This creamy rosé chorizo pasta is my go-to when I want something indulgent but still packed with vegetables. Made with penne, smoky chorizo sausage, broccoli, carrots, mushrooms, and bell peppers, it’s rich, comforting, and surprisingly balanced. A spoonful of cream cheese takes the rosé sauce to the next level, giving it that extra-creamy finish without feeling heavy. It’s the kind of weeknight dinner that feels special, feeds the whole family, and quickly becomes a repeat favourite.
Why You’ll Love This Pasta
- Creamy and indulgent without being heavy
- Packed with veggies (great way to use what’s in the fridge)
- Family-friendly but still flavourful
- Comes together quickly for busy weeknights
- Easy to adjust for budget or preferences
Tips for best results
- Don’t skip the pasta water — it helps the sauce cling beautifully
- Brown the chorizo well for maximum flavour
- Cut veggies evenly so everything cooks at the same pace
- Stir the cream cheese in gently to keep the sauce smooth
Make-ahead, leftovers & storage
- Stores well in the fridge for 2–3 days
- Reheats best on the stovetop with a splash of water or milk
- Great for next-day lunches
- Can be doubled easily for leftovers
Budget note
This pasta feeds our family of four for under $20 using everyday grocery ingredients, making it a great option when you want something comforting without overspending.
Easy Chorizo Rosé Pasta
Indulgent, veggie packed and budget-friendly.This is one of those meals I make on repeat — comforting, reliable, and always a hit at the table.
Ingredients
- 2 sausages Chorizo crumbled (casings removed)
- 1 Onion chopped
- 1/2 head Broccoli
- 3 Carrots
- 1 Bell Pepper
- 200 g Mushrooms
- 2 Tbsp Cream Cheese
- 1/3 Cup Heavy Cream
- 1/2 Jar Passata
- 2 Tbsp Tomato Paste
- Salt, Pepper, Oregano, Basil, Garlic Powder, Thyme, Chilli Flakes to taste
- 500 g Penne Pasta or preferred pasta
Instructions
- Chop onions and all veggies into small bite size pieces. I prefer to chop them quite small to make it easier for the kids and to make them blend in more with the sauce.
- Remove casing from sausages and crumble the meat into a large pot with a bit of olive oil.
- Add onion and sauté with the crumbled chorizo in a bit of olive oil, till browned.
- Break up all the sausage with a wooden spatula into small pieces.
- Stir in the carrots and a couple pinches of salt. [You can add in all veggies at this step, I tend to stager them to keep the integrity of some of the softer veggies.]
- Make space in the middle of the pan to add in the tomato paste, and stir it on the pan until the colour deepens slightly, then mix in with the rest of the dish.
- Mix in the passata, oregano, chili flakes, basil, garlic powder, thyme, salt and pepper. Optionally cover and let simmer for 20min to deepen the flavours.
- Add in broccoli, mushrooms, and bell peppers, add a bit of pasta water and let the veggies cook down a bit.
- Stir in cream cheese and heavy cream.
- Mix in the cooked pasta (I love penne for this dish).
- ENJOY!
Notes
- This dish is fantastic topped with parmesan or Romano.
- Stagger the addition of each veggie so that they have enough time to cook to your liking, without overcooking them.
- Swap chorizo for Italian sausage or leave it out for a veggie version.
- Feel free to use any short pasta (rigatoni, fusilli, rotini).
- Add spinach at the end if you want even more greens.