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Chorizo and Chickpea Orecchiette

October 24, 2014

This is a sponsored post on behalf of Latina Bloggers Connect and Barilla.  All opinions are my own.

Chorizo and Chickpea Orecchiette

Nothing beats a traditional recipe. Traditional has been proven to be a success time and time again with classic ingredients readily available to just about anyone and anywhere. But sometimes, even classics need a little revamp. Growing up with spicy flavors, I like to incorporate my own in classic dishes.

Barilla’s new Orecchiette pasta is the perfect pasta cut to spice up with beef chorizo, dried chile flakes and hearty chickpeas.­­­ It’s also the ideal pasta base because the marriage of savory and spicy flavors blend with the al dente feel of each bite.

Chorizo and Chickpea Orecchiette

Topped with Cotija Cheese and a sprinkle of fresh parsley, dinner is complete for your entire family in less than 30 minutes. Because a little goes a long way, chorizo and chickpea orecchette is best served family style, for large groups or gatherings.

Because the Mexican chorizo is already spiced, minimal seasoning is needed for this dish. To make this delicious recipe kid friendly, omit the red pepper flakes and switch to a mild chorizo.

Want more easy recipe ideas on how to cook with orecchette and other tasty pasta cuts? Visit or follow them on Facebook, Instagram and Twitter.

Chorizo and Chickpea Orecchiette

Chorizo and Chickpea Orecchiette
Serves 4

7 ounces Mexican beef chorizo
1/3 cup yellow onion, finely diced
¼ cup tomato sauce
½ teaspoon crushed red pepper flakes
2 cups chicken broth
5 quarts water
1 (12 ounce) package of Barilla Orecchiette
1/3 cup Cotija cheese, crumbled
2 tablespoons flat leaf parsley, chopped


In a large saucepan over medium heat cook chorizo. Breaking it apart with spatula.

Add onions and continue to cook for 3 minutes.

Add tomato sauce, red pepper flakes, stir for 2 minutes. Add chicken broth bring to a boil and reduce heat to low.

In a large stock pot, bring 5 quarts of water to a boil. Add salt to taste. Add pasta to boiling water. Boil for 12 minutes, stirring occasionally. Drain.

Add pasta to chorizo sauce. Cook, stirring carefully until sauce thickens and coats pasta; About 3 minutes.

Serve pasta topped with Cotija cheese and a sprinkle of flat leaf parsley.

For more recipes and product information, visit, follow along on Facebook, Instagram and Twitter @BarillaUS.