions, turn the heat to low, and cook for an additional 5 minutes minutes until veggies begin to brown.
• Add the diced tomatoes to the pot, including adding canning liquid/sauce as well.  Stir in the crushed red pepper flakes. Add basil, salt, and pepper. Stir until all ingredients are well combined. Simmer on low for 20 minutes.
• When the sauce is finished cooking, add the sauce over cooked rigatoni, and garnish with extra basil and pepper flakes.

Video

Nutrition

Calories: 326kcalCarbohydrates: 50gProtein: 12gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 27mgSodium: 282mgPotassium: 422mgFiber: 4gSugar: 5gVitamin A: 498IUVitamin C: 21mgCalcium: 72mgIron: 3mg

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