Chorizo and Jalapeño Spaghetti
By OcadoLife
Published on 10 December 2025
“Move over carbonara; my super-simple Chorizo and Jalapeño Spaghetti will fast become your midweek pasta fave!” says Masterchef finalist and cookbook author Dean Edwards. “The smoky oil from the chorizo adds delicious depth of flavour to the sauce, while the jalapeños bring spice and zip.”Time and servings
25 minsTotal time
4Servings
5 minsPrep time
20 minsCooking time
Ingredients
- 150g mild Spanish chorizo ring, diced
- 1 brown onion, finely chopped
- 3 large garlic cloves, crushed or grated
- 300g cherry tomatoes, halved
- 30g green jalapeños, from a jar, chopped
- 360g spaghetti
- 50g crème fraîche
- 2 tbsp chopped flat-leaf parsley
- 20g grated pecorino romano
Method
Step 1
Heat a dry frying pan over medium heat. Add the chorizo, then cook for 2-3 mins. Stir in the onion, garlic and a pinch of salt; cook for 5 mins more.Step 2
Add the tomatoes and jalapeños, then cover and cook for 8-10 mins.Step 3
Meanwhile, cook the spaghetti in a pan of boiling salted water as per the pack instructions until al dente. Drain, reserving a mug of pasta water.Step 4
Uncover the chorizo pan and stir in the crème fraîche. Add the spaghetti with a good splash of pasta water (approx. 70ml), then toss well to coat. Top with the chopped parsley and serve with the pecorino for scattering over.