Baked Feta Pasta with Chorizo

Baked Feta Pasta is one Tiktok-viral food trend that is definitely worth the hype! This bold variation calls for the addition of chorizo and hot peppers for a zesty one-pan dinner.

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Have you seen this? Have you heard about this? Baked Feta Pasta.

At its base, just four simple ingredients in this one-pan wonder:

• Cherry tomatoes
• Feta cheese (in block form)
• Olive oil
• Pasta (think penne, rigatoni, rotini)

When I first saw Baked Feta Pasta my immediate thought was “looks tasty.” What I wasn’t expecting was how damn good it would be. Like, unreasonably good. Like, it tastes like something you’d eat at a nice Italian restaurant. 

Yeah, that damn good. 

Why is Baked Feta Pasta so damn good?

Here’s why I think the Tiktok sensation that is Baked Feta Pasta is so unreasonably good.

1. It’s simple. Sometimes the simplest things are the best tasting.
2. Relatedly, it’s approachable. Four ingredients and the majority of the cooking required is done in the oven? Sign me up.
3. Feta is a bomb.com cheese. It’s salty, it’s a ‘lil tangy, and who knew it melted so well? Plus how it melts is so unique from other cheeses. When hot enough, it blends beautifully into a sauce while also retaining somewhat of a crumbly shape, so the dish gets cheese flavor and texture. Delicious sorcery! 
4. Something amazingly beautiful happens when you roast tomatoes. I tried this recipe with *gasp* store-bought cherry tomatoes. And even though they were predictably bland, roasting transformed them into a wonderfully balanced, slightly sweet, and not-too-acidic sauce. 
5. The pasta. Carbs are delicious. 
6. The opportunities for customization! As I’ll show you, this can be easily customized to suit your tastes. Baked Feta Pasta with Chorizo and Hot Peppers, for the win! 

How do you make Baked Feta Pasta with Chorizo and Hot Peppers?

As the name suggests, add chorizo and hot peppers (of your choosing) to create one bold and spicy variation on Baked Feta Pasta.

INGREDIENTS  

• 1 18 ounce package NatureSweet cherub tomatoes (or cherry tomatoes of your choosing)
• 2 evil, spicy peppers of your choosing, sliced and seeds removed*
• 1 8 ounce block feta cheese
• ½ cup extra virgin olive oil
• 2 chorizo links or about ½ pound chorizo* 
• 10-12 ounces pasta (I used rigatoni)
• ½ cup pasta water (reserved from cooking pasta)
• Salt, to taste
• Fresh herbs like thyme or basil (optional, garnish)

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Notes

The peppers I used in this recipe were purchased on a whim at the Farmer’s Market. I believe they are green cayenne chile peppers, but am not 100% on that. They looked evil and spicy so they came home with me :).

I purchased my chorizo at a local deli.

INSTRUCTIONS 

1. Preheat your oven to 400 degrees Fahrenheit.
2. Add 18 ounces of cherry tomatoes and two sliced peppers to a baking dish (I used a 7 ½ by 11 baking dish). Add almost all of the olive oil and toss to coat the tomatoes and peppers. Add a few pinches of salt, if desired.
3. Nestle the feta in the center of the baking dish. Pour the rest of the olive oil directly over the top of the feta, making sure it’s completely covered.
4. Add the baking dish to the oven and bake for 40-45 minutes. You want the tomatoes to be burst and to see some browning on the feta before you remove it from the oven.
5. While the feta and tomatoes are baking, cook your chorizo over medium heat for 7-8 minutes, until fully cooked. Strain off excess grease and set aside. 
6. You’ll also want to cook your pasta according to package directions. I used rigatoni and cooked until al dente. Save ½ cup of pasta water before straining.
7. After 40-45 minutes, remove the baking dish from the oven. Stir! It’s super satisfying mixing the feta into the roasted tomatoes.
8. Add the cooked chorizo and cooked pasta and stir until the pasta is well coated. 
9. You may need to add a little bit of pasta water at this time; I added nearly the full ½ cup to get the desired level of sauciness. 
10. Taste and adjust seasoning. Garnish with fresh herbs like thyme or basil. 

Recommendations and Suggested Substitutions

Here are some recommendations and substitutions to consider when making this epic Baked Feta Pasta with Chorizo and Hot Peppers.

Hot Peppers

I recommend you go bold and spicy. Try jalapeno, serrano, Thai, maybe even a habanero if you dare. No peppers on hand? Toss in some red pepper flakes, cayenne pepper, or hot Hungarian paprika.

Chorizo

I recommend opting for pre-made chorizo. Choose a high-quality one; I purchased mine at a local deli. You could also use ground beef in a pinch, but make sure you season it well.

Pasta

I recommend rigatoni because the wide tube shape is nice for capturing all the saucy goodness. You might also try penne, rotini, and bowtie pasta.

Tomatoes

Tomatoes are the key to success in this dish, and I imagine most any cherry tomato would work well here. NatureSweet Cherub tomatoes have worked well for me. Tomatoes are also forgiving when roasted. I have found that even if a tomato is a bit on the bland side as store-bought are wont to be, they bring the flavor when roasted.

Leftovers and Reheating

Store any leftovers in a lidded container in the refrigerator for up to 3 days. For best results, reheat in the oven or on the stovetop. Add pasta to an oven-proof skillet along with 1-2 tablespoons of water. Cover and cook over medium heat on the stovetop or covered in a baking dish in a 350-degree oven until warmed throughout.

If you like Baked Feta Pasta with Chorizo and Hot Peppers you might also like:

• Quick Sauteed Tex-Mex Beef
• Tex-Mex Pasta Salad
• Grilled Boneless Skinless Chicken Thighs
• Jalapeno Popper Creamed Kale
• Buffalo Ranch Hummus

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