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When I need a rich and cozy meal fast, this creamy chorizo pasta always hits the spot. The spicy sausage and smooth sauce make it simple but super tasty.
One night I whipped this up quick and it became a family favorite we keep coming back to.
What You Need
- Garlic cloves: fresh minced for warmth and nice aroma
- Spicy chorizo sausage: packed with bold taste, pick a good brand with strong seasoning
- Grated Parmesan: fresh grated brings sharp umami flavor
- Rigatoni: sturdy pasta that holds sauce well, fresh pasta is great if you want soft bites
- Chopped parsley: adds a fresh pop of green at the end, totally optional
- Unsalted butter: helps cook chorizo and adds richness
- Heavy cream: makes the sauce silky and rich, full fat is best
- Black pepper: freshly cracked for a gentle bite
- Tomato paste: thickens and deepens the sauce, choose pure paste with no extras
- Salt: sea salt or kosher salt gives natural flavor boost
- Dried oregano: earthy herb that lifts the taste, pick a fragrant one
How To Make It
- Prep Stuff:
- Peel and chop garlic finely so it really flavors the dish. Grate Parmesan well so it melts easily. Take off the chorizo casing and cut into small pieces that cook quick and even.
- Boil Pasta:
- Cook rigatoni in plenty of salted water until it's just cooked but still firm, about 11 minutes. Drain but keep a cup of the pasta water for the sauce later.
- Brown The Sausage:
- Heat butter in a pan on medium. Add chorizo and stir now and then until it's browned and smells amazing, roughly 5 minutes. This builds the main flavor.
- Add Garlic And Tomato Paste:
- Mix in the garlic and cook for 1 to 2 minutes until it smells good but don’t let it burn. Stir in tomato paste and cook three minutes to get that deep, bold sauce flavor.
- Season And Make Sauce:
- Sprinkle in oregano, salt, and fresh black pepper and stir it up. Pour in the cream and bring to a soft boil. Turn heat down and mix in Parmesan until the sauce is smooth and creamy.
- Mix Pasta And Sauce:
- Put the rigatoni in the pan with the sauce. Pour in half a cup of saved pasta water to loosen sauce and toss gently to cover every piece. Taste and add a pinch more salt if you want.
- Top And Dish Up:
- Sprinkle chopped parsley on top for a fresh touch. Serve right away so the flavors stay fresh and bright.
Chorizo really makes this stand out with its spicy kick that blends so well with the creamy tomato sauce. I’ll never forget the first time I made it for friends—they all grabbed seconds without asking.
Keeping Leftovers
Switch It Up
Serving Suggestions
This creamy chorizo pasta is simple, quick, and always impresses.
Frequently Asked Cooking Questions
- → What kind of pasta works best for this dish?
Rigatoni is great because its ridges catch the sauce well. Penne or ziti also work if you want something different.
- → How can I adjust the spiciness level?
Use less chorizo or choose a mild kind if you want it less spicy. Adding crushed red pepper can kick up the heat if needed.
- → Can I use fresh herbs instead of dried oregano?
Fresh oregano or basil is fine, just add it near the end so the flavor stays bright.
- → Why should I reserve pasta water when cooking?
Keeping some pasta water helps smooth out the sauce since the starch makes it a bit thicker and easier to mix.
- → Is there a way to make this dish lighter?
Try swapping regular cream for half-and-half or a lighter cream to cut down on richness but keep it tasty.
- → Can Parmesan be substituted?
If you don’t have Parmesan, Pecorino Romano or Asiago grated cheese gives a similar salty and nutty taste.