Description
This Creamy Chorizo Pasta combines smoky, spicy chorizo with a luscious tomato and garlic-infused cream sauce, tossed perfectly with rigatoni for a rich and comforting meal that’s quick to prepare and packed with bold flavors.
Ingredients
Scale
Pasta
- Kosher salt
- 16 oz. rigatoni
Chorizo and Sauce
- 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 tbsp. tomato paste
- 6 garlic cloves, finely chopped
- 1 1/2 tsp. smoked paprika
- 1/4 tsp. freshly ground black pepper
- 4 tsp. (or more) sherry vinegar or red wine vinegar
- 1/2 cup heavy cream
- 4 tbsp. unsalted butter, softened
Garnish
- 1/4 cup fresh parsley leaves, coarsely chopped
- 1 oz. Parmesan, finely grated (about 1/2 cup)
Instructions
- Cook Pasta: In a large pot of boiling salted water, cook the rigatoni, stirring occasionally, until just before al dente—about 2 to 3 minutes less than the package instructions. Reserve 1 cup of the pasta cooking water, then drain the pasta.
- Brown Chorizo: While the pasta cooks, heat extra-virgin olive oil in a large, high-sided skillet over medium heat. Add the sliced chorizo and cook, turning occasionally, until golden brown, about 4 to 5 minutes. Remove the chorizo with a slotted spoon and transfer to a plate, leaving the flavored oil in the skillet.
- Sauté Aromatics and Build Sauce: In the same skillet over medium-low heat, cook the finely chopped onion, stirring occasionally, until translucent, about 5 minutes. Stir in the tomato paste, increase heat to medium, and cook while stirring until the paste darkens to a brick-red color, about 2 minutes. Add the chopped garlic, smoked paprika, and freshly ground black pepper, cooking and stirring until fragrant, about 1 minute. Stir in the sherry or red wine vinegar until fully combined. Then, add the heavy cream and softened butter, stirring until the butter melts. Reduce the heat to low to keep the sauce warm.
- Combine Pasta and Sauce: Using a large slotted spoon, transfer the pasta to the skillet with the sauce and increase heat to high. Vigorously stir the pasta while gradually adding reserved pasta water, about 1/3 cup at a time, until the pasta reaches al dente and the sauce becomes glossy and well-coated—note you may not need all the reserved water. Return the browned chorizo along with any juices to the skillet and stir to combine. Adjust seasoning with additional vinegar or salt if necessary.
- Serve: Divide the creamy chorizo pasta among serving bowls. Garnish generously with coarsely chopped fresh parsley and finely grated Parmesan cheese. Serve immediately for the best flavor and texture.
Notes
- Reserve pasta water to adjust sauce consistency and help the sauce cling to the pasta.
- Add vinegar gradually; it brightens the dish and balances richness but too much can overpower flavors.
- Use cooked chorizo for convenience; fresh chorizo can be substituted but requires thorough cooking.
- If heavy cream is unavailable, a mixture of milk and cream cheese can be used for a similar creamy texture.
- This recipe pairs well with a crisp green salad and crusty bread to balance richness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish-Influenced
Keywords: creamy chorizo pasta, chorizo pasta recipe, spicy pasta, rigatoni with chorizo, quick pasta dinner
