Creamy Tomato Chorizo Pasta (Using Clara Olé Pasta Sauce)
  • 3 cups fusili pasta cooked according to package directions (or any other pasta shape you prefer)
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1 tbsp olive oil
  • 5 pcs Chorizo de Bilbao, sliced
  • 2 packs Clara Olé Creamy Tomato Pasta Sauce
  • 1 tsp sugar
  • 2 tbsp grated parmesan cheese
  • Basil leaves for garnish
  1. Heat oil in a non-stick skillet then sauté garlic and onion until fragrant and translucent about 30 seconds.
  2. Add sliced Chorizo de bilbao and stir fry for another 30 seconds.
  3. Pour in 2 packs of Clara Ole Creamy Tomato Pasta Sauce, parmesan cheese, and sugar. Stir with spatula. Bring it to a boil and simmer for 30 seconds.
  4. Add cooked fusili pasta and mix well. Make sure pasta is well-coated with sauce. You can add a bit of pasta water if you think the sauce is too thick.
  5. Garnish with fresh basil leaves and serve with extra Parmesan cheese.
Recipe by The Peach Kitchen at