This quick and easy pasta made with tagliatelle, chorizo, garlic and sun dried tomatoes can be on the table in just 15 minutes! It's the best recipe for a quick and easy midweek meal. If you love chorizo, sun dried tomatoes and pasta you'll love this!
This could be a really easy quick meal for you - not many ingredients, not much preparation, ready within 15 minutes. And not a Jamie 15 minutes - A real 15 minutes! Just so long as you don't make your own pasta, which I did. But it was still quick because it was leftover pasta.
I'd made it the day before so I just needed to drop it into some boiling water and cook it for a few minutes. You can see my fresh pasta recipe here.
Of course, you don't need to make your own pasta. This sun dried tomato chorizo tagliatelle recipe will still be lovely with bought pasta. I'm just having a bit of a love affair with my pasta machine at the moment and that's why most of my pasta dishes have changed from penne to tagliatelle.
What's this pasta recipe like?
I like to think of this as a fusion Italian and Spanish pasta recipe. The chorizo, garlic and tomatoes are a taste combination that I love, and have also paired with gnocchi recently. The sun dried tomatoes add a rich tomatoey strength to the dish and the fresh soft wedges of tomato add a burst of juciness each time you eat one.
Ingredients for this tagliatelle recipe
To make this recipe you'll need:
- Tagliatelle - Or another kind of pasta. Just use your favourite!
- Chorizo - Use cooking chorizo or a ring but not the pre-sliced kind
- Garlic - Fresh garlic is definitely best for this.
- Sun dried tomatoes - I use the ones in oil from a jar.
- Fresh tomatoes
- Black pepper
- Parmesan - This is optional when serving. You can replace it with a different hard cheese.
What kind of pasta is best for this recipe?
If I wasn't making pasta, I'd have used penne for this, but that's just me. You can use any type of pasta you like, even spaghetti.
Can you reheat this garlic chorizo and sun-dried tomato pasta?
If you have any leftovers of this pasta recipe then just store them in the fridge until the next day. You can reheat it in the microwave or the oven.
Can you adapt this chorizo sun dried tomato tagliatelle?
I find pasta recipes very easy to adapt. As long as you keep the main ingredients of chorizo, garlic and sun dried tomatoes you can make all kinds of variations to this dish.
If you want to add more vegetables then why not throw some frozen peas or sweetcorn into the pasta as it cooks.
You could also add some sliced peppers or courgette. Just fry them with the garlic and sun dried tomatoes.
More ways to use homemade pasta
I've also used my pasta machine to make sheets of pasta which I then make into ravioli. If you are interested in homemade pasta then do check out this basil, sundried tomato and mozzarella ravioli with sunflower seed pesto.
It has similar flavours to this dish, while at the same time being completely different.
More of my recipes
Tagliatelle with Chorizo, Garlic and Sundried Tomatoes
- 160 g tagliatelle
- 125 g chorizo cut into chunky slices or diced
- 3 cloves garlic thinly sliced
- 2 tablespoon sundried tomatoes
- 130 g fresh tomatoes cut into wedges or halved if cherry tomatoes
- Pinch black pepper
- 20 g parmesan grated
- Cook the tagliatelle according to the pack instructions.
- Heat a little olive oil in a wok or frying pan. Add the chorizo and cook until it begins to crisp up a little.
- Add the garlic and cook for another minute.
- Then add the sundried tomatoes and fresh tomatoes. Cook just until the tomatoes begin to soften but not break down completely.
- Add the pasta and a little of the cooking liquid to the pan with the chorizo. Stir to coat the pasta in the sauce and then serve with a little parmesan grated on the top.