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This creamy chorizo pasta is my go to when I want something rich and satisfying that comes together quickly after a busy day. The spicy sausage and luscious sauce make every bite comforting without being fussy.
I threw this together one evening when I needed dinner in a hurry and it quickly became a family favorite we keep coming back to.
Ingredients
- Rigatoni: offers a sturdy shape that holds sauce beautifully choose fresh pasta if you like a tender bite
- Unsalted butter: provides a clean base for cooking chorizo and adds richness
- Spicy chorizo sausage: is the star for bold flavor pick a quality brand with vibrant seasoning
- Garlic cloves: add warmth and aroma use fresh minced garlic for best taste
- Tomato paste: thickens the sauce and gives depth opt for a deep red paste with no additives
- Dried oregano: lends an earthy herbal note select a fragrant variety for maximum effect
- Salt: enhances all flavors use sea salt or kosher salt for natural taste
- Black pepper: adds a subtle kick freshly ground is always better
- Heavy cream: creates the silky texture of the sauce pick full fat cream for richness
- Grated Parmesan: brings umami and slight sharpness buy a wedge and grate fresh yourself
- Chopped parsley: brightens and freshens up the finished dish optional but highly recommended
Instructions
- Get Ready:
- Mince the garlic cloves thoroughly this releases their flavor. Grate the Parmesan finely to melt evenly. Remove chorizo sausage casings carefully and cut meat into bite sized pieces so they cook quickly and evenly.
- Cook The Pasta:
- Boil rigatoni in a large pot of well salted water until just tender but with a slight bite this usually takes about 11 minutes. Drain the pasta but keep one cup of the cooking water to help loosen the sauce later.
- Cook The Chorizo:
- Melt unsalted butter in a large skillet over medium heat. Add the chorizo pieces and cook stirring occasionally until nicely browned and fragrant about 5 minutes. This step builds the foundation of flavor.
- Add Garlic and Tomato Paste:
- Stir in minced garlic and cook for one to two minutes until aromatic but not burnt. Then mix in the tomato paste cooking for about 3 minutes to develop a rich concentrated flavor in the sauce.
- Season and Build The Sauce:
- Add dried oregano salt and freshly ground pepper stirring to combine. Pour in the heavy cream and bring the sauce to a gentle boil. Lower heat to simmer then stir in the grated Parmesan cheese until melted and smooth.
- Combine Pasta and Sauce:
- Add the drained rigatoni into the skillet with sauce. Pour in half a cup of reserved pasta water to loosen the sauce and toss everything gently to coat each piece thoroughly. Taste and adjust seasoning with salt if needed.
- Garnish and Serve:
- Finish off the dish by sprinkling chopped fresh parsley on top for a pop of color and freshness. Serve immediately so all flavors shine at their best.
Chorizo is my favorite ingredient here, its spicy flavor pairs so well with the creamy tomato base. I still remember the first time I served this to friends and everyone went back for seconds without hesitation.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently over low heat adding a splash of cream or pasta water to revive the sauce and keep it from drying out. This pasta also freezes well if you want to keep portions for later but fresh is always best.
Ingredient Swaps
If you cannot find spicy chorizo try a mild sausage and add a pinch of smoked paprika and chili flakes for heat. Heavy cream can be replaced with half-and-half for a lighter outcome or coconut cream for a dairy free option. Fresh herbs like basil or oregano work well if you skip parsley.
Serving Ideas
This pasta shines on its own but serves wonderfully alongside a simple green salad dressed with lemon vinaigrette. Garlic bread or crusty bread is perfect for soaking up extra sauce. Add roasted vegetables for a heartier meal.
This creamy chorizo pasta is a quick rich meal that never fails to impress.
Frequently Asked Recipe Questions
- → What kind of pasta works best for this dish?
Rigatoni is preferred for its ridges, which hold the creamy sauce well, but penne or ziti can be good substitutes.
- → How can I adjust the spiciness level?
Use less chorizo or opt for a mild variety to reduce heat, or add crushed red pepper for extra spice.
- → Can I use fresh herbs instead of dried oregano?
Yes, fresh oregano or basil can be used, but add them towards the end to preserve their flavor.
- → Why should I reserve pasta water when cooking?
Reserved pasta water contains starch that helps loosen and thicken the sauce for a smoother consistency.
- → Is there a way to make this dish lighter?
Using half-and-half or a reduced-fat cream can lighten the sauce without sacrificing too much creaminess.
- → Can Parmesan be substituted?
Grated Pecorino Romano or Asiago cheese can offer similar salty and nutty flavors if Parmesan is unavailable.