Chorizo Artichoke Pasta with Red Pesto
One-pot chorizo and artichoke linguine delivers bold Mediterranean flavors in a single pan. This Spanish-Italian hybrid features crispy chorizo slices, tender artichoke hearts, and a vibrant homemade red pesto made from dried tomatoes, green olives, and pine nuts. The pasta cooks directly in broth infused with cherry tomatoes, onion, and garlic, absorbing flavor throughout. The textures range from tender pasta to crunchy pesto elements and smoky chorizo. Perfect for weeknight dinners when you want restaurant-quality results without multiple pans. The red pesto sets this version apart, adding complexity beyond standard tomato-based preparations. Serve with extra grated Pecorino to balance the richness of olive oil and chorizo fat.
Ingredients
- 7 oz cherry tomatoes, washed and halved
- 1 large red onion, peeled and thinly sliced
- 1 clove garlic, peeled and thinly sliced
- 3 ½ oz soft Spanish chorizo, casing removed, sliced ⅓" thickSpanish smoked paprika-seasoned sausage or nduja1:1porkspicySpanish
adds similar depth and fat
Full guide → - 3 stems fresh parsley, washed
- 1 tsp olive oil, for frying chorizo
- 7 oz linguine, dried, 7-9 minute cooking time
- 7 tbsp white wine, dry
- 1 tsp dried oregano, ground
- 4 oz artichoke hearts, jarred, quartered, drained
- 1 oz sun-dried tomatoes, oil-packed, drainedroasted red peppers0.75:1vegetarianvegan-optional
adds sweetness, removes depth
- 1 ½ tbsp olive oil, for pesto
- ½ oz green olives, pitted
- ⅓ oz pine nuts, raw or toasted
- ¼ tsp chili flakes, dried
- 1 tbsp Pecorino Romano, finely grated
- salt, to taste
- black pepper, to taste
- Pecorino Romano, for serving
Instructions
- 1
Wash cherry tomatoes and halve them. Peel onion and garlic, slice thinly. Remove casing from chorizo and cut into thick slices. Wash parsley, shake dry, separate leaves from stems.
- 2
Heat oil in a wide pan or high-sided skillet over medium heat. Fry chorizo slices until crispy, transfer to paper towels to drain.
- 3
Remove pan from heat. Add pasta, onion, garlic, parsley stems, and halved tomatoes. Pour in white wine, cold water, salt, and oregano.
- 4
Cover and bring to a boil over high heat. Uncover, reduce to medium-high heat, and simmer for about 12 minutes, stirring occasionally as liquid reduces, increasing frequency as it evaporates.
- 5
While pasta cooks, drain dried tomatoes and chop finely. Pulse with oil, olives, water, pine nuts, and chili flakes in a blender until finely chopped. Stir in grated Pecorino, season with salt and pepper.
- 6
Drain artichoke hearts, chop smaller if desired. Chop parsley leaves. Taste pasta; if not tender, add water as needed and cook a few minutes longer.
- 7
Remove parsley stems from pasta. Fold in red pesto, then gently mix in chorizo, artichokes, and parsley. Taste and adjust seasoning. Serve with additional Pecorino.
- 8
Warm serving bowls if desired for better texture retention.
Tips
Watch liquid carefully in the final minutes of cooking. Stir more frequently as water evaporates to prevent sticking. The pasta should be tender but the pan not completely dry when you finish cooking.
Toast pine nuts briefly in a dry skillet before blending the pesto to deepen their nutty flavor and prevent sogginess from oil absorption.
Taste and adjust salt early when cooking pasta, as Pecorino adds saltiness at the end. Build flavors gradually rather than correcting at the finish.
Good to Know
Refrigerate leftover pasta in an airtight container for up to 3 days. The pesto may separate; stir gently before serving. Do not freeze, as pasta texture suffers.
Prepare red pesto up to 2 days ahead, cover with plastic wrap pressed directly onto surface to prevent oxidation. Cook pasta fresh on the day of serving.
Serve immediately in warm bowls with additional grated Pecorino, crusty bread for sauce, and a crisp white wine or light red.
Common Mistakes
Do not add all water at once at the start; the mixture will boil over. Build liquid gradually and monitor level.
Do not skip draining chorizo on paper towels; excess fat will overwhelm the dish balance.
Do not over-blend the pesto; it should be chunky enough to add texture, not a smooth paste.
Substitutions
Dairy-Free Swaps
similar umami, slightly milder
Vegan Options
adds sweetness, removes depth
General Alternatives
adds similar depth and fat
Full guide →FAQ
Can I make this ahead or freeze it?
Make the pesto up to 2 days ahead, refrigerated. Cook the pasta fresh for best texture. Do not freeze finished pasta; the noodles become mushy. If freezing components, freeze pesto separately in ice cube trays.
What if I don't have artichoke hearts from a jar?
Use thawed frozen artichoke hearts, drained and halved, or fresh ones blanched 5 minutes and quartered. Canned works too; rinse before use. Quantities remain the same. Taste and adjust salt if using canned due to added sodium.
How do I know when the pasta is done if I'm cooking it in broth?
Taste a strand after 10 minutes, then every minute. Pasta should be tender but still have slight bite. If liquid is gone but pasta is firm, add 3-5 tablespoons water and cook 2-3 minutes more. Stir frequently to prevent sticking.