This is one of those recipes that starts out as “just a quick sauce” and very quickly becomes something you make again and again and again.
It begins with a whole ring of chorizo, cooked slowly so it releases all those gorgeous smoky paprika oils into the pan. Then in go sliced courgettes, which soak up all that flavour, plus a splash of white wine and a little cream to bring everything together.
The result? A rich, silky sauce with BIG flavour – but one that somehow still feels fresh and light thanks to the courgettes.
And the best part is how many different ways you can use it! Stir it through pasta, pour it over chicken, spoon it over grilled or pan-fried fish. Or just serve it in a bowl with a big chunk of crusty bread and call it dinner. (Highly recommended.) This is one of those recipes I come back to time and time again because it’s just so handy.
It also happens to be absolutely brilliant over mashed potatoes – proper comfort food territory!
Even better, the whole thing takes about 15 minutes from start to finish. Weeknight dinner sorted.
Why You’ll Love This Creamy Chorizo Sauce
There are lots of creamy sauces out there, but this one earns its place in the regular dinner rotation very quickly.
First, chorizo does most of the work for you. As it cooks, it releases all its smoky paprika oil into the pan – which means the entire sauce ends up packed with flavour without needing loads of ingredients!
Second, it’s incredibly versatile. One batch can become several completely different dinners depending on how you serve it. Pasta one night, chicken the next, fish the night after.
And finally, it’s quick. This is very much a “what can I make in 15 minutes?” type recipe – which, if you’re anything like me, is exactly the sort of dinner that saves the day midweek.
Simple ingredients. Big flavour. Minimal effort. Exactly how weeknight cooking should be!
Ingredients (And Easy Substitutions)
This sauce only needs a handful of ingredients, but they all pull their weight.
- Chorizo – Use a cooking chorizo ring if you can. As it cooks it releases those beautifully spiced oils that form the base of the sauce.
- Courgettes – Courgettes work perfectly here because they soften down and absorb all that smoky chorizo flavour. They also balance the richness of the cream so the sauce doesn’t feel too heavy. This would also work with broccoli or peas (like in my Creamy Chorizo Gnocchi With Peas). Or leave the courgettes out for a chorizo-only sauce.
- White wine – A small splash of white wine lifts the whole sauce and deglazes the pan. If you prefer not to cook with wine, you can swap it for a splash of chicken stock or even just a little water.
- Single cream – Single cream gives the sauce its silky texture while keeping it lighter than using double cream. You can use double if you like for a thicker sauce.
- Salt and pepper – Chorizo can already be quite salty, so it’s always best to taste the sauce before adding extra seasoning.
How to Make Creamy Chorizo Sauce
This is a proper one-pan, quick dinner sauce, and it couldn’t be much easier.
1. Cook the chorizo
Slice the chorizo ring in half lengthways, then cut it into thin half-moons. Do the same with the courgettes so everything cooks evenly.
Place a large frying pan over a medium heat and add the chorizo. Cook gently for about 5 minutes until it starts to turn golden and releases its lovely paprika oil into the pan.
2. Add the courgettes
Add the sliced courgettes and cook for another 6–8 minutes until they soften and start soaking up all that flavour.
3. Add the wine
Pour in the white wine and let it bubble away until it has reduced by roughly half.
This only takes a minute or two but it makes a big difference to the final flavour.
4. Finish the sauce
Turn the heat down to low and stir through the cream.
Let the sauce simmer gently for a few minutes, then taste and season with salt and pepper if needed. Serve immediately.
If the sauce thickens too much, simply loosen it with a splash of water or a little extra cream.
How to Use Creamy Chorizo Sauce
One of the best things about this sauce is that it isn’t tied to one specific dish. Make one pan of it and you’ve suddenly got several very good dinner options.
Here are a few of my favourite ways to use it.
- Stir Through Pasta – Possibly the most obvious option and for good reason. Cook your favourite pasta (anything from spaghetti to penne works well), then toss it straight through the sauce. If the sauce feels a little thick, just add a splash of the pasta cooking water to loosen everything up. Finish with plenty of parmesan and a good grind of black pepper and you’ve got a ridiculously good creamy chorizo pasta in about 15 minutes. Perfect weeknight dinner. (And if you love it, check out my Creamy Chorizo and Halloumi Pasta or Creamy Courgette Pasta next).
- Pour Over Chicken – This sauce is also absolutely brilliant with chicken. Simply pan-fry or roast some chicken breasts or thighs, then spoon the creamy chorizo sauce over the top before serving. The smoky chorizo flavour works beautifully with chicken and instantly turns a very simple piece of meat into something that feels far more interesting. Serve with rice, potatoes or even just some crusty bread to mop up the sauce. Perfect with my Easy One Pan Mediterranean Roast Chicken and Vegetables!
- Serve With Fish – Chorizo and fish is one of those combinations that just works. This sauce is especially good with firm white fish such as cod, haddock, hake or sea bass. Pan-fry or grill the fish, then spoon the sauce over the top just before serving. The smoky richness of the chorizo pairs brilliantly with delicate fish and the courgettes keep everything feeling fresh. Perfect over my Barbecued Whole Sea Bream.
- With Crusty Bread (or Mashed Potatoes!) – If you’re in the mood for something simple and comforting, this sauce is also fantastic served in a bowl with warm crusty bread for dipping (especially sourdough). Or spoon it generously over mashed potatoes. Creamy, smoky, comforting and very hard to stop eating.
Tips for the Best Creamy Chorizo Sauce
This is a very forgiving recipe, but a few small things can make it even better.
- Let the chorizo do its thing – Don’t rush the first step. The chorizo needs a few minutes in the pan to release all that smoky paprika oil. That oil becomes the flavour base for the entire sauce so it’s worth letting it cook properly.
- Slice the courgettes fairly thinly – Thin slices soften quickly and absorb all that lovely flavour from the chorizo. If they’re too chunky they can stay a bit firm.
- Taste before seasoning – Chorizo can be quite salty, so it’s always best to taste the sauce before adding salt. Often it doesn’t need much at all.
- Loosen the sauce if needed – If the sauce thickens a bit too much (especially if it’s sitting while pasta cooks), just add a splash of water or a little extra cream and stir it through. Or even a touch of pasta cooking water.
- Serve it straight away – This sauce is definitely at its best while it’s hot and silky straight from the pan.
Creamy Chorizo Sauce
Equipment
- Large frying pan
- Sharp knife
- Chopping board
- Wooden spoon or spatula
Ingredients
- 225 g chorizo ring
- 2 courgettes
- 50 ml white wine
- 200 ml single cream
- Salt and black pepper to taste
Instructions
- Slice the chorizo ring in half lengthways, then cut into thin half-moon slices. Slice the courgettes in the same way.
- Place a large frying pan over a medium heat and add the chorizo. Cook gently for about 5 minutes until the chorizo releases its oils and begins to turn golden.
- Add the courgettes and cook for another 6–8 minutes until softened.
- Pour in the white wine and allow it to bubble away until reduced by roughly half.
- Turn the heat down to low and stir through the single cream. Let the sauce simmer gently for a few minutes.
- Taste and season with salt and black pepper if needed, then serve immediately.
- If the sauce becomes too thick, loosen it with a splash of water or a little extra cream.
Notes
If the sauce thickens too much, add a splash of water, pasta cooking water or extra cream.
This sauce is best served straight away while hot and silky.
Try stirring it through pasta, pouring it over chicken or fish, or serving it with crusty bread for dipping.