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Chourico and Spaghetti recipe on a white plate.
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Chourico and Peppers Spaghetti

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. 
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dinner
Cuisine: Portuguese
Keyword: Chourico, Chourico and Peppers, Chourico Spaghetti
Servings: 6 people
Calories: 446cal
Author: Amy
Cost: $8


  • 6 quart stock pot
  • large skillet
  • Pasta strainer


  • 1 lb. chourico
  • 1 lb. Garofalo Spaghetti
  • 3 tbsps. olive oil
  • 1 small green bell peppers seeded, remove stem, sliced thin
  • 6 rainbow peppers seeded, remove stem, sliced thin
  • 1 medium onion peeled, sliced thin
  • 3 cloves garlic minced
  • 15 ounces diced tomatoes drained
  • 32 ounces marinara sauce
  • 1/4 tsp. Portuguese all spice
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. black pepper
  • 1/4 tsp. Italian herbs
  • 1/2 tsp. sea salt divided for pasta water, and sauce


  • 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.


Nutritional values may vary and are meant to be a guide.
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.


Serving: 1portion | Calories: 446cal | Carbohydrates: 78g | Protein: 14g | Fat: 9g | Saturated Fat: 1g | Sodium: 970mg | Potassium: 1108mg | Fiber: 9g | Sugar: 16g | Vitamin A: 4509IU | Vitamin C: 181mg | Calcium: 76mg | Iron: 4mg