This tomato goat cheese pasta with chorizo and spinach is a weeknight winner — big flavor, minimal effort, and ready in just 25 minutes. The creamy tomato sauce comes together with simple pantry ingredients, and the chorizo adds so much savory depth that you don’t need much else. It’s cozy, bold, and exactly what busy nights call for.
This tomato goat cheese pasta with chorizo and spinach is the kind of weeknight dinner that feels almost too easy for how delicious it is. It comes together in just 25 minutes using kitchen staples, and every step builds big flavor with virtually no effort. The chorizo does most of the heavy lifting — as it cooks, it releases its rich, smoky spices into the pan, creating the base for a sauce that tastes slow-simmered even though it’s not.
Once the chorizo is browned, crushed tomatoes and creamy goat cheese melt together into a silky, tangy sauce that clings perfectly to short-shaped pasta. It’s the best kind of pantry magic: a handful of simple ingredients that turn into something bold, cozy, and incredibly satisfying. A few handfuls of spinach stirred in at the end add color and texture, rounding out the dish without adding extra steps.
Everything comes together in one pan, and the leftovers are just as irresistible. It’s quick, flavorful, and precisely what busy nights call for — a comforting bowl of pasta with just enough flair to make it feel special.
Variations to try
This pasta is wonderfully flexible, so feel free to make it your own. Swap the goat cheese for cream cheese or mascarpone for a milder, ultra-creamy sauce. If you’re not a fan of chorizo, Italian sausage works beautifully, or leave the meat out entirely and add extra spinach or a handful of sautéed mushrooms.
Short-shaped pasta is ideal, but any noodle you love will work — penne, rigatoni, rotini, or even orzo. And if you want a little heat, stir in a pinch of chili flakes or use hot chorizo for an extra kick. This recipe is endlessly adaptable and always delicious.
What to serve with this pasta
This pasta is full of big, cozy flavors, so it pairs well with something fresh and simple. A crisp green salad or my spring mix salad with lemon vinaigrette is a great contrast to the creamy sauce. I’ll often serve a pasta-heavy meal with some roasted broccoli or green beans to add some veggies to the table.
To make it dinner party-worthy, add a loaf of my garlic bread (or my garlic butter potato rolls ) to the table; both are perfect for wiping up all the delicious sauce.
Goat Cheese Tomato Pasta with Chorizo and Spinach
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Ingredients
- ▢ 8 ounces short-shaped pasta
- ▢ 4 fresh chorizo sausage links (see notes)
- ▢ 3 cloves garlic
- ▢ ½ teaspoon Italian seasoning
- ▢ 14 ounce can crushed tomatoes
- ▢ 5 ounces goat cheese
- ▢ Salt and pepper (to taste)
- ▢ 3 ounces baby spinach leaves
- ▢ Parmesan cheese (to serve)
Instructions
- Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook according to the package directions. Before draining, remove 1 cup of the pasta cooking water. 8 ounces short-shaped pasta
- While the water is heating, remove the sausage meat from the casing and add it to a large frying pan over medium-high heat. Cook the sausage, breaking it up into small pieces, until it is no longer pink. 4 fresh chorizo sausage links
- Add the garlic and and Italian seasoning and cook for 1 minute. Add the crushed tomatoes and goat cheese and bring to a simmer. Stir until the goat cheese melts into the sauce. Season to taste with salt and pepper and then stir in the spinach. 3 cloves garlic, ½ teaspoon Italian seasoning, 14 ounce can crushed tomatoes, 5 ounces goat cheese, Salt and pepper, 3 ounces baby spinach leaves
- Add the drained pasta to the sauce and stir well. Add a little of the reserved pasta cooking water to loosen the sauce. Serve with some parmesan cheese over top. Parmesan cheese
Notes
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Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Goat Cheese Tomato Pasta with Chorizo and Spinach
Ingredients
- 8 ounces short-shaped pasta
- 4 fresh chorizo sausage links , see notes
- 3 cloves garlic
- ½ teaspoon Italian seasoning
- 14 ounce can crushed tomatoes
- 5 ounces goat cheese
- Salt and pepper , to taste
- 3 ounces baby spinach leaves
- Parmesan cheese , to serve
Instructions
- Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook according to the package directions. Before draining, remove 1 cup of the pasta cooking water. 8 ounces short-shaped pasta
- While the water is heating, remove the sausage meat from the casing and add it to a large frying pan over medium-high heat. Cook the sausage, breaking it up into small pieces, until it is no longer pink. 4 fresh chorizo sausage links
- Add the garlic and and Italian seasoning and cook for 1 minute. Add the crushed tomatoes and goat cheese and bring to a simmer. Stir until the goat cheese melts into the sauce. Season to taste with salt and pepper and then stir in the spinach. 3 cloves garlic, ½ teaspoon Italian seasoning, 14 ounce can crushed tomatoes, 5 ounces goat cheese, Salt and pepper, 3 ounces baby spinach leaves
- Add the drained pasta to the sauce and stir well. Add a little of the reserved pasta cooking water to loosen the sauce. Serve with some parmesan cheese over top. Parmesan cheese
