Creamy Chorizo Pasta

rigatoni pasta coated in a creamy tomato sauce with chorizo.

5 from 1 vote

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.

Prep Time15

Cook Time25

Course: dinner

Cuisine: American, spanish

Servings:

Calories: 557kcal

Author: Leigh Anderson

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

Ingredient Notes and Substitutions:

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.

Storing and Re-heating Leftovers:

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.

Nutrition