Can I use a different type of sausage instead of chorizo?

Absolutely! Italian sausage works beautifully, though you'll get a different flavor profile. If using a milder sausage, consider adding some smoked paprika to mimic that distinctive chorizo flavor.

How can I make this dish lighter?

You can substitute half-and-half or even whole milk for some of the heavy cream, though the sauce won't be quite as rich. Another option is to increase the ratio of pasta to sauce or add more vegetables.

Is there a vegetarian alternative for this recipe?

You can use plant-based chorizo alternatives that have become increasingly available. Another option is to use roasted red peppers and smoked paprika to create a similar flavor profile without the meat.

My sauce is too thin. How can I thicken it?

Let the sauce simmer a bit longer before adding the pasta. The sauce will also naturally thicken as it cools slightly. If you need a quicker fix, a little more freshly grated parmesan will help thicken it up.

Creamy Chorizo Pasta Recipe

Name: Creamy Chorizo Pasta Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian-inspired
Ingredients: Pasta; 300 g (10½ oz) short pasta (mafalde, penne, macaroni, or rigatoni); Sauce; 200 g (7 oz) chorizo (about 2 chorizo sausages), roughly diced; 1 onion, finely diced; 1 tsp freshly minced garlic; 1 tbsp tomato paste (concentrated puree); ½ cup (75 g) sundried tomatoes, finely chopped (optional); 1½ cups (375 ml) thickened (heavy) cream; 1 cup (100 g) freshly grated parmesan, plus extra to serve; Salt, to taste; Cracked black pepper, to taste

Description

This Creamy Chorizo Pasta is a quick and hearty main course, featuring tender pasta coated in a rich, smoky chorizo cream sauce, studded with sundried tomatoes and finished with plenty of parmesan. It comes together in 20 minutes, making it the perfect comfort meal for busy weeknights.

Ingredients

Units Scale

Pasta
300 g (10 1/2 oz) short pasta (mafalde, penne, macaroni, or rigatoni)
Sauce
200 g (7 oz) chorizo (about 2 chorizo sausages), roughly diced
1 onion, finely diced
1 tsp freshly minced garlic
1 tbsp tomato paste (concentrated puree)
1/2 cup (75 g) sundried tomatoes, finely chopped (optional)
1 1/2 cups (375 ml) thickened (heavy) cream
1 cup (100 g) freshly grated parmesan, plus extra to serve
Salt, to taste
Cracked black pepper, to taste

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the packet instructions, but subtract 1–2 minutes from the recommended time since the pasta will finish cooking in the sauce. Reserve ½ cup (125 ml) of the pasta cooking water, then drain the pasta and rinse it under cool running water. Set aside.
Cook the Chorizo: While the pasta is cooking, heat a large, deep, heavy-based frying pan over medium–high heat. Add the diced chorizo and cook for 3–4 minutes until it turns crispy and golden. No additional oil is needed as the chorizo releases its own flavorful oil.
Sauté Aromatics: Add the finely diced onion and minced garlic to the pan. Cook, stirring regularly, for 1–2 minutes until the onion has softened and is fragrant.
Add Tomato Components: Stir in the tomato paste and pack in the flavor with the chopped sundried tomatoes, if using. Allow it to cook for 1 minute, ensuring the paste is well incorporated.
Simmer with Cream: Pour in the thickened cream, bring the sauce to a gentle simmer, and cook for 2–3 minutes. Stir occasionally as the sauce thickens slightly.
Add Cheese and Seasonings: Stir through the grated parmesan until melted and smooth. Taste and season with salt (about ¼ teaspoon, or to taste) and cracked black pepper. Keep in mind that the chorizo and parmesan are naturally salty, so be conservative with added salt.
Combine Pasta and Finish Cooking: Add the cooked pasta and reserved pasta water into the sauce. Toss everything together over medium heat for 1–2 minutes to finish cooking the pasta and coat it evenly in the sauce.
Serve: Divide the pasta among plates and generously sprinkle with extra parmesan cheese before serving.

Notes

For extra heat, use spicy chorizo or add a pinch of chili flakes with the onion.
The sundried tomatoes add a sweet tang but can be omitted if preferred.
Substitute heavy cream with a dairy-free alternative for a lighter version.
This dish is best enjoyed freshly made, but leftovers keep up to 2 days in the fridge.
Add a handful of baby spinach in the final step for extra veggies.

Nutrition

Serving Size: 1/4 of recipe
Calories: 640
Sugar: 5 g
Sodium: 1160 mg
Fat: 36 g
Saturated Fat: 17 g
Unsaturated Fat: 15 g
Trans Fat: 0.8 g
Carbohydrates: 54 g
Fiber: 3 g
Protein: 27 g
Cholesterol: 95 mg