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One pan tagliatelle with chorizo and creamy tomato sauce

This tagliatelle with cherry tomato, chorizo and cream sauce is perfect for those busy days when you want to whip up something tasty and comforting really quickly.
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Prep Time 10 mins
Cook Time 20 mins
Cuisine Italian
Servings (click to change) 2 (generous)


  • 1 knob butter
  • 2 cloves garlic crushed
  • 14 ounces cherry tomatoes (ripe)
  • 3.5 ounces chorizo sausage chopped into small chunks
  • 0.5 cups passata
  • 1 pinch sugar (large pinch)
  • salt & pepper
  • 8 ounces tagliatelle dried
  • 0.25 cups cream (slightly more or less to taste)
  • 3 tablespoons basil (fresh) chopped
  • 1 handful parmesan cheese grated, plus extra to taste!


  • Put a pot of water on to boil ready for the pasta.
  • Melt the butter in a pan, then add the garlic and tomtoes and let cook on a medium heat until the tomatoes begin to soften. Squash them into the pan a bit so that they begin to form a sauce (about 10 minutes or so). Then add the chorizo to the pan and let cook for a minute or two.
  • Add the pasta to the boiling water and cook according to the instructions on the packet.
  • Meanwhile, add the passata and cream to the pan (add the cream to taste – the sauce should be a deep orangey red colour) and let bubble away for a few minutes while the pasta is cooking so that it reduces a bit. Then add most of the parmesan and stir through most of the basil.
  • Drain the pasta when cooked, reserving a little of the cooking water, then add it to the pan and mix it into the sauce really well. Add a little of the cooking water to loosen up the sauce if you think it’s necessary.
  • Serve the pasta. Sprinkle with the remaining parmesan and fresh basil. Eat immediately!


Calories: 835kcalCarbohydrates: 97gProtein: 32gFat: 35gSaturated Fat: 15gCholesterol: 181mgSodium: 699mgPotassium: 1203mgFiber: 6gSugar: 10gVitamin A: 1955IUVitamin C: 53.4mgCalcium: 109mgIron: 5.5mg
Tried this recipe?Let me know if you liked it!