Jamie Oliver Chorizo Pasta

You know those dinners where you just want a bit of theatre? A little colour, a crackle of spice, something that doesn’t feel like yet another bowl of beige carbs? This is that dish. Smoky chorizo, creamy sauce, and a crunchy, citrusy salad that’s so good, it might just outshine the pasta — might.

I first made this when I was trying to impress someone — I won’t name names, but let’s just say it worked. There’s something about that glossy pasta with ruby-red chorizo and chilli glinting in the oil that makes it look like it came out of a fancy kitchen, not your own slightly-stained frying pan. And the salad? It’s like a little Spanish holiday on your fork. Juicy clementines, fresh mint, salty Manchego — proper sunshine vibes.

Why You’ll Love It

• The chorizo crisps up beautifully, and coats the pasta in smoky flavour.
• Creamy lemony sauce made with yoghurt and egg — indulgent but not heavy.
• Clementine salad on the side cuts through the richness like a dream.
• Quick and satisfying — on the table in about 30 mins if you don’t faff.
• Balanced, colourful, and feels a bit fancy, even though it’s not hard.
• You get texture, spice, freshness and comfort — all in one bowl.

Ingredients

For the Salad:

• 25g pine nuts
• 1 red chicory
• 1 green chicory
• 2 clementines
• 100g baby spinach
• 4 sprigs fresh mint
• 45g Manchego cheese
• 2 tbsp sherry vinegar
• 2 tbsp extra virgin olive oil
• 1 tsp runny honey

For the Pasta:

• 320g dried penne
• 70g Iberico chorizo, thinly sliced
• ½–1 fresh red chilli, sliced
• 2 sprigs fresh rosemary, leaves finely chopped
• Olive oil
• 4 cloves garlic, crushed (leave the skins on!)
• 1 large free-range egg
• ½ lemon, juiced
• 2 heaped tbsp fat-free natural yoghurt

How to Make It

Toast the pine nuts and prep the salad:

Get your frying pan on medium heat and toast the pine nuts until golden — don’t walk away, they burn fast. Tip them out and set aside. Slice the chicory stalks, break apart the leaves, peel and slice your clementines, and toss with baby spinach and mint in a big bowl.

Boil the pasta like it’s second nature:

Bring a big pot of salted water to the boil. Add your penne and cook according to the packet (al dente, please!). Before draining, save a cup of that lovely starchy water.

Sizzle the chorizo and aromatics:

While pasta’s cooking, add a splash of olive oil to your now-empty pine nut pan. Toss in the chorizo, chilli, rosemary, and garlic (unpeeled, crushed — it gives a mellow flavour). Fry until the chorizo crisps and the oil turns deep red and spicy.

Whisk the creamy sauce:

In a bowl, whisk the egg, lemon juice, yoghurt, and finely grated Manchego together. It should look smooth-ish and smell sharp and rich.

Toss the pasta into the pan:

Drain the pasta and toss it straight into the chorizo pan (take it off the heat first). Pour over the yoghurt mixture and toss quickly to coat. Add a splash of pasta water to loosen if needed. The heat of the pasta will cook the egg gently — just enough to make it creamy, not scrambled.

Make the dressing and serve:

Whisk the vinegar, oil, and honey together with a pinch of salt. Dress the salad just before serving. Plate up your chorizo pasta, top with more Manchego if you like, and serve with a big pile of salad on the side.

Common Mistakes and How to Dodge Them

Why did my sauce go weird and curdle?
You probably added the yoghurt/egg mix while the pan was too hot. Always take it off the heat first.

My chorizo didn’t crisp up!
You need a hot pan and thin slices. If it’s soft and sweaty, give it more time.

Why does it taste flat?
Lemon and salt, mate. The yoghurt needs help to sing. Season the sauce and the salad.

I burned the pine nuts.
Everyone does at least once. Don’t multitask when toasting. Stir them constantly and watch like a hawk.

Storage and Reheating

Fridge: Pasta keeps for 2 days. Salad, not so much — eat fresh.
Freezer: Pasta yes, salad no. Though it’s best fresh.
Microwave: Reheat gently — sauce will loosen. Add a splash of water.
Stovetop: Same trick — low and slow with a touch of water or oil.
Cold? Actually works as a leftover lunch. Still delicious.

Frequently Asked Questions

Can I use another sausage instead of chorizo?
Technically yes, but then it’s not this dish. And chorizo brings so much flavour — try to get the real deal.

Is the egg safe to eat?
Yes — it cooks from the heat of the pasta. Just make sure you mix it in straight away.

What if I don’t have Manchego?
Parmesan works, but it’s sharper. Pecorino would be closer. Or just use what you’ve got.

Can I skip the salad?
Sure, but it really completes the meal. It cuts through the richness and adds freshness. Worth the extra 10 minutes.

Nutrition Facts (Per Serving):

• Calories: ~680
• Fat: 28g
• Carbs: 74g
• Protein: 29g
• Sodium: ~540mg
• Sugar: 9g