Recipes/ Recipes: Meat & Game

Smoked Garlic & Chorizo Pasta

Smoked Garlic Pasta

I went to a great foodie event organised by Crumbs Magazine this week, and at one stand (run by lovely sandwich shop & deli Made by Ben) there was an amazing smell. It turned out to be hot-smoked garlic, but it had it a rich, delicious aroma like the most wonderful charcuterie. I knew straight away that I wanted to combine it with chorizo and pasta to make a comfort-food dish packed with big flavours.

Smoked Garlic & Chorizo Pasta

Print Recipe
Serves: 4-6 Cooking Time: 30 minutes


  • Olive oil
  • 1 onion
  • 1 red pepper
  • 2 large handfuls of mushrooms
  • 100g chorizo
  • 1 tin of chopped tomatoes
  • ½ tsp curry powder
  • Salt
  • Oregano
  • 2 large cloves of smoked garlic
  • 200g pasta
  • Cheddar cheese



Heat a generous splash of olive oil in a large saucepan. Peel and finely dice the onion and the pepper, and add to the saucepan with a good sprinkle of dried oregano. While they sizzle, chop up the mushrooms and the chorizo, and then add them to the pan once the onions have softened up. Give it all a really good stir – you should start to see the flavoursome oil from the chorizo coating everything else – and fry until the mushrooms are soft and slippery.


Next, add the chopped tomatoes, and then refill the tin about half way and pour that in too. Stir the curry powder into the sauce – just a little bit will really boost the rich flavour of the tomatoes – and add a good sprinkle of salt. Peel the garlic and chop as finely as you can (or you can crush it – I just like to chop it because then nothing’s wasted), and add that to the sauce. Turn the heat down and let the sauce bubble for about ten minutes.


Boil the kettle and cook the pasta according to the instructions on the packet, then drain it and mix through the sauce. Transfer to an ovenproof dish if necessary, then top with plenty of grated cheese and put under the grill for a couple of minutes, until the cheese is golden-brown and bubbling. Serve straight away.

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