Name: Creamy Chorizo Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 14 ounces rigatoni; 1 tbsp unsalted butter; 11 ounces spicy chorizo sausage; 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; 2 tbsp chopped parsley (optional)

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Introduction

This creamy chorizo pasta is a flavorful and comforting dish perfect for a weeknight dinner. Spicy chorizo combined with a rich, cheesy sauce coats tender rigatoni for a meal that’s both simple and satisfying.

The image shows a close-up of a white inside red pot filled with rigatoni pasta coated in a rich, creamy tomato sauce mixed with browned ground meat. The rigatoni is cylindrical with ridges and is well covered in the orange-red sauce, with bits of meat scattered throughout. Small green herb pieces are sprinkled on top, adding a touch of color contrast. The pot is placed on a wooden surface, which should be changed to a white marbled texture for the prompt. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

14 ounces rigatoni
1 tbsp unsalted butter
11 ounces spicy chorizo sausage
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
2 tbsp chopped parsley (optional)

Instructions

Step 1: Mince the garlic cloves and grate the Parmesan cheese. Remove the casings from the chorizo sausages and cut the meat into smaller pieces.
Step 2: Bring a large pot of generously salted water to a boil. Cook the rigatoni until al dente according to package instructions. Reserve 1 cup of the pasta cooking water, then drain the rigatoni.
Step 3: In a large skillet, heat the butter over medium heat. Add the chorizo and cook for about 5 minutes, breaking it up as it cooks.
Step 4: Stir in the minced garlic and cook for 1 minute until fragrant. Add the tomato paste and cook for 3 more minutes, stirring occasionally.
Step 5: Mix in the dried oregano, salt, and black pepper. Pour in the heavy cream and bring the sauce to a gentle boil, then reduce the heat to low.
Step 6: Stir the grated Parmesan into the sauce until melted and smooth.
Step 7: Add the cooked rigatoni to the skillet along with ½ cup of the reserved pasta water. Toss to combine and coat the pasta evenly. Adjust salt if needed.
Step 8: Sprinkle with chopped parsley if using, and serve immediately. Enjoy your creamy chorizo pasta!

Tips & Variations

For a milder flavor, use sweet chorizo or reduce the amount of garlic.
Add a pinch of red pepper flakes for an extra kick of heat.
Swap rigatoni for penne, fusilli, or any pasta shape you prefer.
For a vegetarian version, replace chorizo with sautéed mushrooms and smoked paprika.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or water to loosen the sauce if it has thickened.

How to Serve

A white bowl filled with large, tube-shaped rigatoni pasta covered in a thick, creamy orange-red sauce with small pieces of ground meat and green herbs mixed throughout, the pasta pieces are well coated and slightly shiny, sitting on a rustic wooden table surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of sausage?

Yes, you can substitute spicy chorizo with other cooked sausages like Italian sausage or andouille, but the flavor will vary accordingly.

Is this recipe freezer-friendly?

This pasta is best enjoyed fresh, but you can freeze leftovers for up to 1 month. Thaw overnight in the refrigerator and reheat slowly with added cream or water to restore the sauce.