Quick Creamy Chorizo Pasta
This creamy chorizo pasta is a rich, smoky weeknight dinner made with bold Spanish chorizo, silky cream, parmesan, and fresh parsley, all brought together in under 30 minutes.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 200 g Dried pasta or 300g fresh
- 120 g Chorizo sausage sliced into 0.5cm rounds
- 0.5 Red onion finely diced
- 2 - 3 Garlic cloves minced
- 3 tablespoon Tomato paste
- 1 teaspoon Paprika
- 0.75 cup Cream
- 40 g Parmesan cheese very finely grated
- 1 tablespoon Fresh lemon juice
- 0.5 cup Italian parsley finely chopped
- Salt and pepper to taste
Instructions
Instructions
- Cook pasta according to package directions until al dente. Reserve ¼ cup of pasta water, then drain and set aside.
- Heat skillet over medium heat. Add chorizo and cook for 2-3 minutes until it releases its oils and begins to brown.
- Add the diced red onion and sauté for 3-4 minutes until softened.
- Stir in minced garlic and cook for 1 minute, making sure it doesn't burn.
- Add tomato paste and paprika, stir well to coat ingredients, and cook for 2-3 minutes until thickened.
- Pour in the cream, stir to combine, and let simmer for 5 minutes over low heat.
- Add cooked pasta and reserved pasta water to sauce. Stir gently to coat the pasta evenly.
- Push chorizo to one side and add parmesan in two batches, stirring to melt each addition before adding more.
- Stir in lemon juice and parsley, season with salt and pepper. Serve hot.
Notes
Use good quality cured Spanish chorizo for best flavor. Store leftovers in an airtight container in fridge for up to 3 days or freeze for longer storage.