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Aaron's Chilli, Mushroom & Chorizo Pasta

A lovely comfort food-style pasta dish with chillies, mushrooms and chorizo.
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Course: Main
Servings: 4 servings
Author: MasterChef Australia magazine, issue #5


  • 60 ml ¼ cup olive oil
  • 3 chorizo sausages thinly sliced
  • 2 cloves garlic crushed
  • 1 red onion finely chopped
  • 200 g button mushrooms thickly sliced
  • 2 tablespoons roughly chopped oregano
  • 2 tablespoons roughly chopped basil plus extra leaves, to serve
  • 120 g 1 cup pitted black kalamata olives, halved
  • 4 red bird’s-eye chillies seeded, finely chopped
  • 2 x 400g cans Italian diced tomatoes
  • 400 g long macaroni or other tubular pasta
  • 1 ½ cups wild rocket plus extra leaves to serve
  • 25 g ⅓ cup finely grated parmesan, plus extra, to serve
  • Extra virgin olive oil to drizzle


  • Heat 2 tablespoons of the olive oil in a large pan over medium-high heat. Cook chorizo, stirring, for 2 minutes or until browned. Add garlic, onion, mushrooms, oregano, basil and half each of the olives and chillies. Cook, stirring, for 4 minutes or until onion has softened. Stir in tomatoes, bring to a simmer, then cook, stirring occasionally, for 10 minutes or until sauce is slightly thickened. Season with salt and pepper.
  • Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente. Drain. Reserve pan.
  • Return pasta to pan and toss with remaining 1 tablespoon olive oil. Add the tomato sauce, rocket and parmesan, and toss well to combine.
  • Divide pasta among bowls, then top with the remaining olives and chillies. Scatter with extra basil, rocket and parmesan, then drizzle with extra virgin olive oil to serve.