Spicy Chorizo and Heirloom Tomato Spaghetti with Basil

This vibrant spaghetti dish brings together the sweetness of heirloom tomatoes, the spicy kick of chorizo and the freshness of basil for a meal that’s both comforting and exciting. The pasta is cooked al dente and tossed with a savory tomato-chorizo sauce, finished with Parmesan and a drizzle of olive oil.

Perfect for a quick weeknight dinner, this recipe comes together in just 25 minutes. Adjust the jalapeño to your preferred heat level and enjoy a restaurant-quality meal at home.

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Ingredients

0.5 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

0.25 cup Fresh Pork ChorizoView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

5.5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring a large pot of salted water to a boil. Thinly slice ½ clove garlic. Pick basil leaves from stems; roughly chop leaves and stems separately. Thinly slice jalapeño to yield about 2 tsp, removing ribs and seeds for less heat. Halve the tomatoes.
2. Once water is boiling, add spaghetti and cook until al dente, about 9-11 minutes. Reserve a few splashes of pasta cooking water, then drain.
3. While pasta cooks, heat 1½ tbsp olive oil in a large pan over medium heat. Add garlic, basil stems and ¼ cup chorizo, breaking up the meat. Cook, stirring, until chorizo is browned, 3-4 minutes. Add jalapeño (to taste) and cook until fragrant, about 30 seconds.
4. Add tomatoes to the pan and cook until slightly softened, about 3 minutes. Season with salt and pepper. Add drained spaghetti and a splash of pasta cooking water; toss to combine, adding more water as needed to loosen.
5. Toss everything until evenly combined and spaghetti is coated, about 1 minute. Remove from heat. Add basil leaves and most of the Parmesan; toss until cheese melts slightly.
6. Divide pasta between plates. Drizzle with olive oil, garnish with reserved basil and Parmesan and serve.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any long pasta like linguine or bucatini works well.

How can I make this dish vegetarian?

Omit the chorizo and add more vegetables like zucchini or mushrooms.

Can I prepare this in advance?

It’s best served fresh, but you can prep ingredients ahead and cook just before serving.