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Chorizo and Shredded Leek Pasta

Chorizo and leek pasta, a recipe with a Spanish vibe that features the glorious Spanish sausage, finely shredded leeks and sherry vinegar.

Cooking this dish takes around 30 minutes (including the preparation) making it a superb midweek dinner.

Spanish chorizo sausage and shredded leek pasta curled around a fork.

Sausage and Leek Linguine

This Spanish chorizo and shredded leek pasta is a glorious quick pasta dish that combines two fantastic ingredients.

The combination of leek and chorizo has appeared here before as the side for a wonderful piece of pan fried cod.

Here similar flavours are at the heart of a linguine dish that uses shredded leeks to mirror the long strands of pasta.

I love using cured or semi-cured sausage like chorizo in pasta dishes. Gently starting it out in a little olive oil gets those paprika-rich fats flowing.

Those delicious fats form the basis of the dressing for the pasta.

I’ve used similar ideas in my prawn and chorizo pasta, chicken and chorizo pasta as well as my tomato, mushroom and chorizo pasta. They are all delicious and well worth your time to take a look at!

Close-up Spanish chorizo sausage and shredded leek pasta.

Frequently Asked Questions

Can I use a different type of dried sausage?

Yes this will work with practically any cured sausage, just be sure to cook it long enough for the fats to leech out of it.

I’ve cooked this with everything from salami to Hungarian kolbász and they work wonderfully.

Can I use a different type of vinegar?

Yes, but if you can give sherry vinegar a go then please do so. It is expensive but a little goes a long way and it will last a long time in the cupboard.

Can you explain how to shred the leek a little more?

Yes, I have tried to be as concise as I can in the recipe. But the aim is to have long strands of leek that mirror the linguine that I use in this recipe.

Cut the top and bottom off the leek and throw them away, then if you look at the base (or top) of the leek it has rings just like a tree. Cut from the top of the bottom of the leek through about a third or half of the rings.

When you make the cut the leek will want to unroll. Put down the knife and pull out the round centre using your other hand to hold the sliced leek together.

Now fold the leek in half lengthways (top to bottom), grab the knife again and cut this pile of leeks into strips as thinly as you can manage.


If you are scaling this up avoid the temptation to get a large leek because the outer leaves can be tough and will be unpleasant to eat unless you cook them for longer.

Overhead Spanish chorizo sausage and shredded leek pasta.

Serving Suggestions

I’ve served this simple chorizo and leek pasta recipe with some garlic bread, but a cheesy garlic bread would work just as well.

Like so many pasta recipes your biggest choice is what pasta to use.

The leeks in this recipe are deliberately designed to be curled around a fork, just like the linguine that I use in these pictures.

As a result, I think that the best type of pasta to use in this recipe is something similar. Spaghetti works particularly well as would fettuccine.

But if you wanted to change up the leeks and cut them into rounds then you could go for a host of different pasta types. I used to cook this dish with salami and paccheri pasta and have even made it with orecchiette.

Spanish chorizo sausage and shredded leek pasta.

Equipment Used

I only mention brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.

  • Stovetop.
  • 20cm or 8″ Saucepan.
  • 30cm or 12″ frying pan with a lid.
  • Chopping board.
  • Kitchen knife.
  • Kitchen tongs, stirring and serving spoons.
  • Colander.
  • Weighing scales and or measuring cups and spoons.
Spanish chorizo is sausage and shredded leek pasta served with garlic bread.
Yield: 2 Servings

Chorizo and Leek Pasta Recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

A simple pasta recipe is always a great midweek dinner idea and this chorizo and leek pasta ticks all of the boxes as well as being utterly delicious!


  • 100g (3½oz) Chorizo Sausage
  • 1 Tbsp Olive Oil
  • 200g (1 Medium) Leek
  • 2 Large Garlic Cloves
  • 50ml (3 Tbsp) Water
  • 175g (6oz) Dried Pasta
  • 1-2 Tbsp Sherry Vinegar
  • Handful Chopped Parsley


  1. Dice Cut the chorizo into a 5-6mm (¼") dice.
  2. Heat the olive oil in a 30cm or 12" pan over a low-medium heat, add the diced chorizo and cook for 5 minutes, stir this occasionally.
  3. Whilst the chorizo is sweating down top and tail the leek then make a vertical cut about a third to half of the way through the leek. Carefully roll back the outer layers of the leek keeping them flat. Then fold the leeks in half and finely (2-3mm or ⅛") shred them, this will give you some lovely long shreds of leek perfect for the long pasta. Give the leeks a wash before you start cooking them.
  4. Take the heart of the leek and cut it into rounds approximately 5-6mm (¼") thick.
  5. Peel and dice the garlic as finely as you can and after the chorizo has been cooking for 5 minutes, add it to the pan and cook for 1 minute.
  6. Add the leeks to the pan, give them a stir to coat them with the oils then pour in the water, add a lid and cook for as long as it takes for the pasta to cook (10-13 minutes).
  7. Bring a 20cm or 8" saucepan of well-salted water (I use 1½ teaspoons of salt in a pan the size) and boil your pasta until al dente, I usually go for around 30 seconds less than the packet says.
  8. Remove the lid from the leeks and turn the heat up to medium high, then drain the pasta and add it to the pan and give everything a toss to coat.
  9. Add the sherry vinegar 3-4 tablespoons of the pasta cooking water and most of the parsley and cook everything for a final minute or so.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 612Total Fat: 28gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 44mgSodium: 648mgCarbohydrates: 65gFiber: 5gSugar: 3gProtein: 24g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!


Thursday 11th of October 2018

Pasta is always such a family friendly dinner but I love that you added a twist on flavors especially with adding leeks (one of my favorites too!). Looks incredible!

Brian Jones

Saturday 13th of October 2018

Thank you!

Kelly Anthony

Thursday 11th of October 2018

Reading this reminds me that I need to cook with leeks more often. This salami and leek pasta would make the perfect weeknight meal when things are crazy busy.

Brian Jones

Saturday 13th of October 2018

I love leeks they are fantastic at this time of year!

Danielle Wolter

Thursday 11th of October 2018

I love salami but have never used it in pasta. What a great idea. And leeks are one of my favorite veggies/aromatics to use in cooking. So delicious!

Brian Jones

Saturday 13th of October 2018

Salami is great for quick pasta dishes, allowing the fat to render down creates the most incredible complex flavoured coating in no time at all.

Bintu | Recipes From A Pantry

Thursday 11th of October 2018

Salami and leek aren't two ingredients I'd ever think to pair together but looking at this dish, they so work together! Got to give this a try.

Brian Jones

Saturday 13th of October 2018

It's salami and onions really a preetty classic combination, but the leeks retain a slightly less sweet flavour than onions when cooked.

Shashi at SavorySpin

Thursday 11th of October 2018

I couldn't agree more, its hard to beat pasta for a quick and hearty weeknight meal! Delicious pairing of leeks and salami in this, Brian!

Brian Jones

Saturday 13th of October 2018

Thanks Shashi!

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