Creamy Chorizo Pasta

The aroma of spicy chorizo mingling with garlic and cream fills the kitchen, promising a delightful meal that’s bursting with flavor. Creamy Chorizo Pasta is a quick and satisfying dish that can be prepared in under 30 minutes, making it a perfect go-to for weeknight dinners. The rich sauce clings beautifully to the rigatoni, ensuring every bite is a creamy delight.

This recipe is ideal for anyone who craves a comforting pasta dish with a bit of a kick. Enjoy it on busy weeknights or serve it to impress dinner guests. If you want to prepare it ahead of time, the sauce can be made in advance and tossed with freshly cooked pasta just before serving.

Why You’ll Love This Recipe

• The combination of spicy chorizo and creamy sauce creates a rich, decadent flavor.
• Rigatoni’s tube shape holds the sauce exceptionally well.
• Cooking everything in one skillet simplifies cleanup.
• It’s ready in just about 30 minutes, perfect for busy evenings.

What You’ll Need

Gather these ingredients for a delicious meal:

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, grated
• 2 tbsp chopped parsley, optional for garnish

Tip: Use mild chorizo for less heat.

Substitutions & Swaps

• Rigatoni can be swapped for penne or fusilli.
• Heavy cream may be replaced with half-and-half for a lighter sauce.
• Fresh parsley can replace dried for a fresh touch.
• Parmesan can be substituted with Pecorino Romano.

How to Make It

Let’s get cooking!

1. Prepare ingredients.

Mince the garlic cloves, grate the Parmesan, and remove casings from the sausages, cutting them into smaller pieces.

2. Cook the pasta.

Boil rigatoni in generously salted water until al dente. Drain when ready, reserving 1 cup of cooking water.

3. Sauté the chorizo.

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

4. Add garlic and tomato paste.

Stir in minced garlic, then add tomato paste and cook for 3 minutes until fragrant.

5. Season the sauce.

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

6. Incorporate cheese.

Reduce heat to low, then stir in grated Parmesan until melted and smooth.

7. Combine with pasta.

Toss in rigatoni and ½ cup reserved cooking water. Taste and adjust salt as needed.

8. Garnish and serve.

Finish off with chopped parsley if using. Enjoy your Creamy Chorizo Pasta!

How to Store It

Fridge: Keep in an airtight container for up to 3 days.
Freezer: No, cream-based sauces don’t freeze well.
Reheat: Warm in a skillet over low heat for about 5-7 minutes.

Tips for Best Results

• Don’t overcook the pasta; al dente is best for texture.
• For a spicier kick, add red pepper flakes to the sauce.
• Make sure to stir in the cheese off the heat to prevent curdling.
• Use good-quality chorizo; it makes a big difference in flavor.

Serving Suggestions

• Pair with a crisp green salad for a fresh contrast.
• Serve with garlic bread to soak up the creamy sauce.
• Enjoy alongside a glass of white wine for a delightful meal.