Super easy chorizo and beef pasta. Spaghetti with a chunky tomato sauce with beef, olives (optional), mushrooms and the infallible Spanish chorizo.
This Spanish chorizo and beef pasta is probably the favorite recipe of Will (my Boyfriend in case you are new to the blog). Luckly for me it is so easy to do that I always save this recipe for those days that I’m not feeling like spending hours in the kitchen.
It is easy as tasty and you will only take 20 minutes to do it – pretty amazing huh?.
The key ingredient of this recipe is the always imponent Spanish chorizo. If you have never tasted it, go now to the supermarket and join to the fans club of this super flavor-rich sausage.
Of course you can use another kind of sausage, but I promise you that Spanish people have mastered the art of a good sausage. The main difference is the smoky flavor that goes well with the right amount of paprika and garlic that they use to “cure” the sausage.
The result of this process is a sausage with a strong and deep flavor that works wonder with a tomato and beef sauce.
This is a cowboy pasta: Beef, thick tomato sauce and … CHORIZO!
Also, I add brown mushrooms to the mix because, well I’m a mushroom junkie and I want the earthy flavor in any sauce. You can completely skip the mushrooms if you don’t like their texture or flavor.
- 250 gr spaghetti
- 50 gr of Spanish chorizo
- 300 gr of Ground beef
- 1 garlic clove minced
- 200 gr of brown mushrooms sliced
- 5-8 black olives (without seed)
- 1 can peeled tomatoes (250 gr)
- 1 tsp of sugar
- black pepper
- 1 tbsp olive oil
- 1 tbsp italian seasoning
- salt and pepper to taste
Prepare the spaghetti according to the instructions of the package.
In a hot pan pour the olive oil and the garlic and wait until the garlic is slightly golden.
Add the spanish chorizo cut into small pieces and stir until the sausage is brown and release the “oil”. This is where all the sausage flavour is.
Add the mushrooms and the black olives. Wait until they are tender and then incorporate the ground beef, the italian seaoning, and a pinch of salt and pepper.
When the meat is fully cooked, add the canned tomatoes (smashed ) and the sugar. The sweet will counteract the acidity of the tomato. Stir until the sauce is thick (about 5 minutes) and serve with the pasta.
I’m Maria and I love cooking—and mostly EATING—food from all around the world. I’ve been sharing my abuela’s secret Latin-American recipes for the last 7 years with the world on this blog. I’ve been a full-time food blogger for many years and I’m always trying new delicious meals that don’t require a culinary degree or a Michelin-star chef. I also love traveling, cats, and knitting.