Recipe By Karyn Knight
Published Jan 31st
Prep - Cook - Additional - Ready In -
Servings 6 - 8 servings Calories 691.8

This is wonderful as a meal or alongside sandwiches or grilled meats. Try it and add your favorite vegetable. Serve warm or cold.

Recipe Ingredients

  • 1 (12 ounce) package farfalle pasta
  • 1 pound chorizo sausage, crumbled
  • ¼ cup fresh basil leaves, cut into thin strips
  • ½ cup pine nuts
  • 2 cloves garlic, minced
  • ½ cup grated Parmesan cheese
  • 1 cup diced tomato
  • ½ cup olive oil
  • ¼ cup red wine vinegar

Cooking Directions

  1. 1 Cook pasta in salted, boiling water until al dente.
  2. 2 While the pasta is cooking, brown chorizo over medium heat. Add nuts and brown them also; do not burn! Add garlic, and remove from heat.
  3. 3 Drain pasta. In a large bowl, toss together pasta, chorizo mixture, basil, cheese, and tomatoes. Whisk together olive oil and vinegar; pour over pasta, and toss. Serve.

Nutrition Facts

  • Calories 691.8
  • Carbohydrate 39.7 g
  • Cholesterol 62.1 mg
  • Fat 48 g
  • Fiber 2.4 g
  • Protein 26.9 g
  • Saturated Fat 13.4 g
  • Sodium 893 mg
  • Sugar 2.6 g


  1. Kids and husband were happy so this recipe really worked for us! The recipe did not say so but I drained the chorizo after cooking. I also thought the olive oil/red wine mix would add too much oil overall to the dish so I only used about half of it and it was perfect for - Read more ...
  2. Very nice recipe came up in the search results after typing a few ingredients I knew I had at home. Turned out I didn't need to buy anything:) I replaced the tomato with half a pot of sundried tomatoes on oil and took the cup of wine as a side. I also fried the garlic - Read more ...
  3. I really enjoyed this dish, but was unsure whether the author intended to include red wine or red wine vinegar. It was a little too tangy with the vinegar, but then I did cut the oil in half without cutting down on the vinegar. Because this was fine with half the oil, I might try - Read more ...
  4. Great recipe. Made it with angel hair pasta. Used both chorizo and regular sausage as well as some mushrooms, but kept everything else the same. Made it for my family as well as on a beach vacation. Everyone loved it.
  5. Really terrific taste! I was looking for a different way to prepare pasta and this is a winner. Only changes I made were canned diced tomatoes and "vegetarian" sausage.
  6. This was really good! I didn't have the pine nuts but even without was a big hit. This made quite a bit and the leftovers were even great the next day and I'm not a big leftover person. Thank you will make again.
  7. I thought this was a restaurant caliber dish. The flavors were intense and blended so nicely together. I made this according to the directions except I used whole wheat ziti for the pasta and I used a bit more fresh basil than the recipe called for. I also cut the chorizo links into little cubes - Read more ...
  8. I use this basic recipe, but I have put a twist on it. I use the pasta, the toasted pine nuts, then add sauted veggies (I like snow peas, orange and yellow peppers, zucchini, asperagus, and mushrooms). Blend all together with olive oil and/or pesto. Add Asiago and/or Parmesan cheese and have a feast! If - Read more ...
  9. I made it with a locally made chorizo that is very lean. I added 1/2 cup red onion with the garlic and lightly cooked them. We both loved it.

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