Dinner

Creamy Chorizo Pasta Recipe

Bylilan Sage June 26, 2026June 26, 2026

Introduction

This creamy chorizo pasta combines spicy sausage with a rich, tangy sauce that clings perfectly to rigatoni. It’s a comforting and flavorful dish that’s quick enough for weeknights but special enough for guests.

The dish shows large, tube-shaped rigatoni pasta in a thick, creamy orange-red sauce, mixed with sliced brown mushrooms that have a soft texture. The pasta is coated evenly with sauce, and small green herb pieces are sprinkled on top, adding contrast. There are coarse white cheese bits scattered over the dish, giving a crumbly texture. The food is served on a white round plate placed on a white marbled surface. On the right edge of the plate, a silver fork holds a piece of rigatoni with mushroom. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

Kosher salt
16 oz. rigatoni
1/4 cup extra-virgin olive oil
1 (12-oz.) package cooked chorizo-style sausage, cut into 1/2″-thick half-moons
1/2 medium red or yellow onion, finely chopped
3 tablespoons tomato paste
6 garlic cloves, finely chopped
1 1/2 teaspoons smoked paprika
1/4 teaspoon freshly ground black pepper
4 teaspoons (or more) sherry vinegar or red wine vinegar
1/2 cup heavy cream
4 tablespoons unsalted butter, softened
1/4 cup fresh parsley leaves, coarsely chopped
1 oz. Parmesan, finely grated (about 1/2 cup)

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the rigatoni, stirring occasionally, until about 2 to 3 minutes before al dente according to package instructions. Reserve 1 cup of pasta water, then drain the pasta.
Step 2: While the pasta cooks, heat olive oil in a large high-sided skillet over medium heat. Add the chorizo and cook, turning occasionally, until golden brown, about 4 to 5 minutes. Transfer the chorizo to a plate, leaving the oil in the skillet.
Step 3: Over medium-low heat, sauté the chopped onion in the same skillet until translucent, about 5 minutes. Add tomato paste, increase heat to medium, and cook while stirring until the paste deepens to brick-red, about 2 minutes. Stir in garlic, smoked paprika, and black pepper and cook until fragrant, about 1 minute. Then add vinegar and stir to combine. Pour in the cream and butter, stirring until the butter melts. Reduce heat to low.
Step 4: Using a large slotted spoon, transfer the pasta to the sauce. Increase heat to high. Stir vigorously and add reserved pasta water in 1/3 cup increments until the pasta is al dente and the sauce is glossy—use only as much water as needed. Return the chorizo and its juices to the pan and stir to combine. Adjust seasoning with more vinegar or salt if desired.
Step 5: Divide the pasta among bowls. Garnish with chopped parsley and grated Parmesan cheese before serving.

Tips & Variations

Use a flavorful chorizo-style sausage for best results, or substitute spicy Italian sausage if unavailable.
For extra heat, add a pinch of red pepper flakes when cooking the onions.
If you prefer a lighter sauce, reduce the butter or use half-and-half instead of heavy cream.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream or pasta water to loosen the sauce if it thickens.