Chourico & Peppers Spaghetti

This post is sponsored by Garofalo^® Pasta. All comments and opinions are my own.

Tender, and flavorful chourico is sautéed with rainbow peppers, garlic, onion, and diced tomatoes. Finished in a marinara sauce, and topped over al dente Garofalo^® Spaghetti, this meal is quick, easy, and loaded with bold flavor. 

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Are you looking to mix things up when it comes to your next spaghetti meal? If so, I have the perfect meal suggestion for you! If you crave authentic, bold flavors with plenty of spicy goodness, this meal is for you!

The best part is, you can use either Portuguese chourico or Spanish chorizo to make this meaty pasta meal POP with flavor.

Best Italian Pasta brand

Of course, not all pasta is created equally and we generally prefer the good stuff around here. One of our favorite go-to brands that we pick up at stores like The Fresh Market, is Garofalo brand pasta.

Since we cannot simply head to Italy for the best of the best, the folks at Garofalo have made things easier on us home cooks here in America. Having been around for over 200 years (est. in 1789 in Gragnano, Italy), Garofalo pasta is a favorite among Italians.

This gourmet pasta is made from 100% highest-quality durum wheat semolina and features a bronze-dye to give their pasta a coarse and porous texture so your sauce will cling to it better.

You can find it in the pasta aisle at The Fresh Market. Consider using Instacart (shop it here) if you prefer not to head in-store.

I have to say, I personally love how it doesn’t get gummy when drained and has a nice texture. It also reheats perfectly unlike other brands that stick terribly when heated on the stove or microwave.

But, now it is back to the meal that I think you all are going to LOVE!

Chourico Spaghetti ingredients

• 1 pound of chourico
• 1 pound of Garofalo Spaghetti
• 3 tablespoons of olive oil
• 1 small green pepper
• 2 orange, red, and yellow mini rainbow peppers sliced thinly
• 1 medium onion, sliced thinly
• 15 ounces diced tomatoes, drained
• 32 ounces of quality marinara sauce
• 3 cloves of garlic, minced
• 1/4 tsp. Portuguese all spice
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/4 tsp black pepper
• 1/2 tsp Italian spices
• 1/2 tsp. sea salt, divided

How to make Chourico & Peppers Spaghetti

Bring a 6-quart stock pot of salted water (add 1/4 tsp of sea salt) to a boil, and add pasta. Cook until al dente.

In a large skillet, heat olive oil over medium-high heat and cook onions, garlic, and peppers for 3-5 minutes.

Add diced chourico to the same pan, and cook for an additional 5 minutes. Chourico is pre-cooked so it just needs to be heated.

Pour in tomatoes, marinara, and add in all spices. Simmer with a lid over medium-low heat for 10 minutes.

Drain pasta, and plate portion for serving. Scoop a hearty spoonful over chourico and peppers mixture over the pasta and serve warm with some Portuguese bread.

Reheating & storing this meal

Our Chourico Spaghetti meal reheats beautifully. If you have extra pasta be sure to store it separately so you can easily reheat the portion of pasta you prefer. Since this does make a lot of chourico mixture, you might want to increase your pasta amount to 2 pounds.

As for the chourico mixture, store it separately in an air-tight container in the fridge for up to 5 days. To reheat, plate pasta and top with mixture. In the microwave, reheat for 1 minute, stir, and return to the microwave for an additional minute.

This chourico mixture can be made without diced tomatoes, or veggies. Simply omit them, and just sauté the chourico and marinara.

Be sure to pick up some mighty delicious Garofalo brand pasta at your local The Fresh Market store.