Creamy Chorizo Pasta

The aroma of spicy chorizo mingling with garlic and cream envelops your kitchen, promising an indulgent experience. Creamy Chorizo Pasta is a quick, satisfying dish that takes just 30 minutes to prepare, making it a weeknight wonder. The combination of robust flavors and creamy texture creates a culinary delight that will leave everyone asking for seconds.

This recipe is perfect for busy families, students, or anyone craving a comforting pasta meal. It’s an ideal choice for weeknight dinners and can be easily stored for leftovers. You can make it ahead and just reheat for a quick meal.

Why You’ll Love This Recipe

• Spicy chorizo infuses the dish with rich flavor.
• Creamy sauce envelops the rigatoni beautifully.
• Quick cooking time means minimal effort for maximum taste.
• Parmesan adds a delightful cheesy finish.

What You’ll Need

Before you start cooking, gather the following ingredients:

For the Pasta

• 14 ounces rigatoni

For the Sauce

• 1 tbsp unsalted butter
• 11 ounces spicy chorizo sausage, casings removed and cut into smaller pieces
• 6 garlic cloves, minced
• 4 tbsp tomato paste
• 1 tsp dried oregano
• ½ tsp salt
• ½ tsp black pepper
• ¾ cup heavy cream
• ½ cup grated Parmesan cheese

For Garnishing (Optional)

• 2 tbsp chopped parsley

Note: Use a different type of pasta if desired.

Substitutions & Swaps

• Rigatoni: any short pasta works
• Spicy chorizo: substitute with Italian sausage
• Heavy cream: half-and-half for a lighter option
• Parmesan: Pecorino Romano works well too

How to Make It

Get ready to create a delicious meal in just a few simple steps.

1. Prepare Ingredients

Mince the garlic cloves, grate the Parmesan cheese, and remove the casings from the sausages.

2. Cook Rigatoni

Boil rigatoni in generously salted water until al dente. Drain and reserve 1 cup of the cooking water.

3. Sauté Chorizo

Heat butter over medium heat in a large skillet. Add chorizo and cook for 5 minutes.

4. Add Garlic

Stir in minced garlic and cook for an additional 1-2 minutes until fragrant.

5. Incorporate Tomato Paste

Add tomato paste to the skillet and cook for 3 minutes, stirring frequently.

6. Season the Sauce

Stir in oregano, salt, and pepper. Pour in the heavy cream and bring the sauce to a boil.

7. Finish Sauce

Reduce heat to low and stir in grated Parmesan until melted and combined.

8. Combine Pasta and Sauce

Toss in the cooked rigatoni and incorporate ½ cup of reserved cooking water. Taste and adjust salt as needed.

9. Garnish and Serve

Finish off with chopped parsley, if using. Serve hot and enjoy!

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, cream sauces do not freeze well.
Reheat: Microwave on medium power for 2-3 minutes.

Tips for Best Results

• Ensure the pasta is slightly undercooked for the best texture.
• Don’t skip on the resting time to allow flavors to meld.
• Use fresh Parmesan for the best flavor and texture.
• Adjust cream quantity for desired richness.

Serving Suggestions

• Pair with a crisp green salad for a complete meal.
• Serve alongside garlic bread for added indulgence.
• Enjoy with a glass of white wine for a delightful dinner.