Today, I’m excited to share one of my family’s favorite recipes: Creamy Chorizo Pasta. You know how busy life can get, with the kids’ schedules, after-school activities, and everything else that life throws at us. That’s why I love this recipe—it’s quick, delicious, and the kind of meal that brings everyone together at the table. It takes just about 20 minutes from start to finish, which gives me just enough time to catch up with the kids while I cook.
This dish has a special place in our hearts—it’s something I always whip up when we have a particularly hectic week or when I want to treat the family to something rich and comforting. The chorizo adds a wonderful texture and flavor, and paired with creamy sauce and pasta, it’s just pure comfort food. Plus, I love that I can usually find all the ingredients hanging around in my pantry or fridge.
I first stumbled upon a similar recipe during one of those evenings when I desperately needed to feed my family but lacked any inspiration. After a little experimentation, this Creamy Chorizo Pasta was born, and it has quickly become a staple. It never fails to impress, even when I’m just throwing it together. So whether you’re cooking for a weeknight dinner or want to impress guests with minimal effort, this dish is for you! Let’s dive in and make this delightfully creamy pasta together.
How to Make Creamy Chorizo Pasta
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Ingredients
- 300 g (10 ½ oz) short pasta (mafalde, penne, macaroni, or rigatoni)
- 200 g (7 oz) diced chorizo sausages
- 1 finely chopped onion
- 1 tsp minced fresh garlic
- 1 tbsp concentrated tomato paste
- ½ cup (75 g) finely chopped sundried tomatoes (optional)
- 1 ½ cups (375 ml) thickened (heavy) cream
- 1 cup (100 g) freshly grated parmesan cheese, plus extra for serving
- Salt, to taste
- Cracked black pepper, to taste
Directions
Begin by cooking the short pasta according to the package instructions, but be sure to cut the cooking time by 1-2 minutes since the pasta will continue to cook in the sauce. Don’t forget to save about ½ cup (125 ml) of the pasta water before draining and rinsing the pasta with cool water.
In a large and deep frying pan over medium-high heat, add the diced chorizo. Allow it to cook for approximately 3-4 minutes until it becomes crispy and golden. There’s no need for oil; the chorizo releases its own fat to cook in.
Next, toss in the chopped onion and minced garlic. Stir them for about 1-2 minutes until they become soft and fragrant.
Add the concentrated tomato paste and sundried tomatoes, if using, and let it cook for another minute to blend the flavors.
Pour in the heavy cream and bring the mixture to a gentle simmer. Cook for 2-3 minutes, stirring occasionally to help the sauce thicken slightly.
Now, stir in the parmesan cheese and season the mixture with salt and pepper based on your taste preferences. Keep in mind that chorizo and parmesan are quite salty, so you might not need much salt.
Add the cooked pasta along with the reserved pasta water, and gently toss to combine everything together. Cook for an additional 1-2 minutes until the pasta is thoroughly incorporated and heated through.
Before serving, sprinkle some extra parmesan on top, and enjoy this creamy goodness with your family!
Storing Suggestion
If you have any leftovers of this Creamy Chorizo Pasta, store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or milk if the sauce has thickened too much.
Cooking Tips
Serving Suggestions
This creamy pasta pairs beautifully with a crisp green salad tossed in a light vinaigrette. A glass of white wine would also complement the dish splendidly. If you like a bit of crunch, some garlic bread on the side makes for a delicious pairing, too!
Ingredient Substitutions
If you’re looking to switch things up, you can substitute the chorizo with Italian sausage for a milder flavor, or use turkey or chicken sausage for a lighter option. For a vegetarian version, try using mushrooms or lentils cooked with spices to provide depth and richness.
Seasonal Variations
Allergen Information
FAQ
Can I use a different type of pasta for this recipe?
Absolutely! You can use any short pasta you have on hand, such as rotini, farfalle, or fusilli. Just be sure to adjust the cooking time according to package instructions to ensure it cooks properly in the sauce.
Is it necessary to use sundried tomatoes?
Sundried tomatoes add a nice tangy flavor and extra texture, but they are optional. You can still enjoy a delicious dish without them. If you don’t have any on hand, you can increase the amount of tomato paste for extra richness.
Can I freeze this pasta dish?
I wouldn’t recommend freezing this dish because the cream sauce may separate and not reheat well. However, if you do freeze it, ensure you reheat it slowly over low heat to help it meld back together.
How can I make this dish spicier?
If you love a little heat, add some crushed red pepper flakes or a dash of hot sauce to the sauce. Adjust the quantity to suit your heat preference—start with a small amount and incrementally add more if you like it spicy!
What can I serve this Creamy Chorizo Pasta with?
This pasta goes wonderfully with a simple green salad, garlic bread, or crusty bread. A light white wine, such as a Sauvignon Blanc, complements the creamy flavors beautifully.
How long does this meal take to prepare?
This Creamy Chorizo Pasta is quick to make! It takes about 5 minutes to prep and around 15 minutes to cook, so you can have a delicious meal ready in just 20 minutes, perfect for those busy evenings.
Creamy Chorizo Pasta
Ingredients
- 300 g short pasta (mafalde, penne, macaroni, or rigatoni)
- 200 g chorizo sausages, diced
- 1 finely chopped onion
- 1 tsp minced fresh garlic
- 1 tbsp concentrated tomato paste
- 75 g finely chopped sundried tomatoes (optional)
- 375 ml thickened (heavy) cream
- 100 g freshly grated parmesan cheese plus extra for serving
- Salt to taste
- cracked black pepper to taste
Instructions
- Prepare the pasta following the package directions but reduce cooking time by 1–2 minutes, as it will finish in the sauce. Set aside ½ cup (125 ml) of the pasta water before draining and rinsing the pasta under cool water.
- In a large, deep frying pan over medium-high heat, cook the diced chorizo for about 3–4 minutes until it's crispy and golden. No additional oil is necessary since the chorizo will release its own oil.
- Add the chopped onion and minced garlic, stirring for 1–2 minutes until they soften.
- Incorporate the tomato paste and optional sundried tomatoes, cooking for an additional minute.
- Pour in the cream, allowing it to come to a gentle simmer. Cook for 2–3 minutes, stirring occasionally until the sauce thickens slightly.
- Mix in the parmesan cheese, seasoning with salt and pepper to taste. You may need only a small amount of salt, about ¼ teaspoon, due to the saltiness of the chorizo and parmesan.
- Toss in the cooked pasta along with the reserved pasta water, mixing for 1–2 minutes to finish cooking.
- Top with extra parmesan before serving. Enjoy!
