Creamy Chorizo Pasta
This outrageously savory, slightly spicy pasta is made with smokey Spanish chorizo, lots of shallot, garlic, tomato paste and a generous splash of heavy cream. Simmer with your favorite pasta shape for a bowl of pure comfort. Creamy Chorizo Pasta is perfect for an easy to make, satisfying meal after a long day.
A few important notes before you take a bath in this creamy, luscious pan of pasta:
- This recipe calls for Spanish Chorizo rather than Mexican Chorizo. Spanish Chorizo is a firm semi-cured smoked sausage whereas Mexican chorizo is a fresh sausage with a high fat content. That being said, the recipe can be adapted to accommodate Mexican Chorizo which is more readily available in grocery stores.. at least here in the US. If you want to use Mexican chorizo you’ll want to cook it off first then drain it on paper towels to absorb the excess oil. Then you can go on with the next steps of sautéing it with the rest of the ingredients.
- Any pasta shape works here. Short-cut pastas like rigatoni, penne or farfalle are perfect. If you’d like to use a long pasta I suggest going with something hearty that can hold onto sauce like a bucatini or tagliatelle.
- Make it spicy! This pasta already has a kick of spicy from the chorizo and smoked paprika but you can always add more. A pinch of crushed red pepper flakes or some chili powder will really give it some heat.
Looking for the perfect pairing? Serve Spicy Chorizo Pasta alongside The Perfect Kale Caesar, Cacio e Pepe Zucchini or Dandelion Salad with Saved Pecorino.
Recipe Step by Step:
Step 1. Saute the Chorizo
It takes a bit of extra effort but mincing the chorizo really adds to the flavor and texture of the sauce. Sauté the minced chorizo with the rest of the aromatics until the shallot and garlic are soft and translucent.
Step 3. Simmer the Sauce
Next, add in the tomato paste and cook for 2-3 minutes, then add in the crushed canned tomatoes and cream. Let the sauce bubble gently and reduce while you cook the pasta to al dente.
Pro Tip: Cooking with Tomato Paste | Tomato paste is a magical ingredient that adds so much depth and concentrated richness to soups, sauces, braises and more. Adding it straight from the can (or tube) doesn’t develop its full flavor potential and can even leave your sauce tasting a bit like metal. To get the most out of your tomato paste caramelize it directly in the bottom of the pan (before adding any liquid ingredients) and allow its full flavor to develop. Once the paste has cooked for 3-5 minutes and the color has deepened you can go ahead and add in your canned tomatoes, wine or broth etc. This extra step not only deepens it’s flavor but also cooks off any unpleasant metallic flavor from the can.
Step 3. Serve
Last, add the cooked pasta and pasta water, stir to combine. Divide between bowls and top with freshly grated cheese.
FAQs and Expert Tips
Mexican chorizo is made with ground, fresh, uncured pork and seasoned with achiote which gives it its bright red color. Mexican chorizo is sold raw and must be cooked before serving. Spanish chorizo is a cured hard sausage (like salami) seasoned with smoked paprika which gives it it’s signature red color. Because it is cured and often smoked, Chorizo from Spain can be sliced and eaten without further cooking.
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Creamy Chorizo Pasta
Ingredients
- 2 tbsp olive oil
- 8 oz Spanish chorizo - minced
- 1 medium shallot - or 1/4 of an onion, minced
- 3 large cloves garlic - grated
- 2 tsp smoked paprika - optional
- 3 tbsp tomato paste
- 1 14 oz can crushed tomatoes
- 1/2 c heavy whipping cream
- 1 tbsp lemon juice
- 8 oz rigatoni
- salt and pepper
- grated parmesan, pecorino or manchego cheese - for serving
Instructions
- Heat the olive oil in a large, heavy saucepan over medium-high heat. Add in the minced choizo, shallot and garlic. Sauté, stirring frequently until the shallot is soft and aromatic and the chorizo begins to crisp, about 5 minutes.
- Next, add in the smoked paprika and tomato paste, cook for 5 minutes, stirring frequently then add in the crushed tomatoes and heavy cream. Simmer over low heat for 10-12 minutes, stirring occasionally.
- While the sauce is bubbling away, bring a large pot of salted water to a boil and cook the pasta until dente. Reserve 1-cup of pasta water before draining. Once the pasta is cooked add it to the sauce along with 3/4c pasta water. Simmer for another 5-10 more minutes or until the sauce thickens enought to coat the pasta. Last, add the lemon juice, taste and season with more salt as needed.
- Divide the pasta between bowls, top with grated cheese and serve immediately!
Notes
- Spanish Chorizo: This recipe calls for Spanish Chorizo rather than Mexican Chorizo. Spanish Chorizo is a hard, cured sausage whereas Mexican chorizo is a fresh sausage with a much higher fat content. That being said, the recipe can be adapted to accommodate Mexican Chorizo with is more readily available in grocery stores.. at least here in the US. If you want to use Mexican chorizo you’ll want to cook it off first then drain it on paper towels to absorb the excess oil. Then you can go on with the next steps of sautéing it with the rest of the ingredients.
- Rigatoni: Any pasta shape works here. Short-cut pastas like rigatoni, penne or farfalle are perfect. If you’d like to use a long pasta I suggest going with something hearty that can hold onto sauce like a bucatini or tagliatelle.
- Make it spicy: This pasta already has a kick of spicy from the chorizo and smoked paprika but you can always add more. A pinch of crushed red pepper flakes or some chili powder will really give it some heat.
- Leftover Creamy Chorizo Pasta be stored, covered, in the refrigerator for up to 5 days. Reheat over low heat in a saucepan or in the microwave. Add a few tablespoons of water to loosen up the sauce as needed.
