Some dinners feel like a hug in a bowl.
This creamy chorizo and halloumi pasta is absolutely one of them. It’s rich, comforting, full of smoky flavour, and somehow still incredibly easy to make.
The magic combination here is chorizo and halloumi. The chorizo releases its deep paprika-spiced oil into the pan, the halloumi turns golden and slightly crisp around the edges, and the whole thing gets folded into a silky, creamy pasta sauce.
It’s ready in about 25 minutes, which means it’s perfect for a weeknight when you want something indulgent but don’t want to spend ages cooking.
If you love cooking with halloumi, this recipe sits firmly in my collection of easy halloumi dinners. You might also enjoy my Butter Halloumi Curry, which uses the same salty richness of halloumi in a completely different way.
Why Chorizo and Halloumi Work So Well Together
Chorizo and halloumi are one of those ingredient pairings that just make sense.
Chorizo brings smoky paprika heat and richness, while halloumi brings saltiness and texture. When cooked together, the paprika oil from the chorizo coats the halloumi and creates these beautiful golden edges that are absolutely packed with flavour.
Then when you add cream and pasta, everything becomes silky and comforting without losing that bold, savoury depth.
It’s a combination I come back to again and again because it always works!
Why This Pasta Recipe Works
There are lots of creamy pasta recipes out there, but this one works particularly well for a few reasons.
- First, the chorizo creates the base of the sauce. As it cooks, it releases its flavourful oil which seasons the whole dish.
- Second, the halloumi is cooked until golden rather than just stirred through. That means it keeps its structure and gives the pasta a really satisfying bite.
- Finally, the cream and pasta water come together to form a silky sauce that clings beautifully to every piece of pasta.
The end result is rich, savoury and deeply comforting, without requiring complicated ingredients or techniques.
Ingredients, Substitutions and Variations
This recipe uses a small number of ingredients, but each one plays an important role.
- Chorizo Use a good quality cured chorizo ring. The paprika oil released during cooking flavours the entire dish.
- Halloumi The key ingredient. Halloumi holds its shape when cooked and develops those irresistible golden edges.
- Tomato purée Just a little tomato purée adds depth and balances the richness of the cream.
- Double cream This creates the luxurious sauce. Single cream works too but gives a slightly lighter texture.
- Pasta Short pasta shapes like rigatoni, penne or tortiglioni work best because they hold the sauce well.
- Peas Peas add freshness and sweetness which balances the richness of the dish beautifully.
How to Cook Halloumi Perfectly for Pasta
Halloumi can sometimes be a bit tricky if you’ve never cooked it before, but a few small tips make a big difference.
First, cut the halloumi into even cubes so everything cooks at the same rate.
Next, cook it in the pan with the chorizo so it absorbs all that wonderful paprika oil.
Finally, be patient. Halloumi can release a little moisture at first – that’s normal. Keep cooking until the edges start to turn golden and slightly crisp.
Those gnarly golden bits are where all the flavour lives.
The Secret to a Silky Pasta Sauce
One small trick makes this sauce much better.
Always save a cup of pasta cooking water before draining the pasta.
That cloudy water contains starch, which helps bind the sauce together and gives it a silky texture. When you toss the pasta with the sauce, a splash of pasta water helps everything coat the pasta properly rather than sitting separately in the pan.
It’s a tiny detail that makes a big difference.
What to Serve With Chorizo and Halloumi Pasta
This is a fairly rich pasta dish, so simple sides work best.
Some good options include:
• a crisp green salad
• roasted broccoli
• garlic bread
• lemon-dressed rocket salad
The freshness helps balance the richness of the pasta.
More Easy Halloumi Recipes
If you enjoy this recipe, you might also like some of my other halloumi dinners:
• Smoky Halloumi Fajitas
• Halloumi Pittas with Sriracha Mayo
• Butter Bean and Halloumi Stew
• The Ultimate Halloumi Burger
• Butter Halloumi Curry
Halloumi is such a brilliant ingredient for quick vegetarian meals, and it works in everything from curries to wraps to salads.
Chorizo and Halloumi Pasta
Ingredients
- 225 grams chorizo ring
- 400 grams halloumi
- 2 tablespoons tomato puree
- 150 ml double cream
- 300 grams dried pasta
- 200 grams frozen peas
Instructions
- Bring a large pan of salted water to the boil and add the pasta. Cook according to packet instructions until al dente. Add the peas for the last minute. Drain and reserve one cup of the cooking water.
- Start by removing the skin from the chorizo ring and discarding it. Cut the chorizo into small 1-2cm size chunks. Cut the halloumi into pieces a similar size.
- Put the chorizo into a large frying pan over a medium heat. Cook for 2 minutes, stirring often, until it starts to release the oil.
- Add the halloumi to the frying pan and cook for 10 minutes, stirring often (but gently, so that you don’t break up the halloumi too much) until it is golden brown.
- Add the tomato puree, reduce the heat to low and stir. Add 100ml water, stir to mix and let it reduce a little, then add the double cream. Stir gently. Taste the sauce and season – you probably won’t need any salt, but you may want to add pepper.
- Combine the pasta, peas, pasta water and sauce. Mix well, then let it sit for 2 minutes before serving.
Notes
- Cook your pasta until al dente according to packet instructions (e.g, if the packet says 10-12 minutes, cook for 10). This will ensure your pasta doesn’t get too soft.
- Once cooked, you can keep leftovers in the fridge for up to 4 days. Either eat cold from the fridge or microwave each portion for 3 minutes before serving. Do not freeze.
This creamy pasta was so flavorful! Loved it!
Oh wow! Such fantastic flavors packed into this pasta and I love how everything comes together in less than 30 minutes too. Perfect for weeknights.
I loooove halloumi and I’m always looking for new ways to use it! this was great!
This Chorizo and Halloumi Pasta recipe is fantastic! It’s easy to prepare and packed with rich, bold flavors. Perfect for a quick and satisfying meal. Thank you!
This recipe is genius! The pasta dish is so flavourful thanks to the chorizo and tomato paste. And I simply can’t resist anything with halloumi! Thank you for sharing.