Chorizo Pasta
A delicious fusion of Spanish chorizo and comforting pasta, perfect for weeknight dinners or special occasions.
Ingredients
For the Pasta
- 8 ounces uncooked pasta Choose your favorite type
- 1/2 tablespoon olive oil
For the Sauce
- 1 coil Spanish chorizo sausage, cut into small pieces Approx. 8.8 ounces
- 1/2 small onion, chopped finely
- 3 cloves garlic, minced
- 1 can diced tomatoes with juices 14 ounces
- 1/2 cup heavy/whipping cream
- to taste salt and pepper
- to taste freshly grated parmesan cheese Optional, for serving
Instructions
Preparation
- Boil a large pot of salted water. Add pasta and cook according to package instructions until al dente, about 8 to 10 minutes.
- In a skillet, heat the olive oil over medium-high heat. Add the sliced chorizo and sauté for about 5 minutes until crispy.
- Add chopped onion to the skillet and cook until soft and translucent, about 5 minutes.
- Stir in minced garlic and cook for another minute.
- Add diced tomatoes (with juices) and heavy cream, stirring well. Allow to simmer for 5 minutes.
- Drain cooked pasta, reserving a bit of the pasta water. Toss the pasta into the skillet with the chorizo sauce, adding reserved water as needed to loosen the sauce.
- Season with salt and pepper as desired before serving.
Serving
- Divide pasta among plates or serve family-style. Garnish with parmesan cheese and fresh herbs if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet and add water/broth if too thick. For longer storage, freeze for 2-3 months.