Alekz's Spicy Chorizo pasta

Thermos Taste for Adventure

I’m Alekz from Devon, in my spare time I like to get out in nature, hiking and camping as much as possible.

I love to cook (and eat!) but hate washing up so anything quick and easy with minimal mess is a win-especially when it makes great grab and go leftovers to take on adventures.

See method...
Serves 3 - 4
10 minutes to prepare and 20 minutes to cook


  1. Add the chorizo to a large non-stick frying pan-medium to high heat. When the fat starts to run turn the chorizo and cook for another few minutes until crispy
  2. Remove chorizo from the pan and set to one side
  3. Drain off most of the chorizo oil from the pan, but leave a little in there to cook the onions in Turn down the heat to low and add the onions and pepper. Cook until softened then add the sweetcorn
  4. Get the pasta cooking
  5. Add the tinned toms, cream cheese and spices
  6. After about 5 mins add the chorizo to the mix. I like to keep some to the side and use to top when serving.
  7. Add a little more spice if needed
  8. Cook for another 5 mins or so and serve if you are having the mozzarella sprinkle over the top when serving


  • 1 spicy chorizo cut into half cm slices
  • 1 red onion-diced
  • 1 orange pepper-diced
  • 1 small tin of sweetcorn
  • 1 400g tinned tomato
  • 100g cream cheese
  • 1 teaspoon paprika
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic granules
  • Chill flakes to taste (I normally use 1 teaspoon of Ancho flakes and 1 teaspoon of chipotle flakes)
  • 400g pasta
  • Optional-1 ball mozzarella cut into 1cm square chunks


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