Description
Easy Chorizo Pasta
This Easy Chorizo Pasta recipe is perfect for busy weeknights when you need a comforting and flavorful dish without spending hours in the kitchen. It features spicy Spanish chorizo combined with a creamy tomato sauce, adding a touch of richness and spice to your favorite pasta. The simplicity of its ingredients makes it an all-time favorite, bringing together bold flavors in a single, satisfying meal. Enjoy it with a slice of fresh bread or a simple salad for the ultimate comfort food experience.
8 oz uncooked pasta
1/2 tbsp olive oil
8.8 oz Spanish chorizo sausage, cut into small pieces
1/2 small onion, finely chopped
3 cloves garlic, minced
14 oz can diced tomatoes
1/2 cup heavy cream
Salt & pepper to taste
Freshly grated parmesan cheese (optional)
Directions:
1. Boil salted water and cook pasta until al dente.
2. In a skillet, add olive oil and chorizo, sauté until crispy.
3. Add onion, cook until softened. Stir in garlic, tomatoes, and cream.
4. Simmer until sauce thickens, season, then toss with pasta.
Prep Time: 10 mins
Kcal: 450 kcal per serving
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Prepare Ingredients: Before heating anything, chop the chorizo, onion, and garlic. This mise en place is crucial for a smooth cooking process.
- Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of the starchy pasta water before draining.
- Crisp the Chorizo: While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add the chorizo pieces and sauté for 5-7 minutes until they release their red oil and become crispy on the edges.
- Build the Sauce: Add the finely chopped onion to the skillet with the chorizo and cook for 3-4 minutes until soft. Add the minced garlic and cook for 30 seconds until fragrant. Pour in the can of diced tomatoes (with juices) and the heavy cream. Stir well to combine.
- Simmer and Combine: Reduce heat to low and let the sauce simmer for 8-10 minutes, allowing it to thicken slightly. Season with salt and pepper. Add the drained pasta to the skillet, tossing to coat. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
- Final Touch: Serve immediately, topped with freshly grated Parmesan cheese if desired.
Serving Suggestions
This hearty pasta dish pairs beautifully with simple sides. Serve with a crisp green salad dressed with a lemon vinaigrette to cut through the richness. A side of garlic bread or crusty baguette is perfect for soaking up the creamy sauce. For a complete Spanish-inspired meal, start with a small plate of olives and manchego cheese.
How-to Summary
In short: Cook pasta. Crisp chorizo in a pan, then cook onion and garlic in the rendered fat. Add diced tomatoes and cream, simmer to thicken. Toss sauce with drained pasta, adding pasta water if needed. Season and top with Parmesan.
Frequently Asked Questions
- Can I use a different type of chorizo? Yes, but Spanish chorizo (cured and ready-to-eat) is recommended for its firm texture and smoky paprika flavor. Using raw Mexican chorizo will require fully cooking it first and will result in a different, crumbly texture.
- How can I make this dish less spicy? Opt for a mild or sweet Spanish chorizo instead of a spicy variety. You can also reduce the amount of chorizo and supplement with a milder sausage.
- What’s a good substitute for heavy cream? Full-fat coconut milk or a lower-fat option like half-and-half can work, though the sauce will be less rich. For a dairy-free version, blend soaked cashews with water for a creamy texture.
- Can I add vegetables? Absolutely. Sliced bell peppers or spinach are excellent additions. Add peppers with the onion, and stir in spinach just at the end until wilted.
- How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water or milk to revive the creamy sauce, as microwaving can cause it to separate.
Common Mistakes to Avoid
- Skipping the Pasta Water: Not reserving the starchy cooking water is a missed opportunity. It’s the key to helping the sauce emulsify and cling perfectly to the pasta.
- Overcooking the Garlic: Adding garlic at the same time as the onion can cause it to burn and turn bitter. Always add it last, just for 30 seconds before the liquid ingredients.
- Using Pre-Grated Parmesan: Freshly grated Parmesan melts and tastes far superior to the pre-grated kind, which often contains anti-caking agents.
- Not Seasoning in Layers: Season the sauce as it simmers, not just at the end. Taste and adjust after adding the tomatoes and cream, and again after combining with the pasta.
Conclusion
This Easy Chorizo Pasta is a testament to how a few quality ingredients can create a deeply flavorful and satisfying meal with minimal effort. The combination of smoky, spicy chorizo with a creamy tomato sauce is irresistibly comforting. By following the step-by-step guide and tips provided, you can master this versatile recipe and make it your own. It’s a guaranteed crowd-pleaser that turns a simple weeknight dinner into something special.