Pasta With Chorizo and Broccoli

This recipe makes four to six servings.


  • 1 tablespoon olive oil
  • 1 cup of onion, chopped
  • 1 chorizo sausage, chopped
  • 3 to 4 cloves of garlic
  • 2 each red pepper chopped
  • ¼ - ½ teaspoon chili pepper flakes
  • 1 teaspoon kosher salt
  • ½ cup white wine
  • 1.5 cup chicken broth
  • 1 pound broccoli, chopped
  • 1 pound cooked pasta (we used Barilla – Campanelle)
  • 1 tablespoon butter
  • ½ - 1 cup grated Pecorino Romano


  • Heat oil in a large pan and add the onion. Cook for three to five minutes or until lightly browned.
  • Next add the chopped chorizo and stir in well. Then add the garlic and cook for one minute.
  • Toss in the chopped peppers, chili pepper and kosher salt and stir in well. Cook, stirring often for two to three minutes over medium heat.
  • Pour in the wine and chicken broth and bring to a simmer. Add the chopped broccoli and cook for two minutes, stirring occasionally.
  • Toss in the cooked pasta and stir to coat well. Simmer with the pasta for a minute or so to reduce the sauce a little and heat the pasta thoroughly.
  • To finish, stir in the butter and cheese and transfer to pasta bowls.
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