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Hola! Vianney from sweetlifebake.com here to share with you a fall inspired pasta dish that is pure comfort. Enjoy!
We’re celebrating the arrival of fall with comfort in a bowl. Nothing screams comfort more that a perfectly cooked pot of al dente cooked pastas tossed with a rich, savory sauce. Mexican chorizo in all its glory is sautéed with onion, garlic and cumin. Stir in chickpeas, a pass of heavy cream along with cooked pasta this recipe is simple to make. Begin by bringing a large pot of water to a boil, pour yourself a glass of Kendall-Jackson red wine and let’s eat.
What is Chorizo?
Mexican chorizo is made from ground pork, beef or soy and can be used to make breakfast tacos, queso, in tacos or in pasta. Made with ground ancho chiles, guajillo chiles, ground cumin and coriander chorizo can be found in near the breakfast meats at your local grocery store.
Why Chickpeas Belong in Pasta
Chickpeas might not be the first ingredient that comes to mind when you think of pasta dishes, but they’re a game changer worth embracing. These protein-packed legumes add a wonderful heartiness and texture that balances perfectly with the bold flavors of spicy Mexican chorizo. Their mild, slightly nutty taste complements the smoky, robust chorizo without overpowering it.
What’s more, chickpeas absorb the savory, creamy sauce beautifully, helping every bite deliver a rich, satisfying flavor experience. Beyond taste and texture, they bring a nutritional boost to the dish, adding fiber and plant-based protein that keeps you fuller for longer. Adding chickpeas transforms this pasta from just comfort food to a more well-rounded, nourishing meal. It’s an unexpected but welcome twist that elevates this fall-inspired recipe to something truly special.
Chickpea Chorizo Pasta
Recipe Type:
Main Dish
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Servings:
6
Ingredients
- 12 ounce pasta, rotini
- 12 ounces Mexican chorizo, casing removed
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 2 cups chicken broth
- 1 cup heavy cream
- Salt
- Pepper
- 1 (14.5 ounce) can of chickpeas, drained and rinsed
- Grated parmesan
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil, stir in rotini; return to boil and cook under pasta is cooked but still firm, about 11 minutes. Drain, set aside.
- While pasta cooks, place chorizo over medium-high heat in a nonstick pan and fully cook, breaking up chorizo with wooden spoon.
- When fully cooked remove from pan and drain on a paper-towel lined plate.
- Remove all but 1 teaspoon fat from chorizo and return pan to heat, add onion and garlic, sauté until soft and translucent, about 4 minutes.
- Add chicken broth and cumin and bring to a boil.
- Reduce heat, stir in heavy cream, season with salt and pepper, add chickpeas and simmer until chickpeas heat through.
- Add pasta, toss to coat and serve warm with grated parmesan.
A Pasta Night Worth Pairing
This Chickpea Chorizo Pasta is perfect alongside a bold red wine. The rich, savory flavors of the chorizo and the creamy sauce call for a wine that can stand up to the dish’s intensity without overpowering it. A full-bodied Cabernet Sauvignon works beautifully here, offering deep dark fruit notes and firm tannins that cut through the richness and complement the spicy kick.
If you prefer something a bit lighter, a fruity Pinot Noir is also an excellent choice. Its bright acidity and red berry flavors provide a lovely contrast to the smoky chorizo, while still pairing well with the creaminess of the sauce. Whether you lean toward the bold or the subtle, a good red wine will elevate your pasta night into a cozy, delicious experience.
