Moroccan sausage pasta with chorizo

A tasty and easy pasta recipe with Moroccan flavours and sausage, this Moroccan sausage pasta recipe is perfect for busy weeknights, and very popular with both kids and adults.

We all love a good pasta recipe, and you can find many variants on the blog. Fajita pasta, pasta with chicken and broccoli, mushroom and lentil bolognese and chicken and chorizo pasta are some of my personal favourites, along with this Moroccan sausage pasta recipe.

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How to make Moroccan sausage pasta

First, prepare sausage. You can either use sausage meat, or you can remove the skins off of raw sausages, and mash the meat together.

Boil pasta in water according to the package instructions. If using white pasta, it will take about 10 minutes to cook, wholewheat pasta takes about 20 minutes. When it has cooked to the right consistency, remove the pot from the heat and drain off almost all of the pasta water. Leave it until the sausage sauce has finished cooking.

Heat some [amazon text=one calorie cooking spray&asin=B06XGND554] in a pan, and add a finely diced onion. Saute for a few minutes until the onion turns soft and translucent. Then, add finely minced garlic and saute for another minute.

Add the sausage meat to the pan, and use a fork, spoon or spatula to break it up as it cooks. I like to leave it in rather large chunks for the sake of this recipe. When the meat has cooked thoroughly, and there are no pink bits left, add diced or sliced chorizo, and stir to combine. Add the tomato puree, [amazon text=ras el hanout&asin=B01LJLCN08] and chopped tomatoes, and leave the dish to cook for 5-10 minutes, until the liquid has mostly absorbed. Then, add salt and pepper to taste.

For serving, you can plate the pasta and then add the sausage sauce on top. Alternatively, you can combine the sauce and pasta in a large bowl, and stir to combine. I prefer the second method as it makes sure that the pasta is completely coated with the sauce. Add some finely grated parmesan on the top, and a dash of freshly ground black pepper if you want.

Serving suggestion

I often serve this dish with a side salad or roasted vegetables. My favourites are roasted green beans, or a simple green salad with lemon pepper vinaigrette.

Storing leftovers

You can store leftovers in the fridge for up to 4 days. Reheat in a pot or in the microwave until piping hot.

I would not recommend freezing the pasta, as it tends to turn mushy after thawing. The sauce, however, is fine to freeze for up to 3 months. Make sure to thaw thoroughly before reheating frozen sauce on the stove top. 

More Moroccan flavoured dishes

• Moroccan chicken and couscous skillet – couscous and chicken cooked together for an easy meal.
• Moroccan stuffed aubergine with lentils – a filling and protein rich vegetarian dish.
• Moroccan lamb – a more traditional Moroccan dish with tender meat.

📖 Recipe

Moroccan sausage pasta with chorizo

A tasty and easy pasta recipe with Moroccan flavours and sausage, this Moroccan sausage pasta recipe is perfect for busy weeknights, and very popular with both kids and adults.

Prep Time5 mins

Cook Time20 mins

5 from 3 votes

Course: Dinner, Main Course

Cuisine: International

Keyword: chorizo, pasta, sausage

Servings: 4

Calories: 408kcal

Cost: Cheap

Ingredients

• 200 g pasta
• 1 400 g tin of chopped tomatoes
• 2 garlic cloves
• 1 red onion
• 400 g sausage
• 100 g chorizo
• 1 tbsp ras el hanout or Moroccan seasoning
• 1 tbsp tomato puree
• salt, pepper

Instructions

• Boil pasta in water according to the package instructions. If using white pasta, it will take about 10 minutes to cook, wholewheat pasta takes about 20 minutes. When it has cooked to the right consistency, remove the pot from the heat and drain off the pasta water. Leave it until the sausage sauce has finished cooking.
• Prepare the sausage. You can either use sausage meat, or you can remove the skins off of raw sausages, and mash the meat together.
• Heat some one calorie cooking spray in a pan, and add a finely diced red onion. Saute for a few minutes until the onion turns soft and translucent. Then, add finely minced garlic and saute for another minute.
• Add the sausage meat to the pan, and use a fork, spoon or spatula to break it up as it cooks. I like to leave it in rather large chunks for the sake of this recipe.
• When the meat has cooked thoroughly, and there are no pink bits left, add diced or sliced chorizo, and stir to combine. Add the tomato puree, ras el hanout and chopped tomatoes, and leave the dish to cook for 5-10 minutes, until the liquid has mostly absorbed. Then, add salt and pepper to taste.
• For serving, you can plate the pasta and then add the sausage sauce on top. Alternatively, you can combine the sauce and pasta in a large bowl, and stir to combine.

Notes

This recipe is enough for 4 small servings, or 2 large servings. I prefer to serve this as small servings with side dishes like salad or roasted vegetables. 

Leftovers

You can store leftovers in the fridge for up to 4 days. Reheat in a pot or in the microwave until piping hot. I would not recommend freezing the pasta, as it tends to turn mushy after thawing. The sauce, however, is fine to freeze for up to 3 months. Make sure to thaw thoroughly before reheating frozen sauce on the hob. Leftovers can only be reheated once, and thawed sauce can not be refrozen.

 

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