Chorizo & Feta Pasta

Weekday evenings in the hungry hounds household can be a bit of a slapdash operation.  Take tonight for example.  After hosting an overnight guest for a 6:30am pre-work breakfast, a long day at work, and errands on the way home, we approached the stove with voracious appetites and waning energy.  Chorizo and Feta Pasta is beautiful dish for this situation, it takes 8 minutes to prepare, and hits the spot with the delicious combination of spicy chorizo and briny feta.  We happened to have some of Paul's delicious homemade chorizo on hand, but you can easily use store-bought.  The feta and chorizo not only provide big flavor, but also simplify the dish by eliminating the need for sauce or additional seasonings.  

Yield: 4 dinner portions


  • 1 pound fresh pasta (we used a rigatoni fontana), cooked and drained
  • 1 pound chorizo (or other spicy sausage), broken into small pieces
  • 1 small onion, finely chopped
  • 1/3 pound feta cheese, roughly crumbled (we used a local Boltonfeta)
  • 1/2 cup cherry tomatoes, roughly sliced
  • 2 tablespoons roughly chopped fresh parsley


  1. Cook the pasta according to the directions. You want it al dente, chewy without any crunchiness. Drain the pasta and set aside.  
  2. Add chorizo and onion to a large non-stick skillet over high heat. Cook stirring frequently until sausage and onion are well browned, about 6 minutes.
  3.  Add the cherry tomatoes, and cook for an additional minute until heated through.
  4. Remove the pan from the heat and add the feta, parsley, and drained pasta to the skillet. Stir to combine the ingredients. Serve immediately.