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–+ servings
Creamy Chorizo Pasta

Creamy Chorizo Pasta: Quick Comfort Food for Any Night

Experience the bold flavors of this Creamy Chorizo Pasta, a quick and easy dish perfect for busy weeknights.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Spanish
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 ounces Rigatoni Feel free to substitute with penne or fusilli.
For the Sauce
  • 2 tablespoons Extra-Virgin Olive Oil Any neutral oil can be used in a pinch.
  • 12 ounces Cooked Chorizo-Style Sausage Use fully cooked chorizo for best results.
  • 1 medium Onion Shallots can be used for a milder taste.
  • 2 tablespoons Tomato Paste Fresh tomatoes can be used, but may yield a different taste.
  • 2 cloves Garlic Add more if desired.
  • 1 teaspoon Smoked Paprika Regular paprika can substitute.
  • 1 teaspoon Black Pepper Freshly ground enhances flavor profile.
  • 1 tablespoon Sherry Vinegar or Red Wine Vinegar White vinegar or lemon juice works as alternatives.
  • 1 cup Heavy Cream Swap with half-and-half for a lighter option.
  • 2 tablespoons Unsalted Butter Omit for a dairy-free version.
  • 2 tablespoons Fresh Parsley Can substitute with fresh basil.
  • ½ cup Parmesan Nutritional yeast is a great dairy-free alternative.

Equipment

  • large pot
  • heavy-bottomed skillet
  • Wooden spoon

Method
 

Step-by-Step Instructions for Creamy Chorizo Pasta
  1. Bring a large pot of salted water to a boil over high heat. Cook the rigatoni according to package instructions until al dente, around 10-12 minutes. Drain pasta, reserving a cup of starchy water, and set aside.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add chorizo, breaking it apart with a spoon. Sauté for about 5-7 minutes until browned and crispy.
  3. Add chopped onion and minced garlic to the skillet. Sauté for 3-5 minutes until the onion is translucent. Stir in tomato paste, smoked paprika, and black pepper. Cook for an additional 2 minutes.
  4. Pour in heavy cream and unsalted butter, stirring until combined. Let the mixture bubble gently for about 2-3 minutes until thickened and creamy.
  5. Add drained rigatoni and a splash of reserved pasta water to the skillet. Toss for 1-2 minutes until well-coated. Serve hot, garnished with parsley and Parmesan.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 70gProtein: 25gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 800mgPotassium: 500mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 3mg

Notes

This dish is highly customizable; feel free to add your favorite veggies or spices.

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