Creamy Chorizo Pasta

The aroma of sizzling chorizo mingled with garlic fills the kitchen, instantly igniting the senses. Creamy Chorizo Pasta is a delightful dish that comes together in just under 30 minutes, making it an excellent choice for a weeknight dinner. The combination of spicy chorizo and rich cream creates a luscious sauce that clings perfectly to the rigatoni.

This recipe is perfect for those who crave a hearty, comforting meal after a long day or want to impress guests with minimal effort. You can easily make it ahead of time, and any leftovers can be stored for later enjoyment.

Why You’ll Love This Recipe

• The spicy chorizo adds a rich depth of flavor that elevates the pasta.
• Creamy sauce balances the heat, creating a deliciously comforting dish.
• Rigatoni’s tubular shape captures the sauce beautifully, ensuring every bite is satisfying.
• Quick to prepare, making it a perfect option for busy weeknights.

What You’ll Need

Gather the following ingredients to make your Creamy Chorizo Pasta:

For the Pasta

• 14 ounces rigatoni

For the Sauce

• 1 tbsp unsalted butter
• 11 ounces spicy chorizo sausage, casings removed
• 6 garlic cloves, minced
• 4 tbsp tomato paste
• 1 tsp dried oregano
• ½ tsp salt
• ½ tsp black pepper
• ¾ cup heavy cream
• ½ cup grated Parmesan

For Serving (optional)

• 2 tbsp chopped parsley

Use any pasta shape if rigatoni is unavailable.

Substitutions & Swaps

• Chorizo can be replaced with Italian sausage.
• Heavy cream may be swapped for half-and-half.
• Fresh oregano works in place of dried.
• Parsley can be substituted with basil or cilantro.

How to Make It

Start cooking this delicious pasta dish in no time with these simple steps.

1. Prepare Ingredients

Mince the garlic cloves, grate the Parmesan cheese, and remove the casings from the chorizo, cutting it into smaller pieces.

2. Cook Pasta

Boil rigatoni in generously salted water until al dente, about 10 minutes. Drain when ready, reserving 1 cup of cooking water.

3. Sauté Chorizo

Heat butter over medium heat in a large skillet. Add chorizo and cook for 5 minutes until browned.

4. Add Garlic and Tomato Paste

Stir in minced garlic and cook for 1 minute until fragrant. Then add tomato paste and cook for an additional 3 minutes.

5. Season and Add Cream

Stir in oregano, salt, and black pepper. Pour in heavy cream and bring the sauce to a gentle boil.

6. Combine with Pasta

Reduce heat to low, then stir in grated Parmesan. Toss in rigatoni along with ½ cup of the reserved cooking water. Taste and adjust salt as needed.

7. Garnish and Serve

Finish off with chopped parsley before serving. Enjoy your creamy and flavorful dish!

How to Store It

Fridge: 3 to 4 days in an airtight container.
Freezer: No, cream-based sauces don’t freeze well.
Reheat: Gentle stovetop heat for 5-7 minutes.

Tips for Best Results

• Do not overcook the pasta; it should remain al dente to hold up in the sauce.
• For extra flavor, let the chorizo brown well before adding other ingredients.
• Use fresh garlic for a more vibrant taste in the sauce.
• Adjust the cream quantity to control the sauce’s richness.

Serving Suggestions

• Serve alongside a mixed green salad for a balanced meal.
• Pair with garlic bread to soak up the extra sauce.
• Enjoy with a glass of white wine for a delightful evening.