Making this Creamy Chorizo Pasta was surprisingly simple yet satisfying. I started by browning the chorizo to release its smoky, spicy aroma, then sautéed onions and garlic until fragrant. As I stirred in the cream and Parmesan, the sauce slowly transformed into a silky, rich coating for the pasta. Watching all the flavors come together so effortlessly made the cooking process truly rewarding and enjoyable.
Creamy Chorizo Pasta Recipe
4
servings10
minutes20
minutes620
kcalIngredients
Pasta – 12 oz
Chorizo (casings removed) – 8 oz
Onion (chopped) – 1 small
Garlic (minced) – 3 cloves
Heavy cream – 1 cup
Tomato paste – 2 tbsp
Parmesan cheese (grated) – ½ cup
Olive oil – 1 tbsp
Salt – to taste
Black pepper – to taste
Pasta water – ½ cup (reserved)
Fresh parsley (chopped) – 2 tbsp
Directions
- Boil pasta according to package instructions and reserve pasta water.
- Heat olive oil in a pan and cook chorizo until browned.
- Add onion and sauté until soft.
- Add garlic and cook for 30 seconds.
- Stir in tomato paste and cook for 1 minute.
- Pour in heavy cream and mix until smooth.
- Add pasta water and simmer to thicken.
- Toss in cooked pasta and coat well.
- Mix in Parmesan cheese until melted.
- Season with salt, pepper, and parsley.
Nutrition Information
- Calories: ~620
- Protein: ~23g
- Fat: ~34g
- Carbohydrates: ~56g
- Fiber: ~3g
- Sugar: ~4g
Expert Tips and Variations
For a lighter version, you can swap heavy cream with almond milk or half-and-half, and if chorizo is too spicy, mild sausage works just fine; adding a splash of pasta water helps the sauce cling better, while tossing in sun-dried tomatoes or spinach brings extra flavor without effort just avoid overcooking the chorizo, which can make the sauce greasy, and don’t skip simmering the sauce long enough to thicken or the pasta will taste watery.
How to Store and Reheat Creamy Chorizo Pasta
Store leftover pasta in an airtight container in the refrigerator for 3–4 days. Reheat in a skillet over low heat with a splash of milk or water to loosen the sauce. Avoid microwaving on high heat, as it can make the pasta dry and the chorizo oily.
FAQs
What type of chorizo is best for creamy chorizo pasta?
Spanish chorizo and Mexican chorizo both work, but Mexican chorizo gives a richer, spicier flavor that blends better into a creamy sauce.
What pasta shape works best with chorizo sauce?
Short pastas like penne, rigatoni, or fusilli work best because they hold the creamy sauce inside their ridges.
Can I add vegetables to this pasta?
Spinach, bell peppers, mushrooms, and sun-dried tomatoes pair perfectly with the chorizo and blend well into the creamy sauce.
Can I make this recipe gluten-free?
Yes, simply swap regular pasta for a gluten-free pasta variety and follow the same cooking instructions.
