Chorizo Cream Pasta (Print-Friendly Version)
Pasta cooked with spicy chorizo and a creamy tomato sauce that’s full of flavor and easy to make.
# Ingredients List:
→ Pasta
01 -
400 g rigatoni
→ Fats & Dairy
02 -
14 g unsalted butter
03 -
180 ml heavy cream
04 -
50 g Parmesan, grated
→ Meat
05 -
310 g spicy chorizo, peeled and chopped
→ Herbs & Produce
06 -
6 garlic cloves, finely chopped
07 -
2 tbsp chopped parsley, if you like
→ Pantry
08 -
60 g tomato paste
09 -
1 tsp dried oregano
10 -
3 g salt
11 -
1.5 g black pepper, ground
# Detailed Cooking Steps:
01 -
Chop garlic, shred Parmesan, and peel off chorizo casing before dicing it.
02 -
Bring salted water to a boil and cook rigatoni until it’s just tender. Save a cup of the cooking water then drain pasta.
03 -
Melt butter in a big pan over medium heat. Cook chorizo for about 5 minutes. Toss in garlic and cook until you get a nice smell.
04 -
Mix in tomato paste and let it cook for 3 minutes. Add oregano, salt, and pepper. Pour in heavy cream, bring to a boil then lower the heat.
05 -
Add Parmesan and stir until it melts. Put in rigatoni and half a cup of reserved pasta water, mix well. Taste and tweak seasoning and finish with parsley.
# Helpful Hints:
01 -
Keep some pasta water handy to thin the sauce if needed. Change chorizo amount if you want it less spicy. Parsley can be swapped with fresh basil.