Creamy Chorizo Pasta
A comforting and flavorful weeknight pasta dish featuring creamy sauce and smoky chorizo, perfect for impressing family and friends.
Ingredients
For the Pasta
- 12 oz pasta (short shapes like rigatoni or penne) You can use spaghetti if that's what you have.
For the Sauce
- 8 oz chorizo (Mexican or Spanish) Either works, adjust cooking method accordingly.
- 1 cup heavy cream Can substitute with light cream or half-and-half for less richness.
- ½ cup grated parmesan cheese Pre-grated might suffice if fresh isn't available.
- 1 tbsp olive oil For cooking the chorizo.
- ¼ cup fresh parsley, chopped For garnish.
- 1 splash white wine or pasta water For deglazing the pan.
Instructions
Cooking the Pasta
- Boil a large pot of salted water and cook the pasta according to package instructions until al dente.
- Reserve a splash of the cooking water before draining the pasta.
Making the Sauce
- In a large skillet, heat olive oil over medium heat and add the chorizo.
- Cook until the chorizo is browned and crispy around the edges.
- Deglaze the pan with a splash of white wine or reserved pasta water.
- Lower the heat, then add heavy cream and stir until combined.
- Mix in grated parmesan cheese until melted and smooth.
- Add the drained pasta to the sauce and toss to combine, adding more pasta water if necessary.
Serving
- Serve warm, garnished with chopped parsley and additional parmesan, if desired.
Notes
Taste the dish before serving to adjust the seasoning. Don't forget to keep some pasta water handy to adjust sauce consistency. This pasta can be prepared ahead of time and reheated, just remember to add a splash of cream or milk.