Chorizo halloumi chilli pesto spaghetti is your answer to a bold, no-fuss dinner that’s ready in 20 minutes. Packed with smoky chorizo, golden-fried halloumi, spicy red chilli, and vibrant pesto, this pasta dish delivers incredible flavor with simple ingredients. It’s rich, spicy, salty, and comforting—all in one bite. Whether you’re cooking for one or feeding a hungry family, this recipe is quick to make and impossible to forget. In this article, I’ll walk you through my personal story with this dish, how to get the ingredients just right, and delicious tips for pairing and customizing it your way.

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The Story & Why This Recipe Matters

When I first tried this chorizo halloumi chilli pesto spaghetti, it was a twist on a childhood favorite. My grandma made spicy sausage pasta, but I added a modern touch with halloumi and pesto. The first time I cooked it, I’d just returned from a local Asheville market, arms full of fresh basil, spicy cured chorizo, and a golden block of halloumi. It came together so naturally—no oven, no stress—just a skillet and one bubbling pot of spaghetti. That night, my kitchen smelled like garlic, basil, and comfort. It reminded me why I created Tasty Fusions—to share meals made with joy, ease, and memories.

If you’re into easy pasta swaps, this is just as good with linguine or fusilli. You’ll find the same flexibility in recipes like my Hot honey halloumi pasta where texture options make all the difference.

How to Make Chorizo Halloumi Chilli Pesto Spaghetti

Ingredients You’ll Need

This chorizo halloumi chilli pesto spaghetti comes together quickly with bold ingredients that bring texture, heat, and herby depth. You don’t need anything fancy—just a few pantry staples and a hot skillet.

Here’s what you’ll need:

• 8 oz (225g) spaghetti
• 1 tablespoon olive oil
• 5 oz (140g) cured Spanish chorizo, sliced
• 6 oz (170g) halloumi, cut into ½-inch slices
• 1 small red chilli, finely sliced
• 3 tablespoons basil pesto (store-bought or homemade)
• Zest of ½ lemon
• 2 tablespoons grated Parmesan or Pecorino cheese
• Salt and freshly ground black pepper, to taste
• ¼ cup reserved pasta water

Step-by-Step Instructions

1. Cook the spaghetti. Boil in salted water until al dente. Before draining, scoop out ¼ cup of pasta water to help bind the sauce later.

2. Brown the chorizo. Heat olive oil in a large skillet over medium heat. Add the chorizo slices and sauté for 2–3 minutes until the edges start to crisp and release flavorful oils.

3. Sear the halloumi. Push the chorizo to one side and lay the halloumi slices flat in the skillet. Cook each side for about 2–3 minutes until golden brown and slightly crisp.

4. Add the heat. Stir in the red chilli slices and cook everything together for another minute to blend flavors.

5. Mix in the pasta and pesto. Add the drained spaghetti to the skillet. Toss in the pesto, lemon zest, and just enough reserved pasta water to loosen the sauce. Stir until every strand is glossy and coated.

6. Finish with cheese. Sprinkle grated Parmesan over the top and season with salt and pepper to taste. Serve immediately.

Serving, Storing & Switching It Up

How to Serve It for Maximum Flavor

When it comes to serving chorizo halloumi chilli pesto spaghetti, I like to keep things simple. This dish already delivers smoky, spicy, and herby flavors, so it shines best with just a few fresh touches. Try adding a handful of baby arugula or rocket on top—the peppery bite balances the richness beautifully. A squeeze of lemon right before serving brightens everything, especially if you’ve used a spicy pesto.

Storage and Creative Variations

Got leftovers? Lucky you. Store any extra chorizo halloumi chilli pesto spaghetti in an airtight container in the fridge for up to three days. The flavors deepen overnight, and it reheats well in a skillet with a splash of water to loosen the sauce. I don’t recommend microwaving the halloumi—it tends to rubberize—so reheat on the stove for best results.

Want to remix this dish? Here are a few twists to try:

• Go green: Use kale or arugula pesto instead of basil.
• Swap proteins: Use smoked tofu or grilled mushrooms to make it vegetarian.
• Try orzo or fusilli: Short pasta holds the pesto and oil beautifully.
• Make it creamy: Add a tablespoon of crème fraîche or Greek yogurt at the end for a rich, tangy finish.

FAQs about chorizo halloumi chilli pesto spaghetti

Conclusion: Why you should try chorizo halloumi chilli pesto spaghetti

There you have it—a bold, satisfying meal that’s fast enough for a weeknight but impressive enough to serve guests. Chorizo halloumi chilli pesto spaghetti is one of those dishes that feels gourmet without trying too hard. It’s rich, spicy, creamy, and comforting all at once. Best of all, it’s endlessly customizable. Whether you make it exactly as written or add your own twist, it’s a recipe that delivers every time.

Want more dinner ideas that don’t rely on oven time? You’ll love my Parmesan-Crusted Meatballs.