Chorizo Basil Spaghetti

5 from 8 reviews


  • 500g Spaghetti, cooked according to package directions with 1/4 cup of pasta water set aside
  • 3 pieces fresh chorizo, I bought mine from Santi’s Delicatessen
  • 8 cloves of garlic, minced
  • 5 tbsp olive oil
  • 4 tbsp pesto, homemade or storebought
  • 1 cup fresh Basil leaves
  • grated parmesan cheese for garnish


  1. Heat olive oil in a non-stick skillet.
  2. Remove the chorizo from the skin, and fry into heated olive oil until brown… breaking it down to its ground beef pieces while frying.
  3. Remove chorizo from frying pan and set aside.
  4. In the same oil and pan, sauté garlic until garlic becomes a bit brown and oil is fragrant with the smell of garlic.
  5. Put chorizo back in the pan, add the pesto. Mix well.
  6. Add in cooked spaghetti and pasta water.
  7. Mix well, until the spaghetti strand is well coated with the sauce.
  8. Add basil leaves and mix until it is wilted.
  9. Turn off heat and transfer pasta in a serving plate.
  10. garnish with parmesan cheese before serving.