Macarrones con Chorizo Recipe: Easy Spanish Thermomix Pasta 2026

These macarrones con chorizo in the Thermomix are the kind of everyday dish that earns a permanent spot in your rotation: rich, savory, and made from start to finish in a single bowl. There is no separate pot of boiling water and no sink full of pans, just tender pasta and a thick, glossy tomato and chorizo sauce that clings to every bite.

The chorizo does the heavy lifting here. As it cooks, its smoky paprika and cured pork fat melt into the sofrito of onion, garlic, and olive oil, giving the tomato sauce a deep, rounded flavor that tastes like it simmered far longer than it did. A teaspoon of sugar keeps the acidity in check, and a final rest in the bowl lets the pasta soak up every last bit of sauce.

It is a weeknight-friendly main that still feels like a proper Spanish meal, especially with a little grated cheese scattered over the top. Serve it with a simple green salad or a slice of crusty bread to mop up the sauce.

Ingredients for Macarrones con Chorizo

This makes 4 generous servings.

• 2 garlic cloves
• 200 g onion
• 60 g extra virgin olive oil
• 160 g chorizo, cut into half-moon slices
• 400 g crushed tomato
• 1 teaspoon sugar
• Salt
• Ground black pepper
• 850 ml water
• 350 g macaroni
• Grated cheese, for serving (optional)

How to Make Macarrones con Chorizo Step by Step

1. Chop the Onion and Garlic

Place 2 garlic cloves and 200 g of peeled onion, cut into large pieces, in the Thermomix bowl. Chop for 10 seconds at speed 6, then use a spatula to push down anything stuck to the sides.

2. Make the Sofrito

Add 60 g of extra virgin olive oil and cook the sofrito for 10 minutes at 120 °C on speed 1. This softens the onion and garlic and builds the sweet, savory base that the whole dish rests on.

3. Add the Chorizo

Add 160 g of chorizo cut into half-moon slices and sauté for 5 minutes at 120 °C on reverse blade with spoon speed. The chorizo releases its paprika-stained fat into the sofrito, which is exactly what gives the sauce its color and depth.

4. Build the Tomato Sauce

Add 400 g of crushed tomato, 1 teaspoon of sugar, salt, and ground black pepper. Cook for 10 minutes at 100 °C on reverse blade with spoon speed, leaving the measuring cup slightly open or setting the basket on the lid so steam can escape without splattering the sofrito.

5. Cook the Macaroni in the Sauce

Pour in 850 ml of water and heat for 4 minutes at 100 °C on reverse blade with spoon speed. Then add 350 g of macaroni and set the timer for the time on the package plus 1 minute, cooking at 100 °C on reverse blade with spoon speed and without the measuring cup. Check the pasta for doneness and cook a little longer if needed.

6. Rest and Serve

Let the macarrones rest in the bowl for 2 to 3 minutes so the sauce thickens and settles into the pasta. Serve hot, with grated cheese on top if you like.

Tips for the Best Macarrones con Chorizo

Use a Good-Quality Chorizo

The chorizo is the backbone of this dish, so choose a firm cured one that slices cleanly and has a deep red color. Its paprika and fat will season the entire sauce, meaning you need very little else beyond salt and pepper.

Watch the Pasta Cooking Time

Because the macaroni cooks in the sauce rather than in plain water, timing matters. Set the timer for the package time plus 1 minute, then taste a piece before serving and add a little more time only if the pasta still has a raw bite.

Let It Rest Before Serving

Those 2 to 3 minutes of resting are not optional if you want the best texture. The pasta absorbs the sauce as it sits, so the dish arrives at the table thick and well coated instead of watery.

30 Home-Cooked Recipes I Keep Coming Back To

If you're anything like me, your kitchen rotation probably includes a little bit of everything — cozy comfort plates, tried-and-true dishes from around the globe, and sweets that make a crowd happy.

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Even More Tasty Recipes to Cook for the Family

After years of cooking, testing, and tweaking in my own kitchen, I've come to believe the greatest dishes are built on three things: simplicity, techniques you can trust, and flavor that really pops.

Every recipe gathered here is one I genuinely cook over and over — whether it's a fast solo meal or a spread I'm putting together for the people I love.

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When something light and unfussy sounds right, I tend to go with the timeless Italian Caprese Salad Recipe or a flawlessly cooked Simple Poached Egg Recipe. And for cozier, heartier fare, I'm quick to suggest the filling Meatball Sandwich Recipe, the velvety Russian Stroganoff Beef Recipe, and the fast weeknight winner One Pot Pasta Recipe.

Sharing dishes from across the globe is another joy of mine — among them the genuine Sorropotún de Bonito Fish Stew Recipe, golden Chilean Pumpkin Sopaipillas Recipe, and the traditional Spanish Cochifrito Segovian Fried Pig Recipe.

Air fryer cooking is another category I turn to often, since it delivers great texture while saving time. The ones I make most are Air Fryer Pork Ribs Recipe, Air Fryer Chicken Thighs Recipe, Air Fryer Sweet Potatoes Recipe, Air Fryer Baked Potatoes Recipe, Air Fryer Peppers Recipe, Air Fryer Mixed Sandwich Recipe, Air Fryer Toasted Bread Recipe, and Air Fryer Hard-Boiled Eggs Recipe.

And for anyone steering clear of wheat, my cozy Gluten-Free Lasagna Recipe shows that a classic baked pasta can still be rich, cheesy, and completely gratifying without any gluten.

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