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Creamy Chorizo Pasta

A luxurious, glossy 20-minute pasta dish featuring smoky Spanish chorizo, tender rigatoni, and a rich tomato-cream sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian-Spanish Fusion, Western
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb rigatoni pasta (450g)
  • 7 oz Spanish chorizo cured, diced (approx 200g)
  • 1 tbsp olive oil
  • 1 medium yellow onion finely chopped
  • 2 cloves garlic minced
  • 2 tbsp tomato paste
  • 0.5 cup crushed tomatoes or tomato passata
  • 1 cup heavy cream
  • 0.5 cup parmesan cheese freshly grated
  • 0.5 cup pasta water reserved from boiling
  • 2 tbsp fresh parsley chopped, for garnish
  • 1 pinch salt and pepper to taste

Equipment

  • Large Pot
  • Large Skillet or Pan
  • Colander
  • Chef's Knife

Method
 

  1. Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente. Reserve 1 cup of pasta water before draining.
  2. While pasta boils, heat olive oil in a large skillet over medium heat. Add diced chorizo and fry for 4-5 minutes until crispy and fat has rendered.
  3. Add chopped onion to the skillet and sauté for 3-4 minutes until translucent. Add garlic and cook for 30 seconds until fragrant.
  4. Stir in the tomato paste and cook for 1 minute. Pour in crushed tomatoes/passata and simmer for 2 minutes.
  5. Lower heat to medium-low. Pour in heavy cream and stir until combined and the sauce turns an orange color. Simmer for 2 minutes.
  6. Stir in the grated Parmesan cheese until melted.
  7. Add the drained pasta to the sauce along with a splash of reserved pasta water. Toss vigorously for 1-2 minutes until the sauce coats the pasta glossy and thick.
  8. Garnish with fresh parsley and serve immediately.

Notes

For a spicier kick, add red pepper flakes with the garlic. Spinach can be added at the end for extra greens.