Description
Creamy Chorizo Pasta
Indulge in a comforting bowl of creamy, smoky goodness! This Creamy Chorizo Pasta blends Spanish chorizo with garlic, shallots, tomato paste, and a splash of cream for a dish that’s rich and slightly spicy. Perfect for weeknights or when you’re craving something hearty and flavorful. Pair it with a crisp green salad for the ultimate meal!
2 tbsp olive oil
8 oz Spanish chorizo, minced
1 shallot, minced
3 garlic cloves, grated
2 tsp smoked paprika
3 tbsp tomato paste
14 oz crushed tomatoes
½ cup heavy cream
1 tbsp lemon juice
8 oz rigatoni
Salt & pepper to taste
Grated parmesan or manchego for topping
Directions:
1. Sauté chorizo, shallots, and garlic in olive oil until aromatic.
2. Add paprika and tomato paste; cook for 5 mins. Stir in tomatoes and cream; simmer for 12 mins.
3. Cook pasta al dente, reserve 1 cup water. Mix pasta, water, and sauce; simmer 5 mins.
4. Stir in lemon juice, top with cheese, and serve.
Prep Time: 15 mins
Kcal: 557
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, bring a large pot of salted water to a boil for the pasta. While it heats, heat olive oil in a large skillet or Dutch oven over medium heat. Add the minced chorizo and cook for 3-4 minutes until it releases its oils and starts to crisp. Add the minced shallot and grated garlic, cooking for another 2-3 minutes until softened and fragrant. Stir in the smoked paprika and tomato paste, cooking for a full 5 minutes to deepen the flavors. Pour in the crushed tomatoes and heavy cream, bring to a gentle simmer, and let it cook uncovered for 12 minutes, stirring occasionally. Meanwhile, cook the rigatoni until al dente, reserving one cup of the starchy pasta water before draining. Add the drained pasta and about half of the reserved water to the sauce, tossing to combine. Simmer together for 5 minutes, adding more pasta water if needed to reach a silky consistency. Finish by stirring in the lemon juice, then season with salt and pepper.
Serving Suggestions
This rich pasta is best served immediately. For a complete meal, pair it with a simple arugula salad dressed with lemon vinaigrette to cut through the creaminess. A side of crusty bread is perfect for mopping up the sauce. For toppings, grated Manchego cheese honors the Spanish chorizo, while Parmesan offers a classic Italian touch. A sprinkle of fresh parsley adds color and freshness. Consider a medium-bodied red wine like a Tempranillo or Garnacha to complement the smoky, spicy notes.
How-to Summary
In brief: Brown chorizo with shallots and garlic. Cook paprika and tomato paste to create a flavor base. Simmer with crushed tomatoes and cream. Cook pasta al dente, reserving starchy water. Combine pasta, sauce, and pasta water, simmering to finish. Stir in lemon juice, season, top with cheese, and serve.
Frequently Asked Questions
Can I use Mexican chorizo instead of Spanish? No, they are very different. Spanish chorizo is a firm, cured sausage, while Mexican chorizo is a raw, seasoned meat. Substituting will drastically alter the texture and flavor of the dish.
How can I make this dish less spicy? Use a sweet or mild Spanish chorizo instead of a spicy variety. You can also reduce or omit the smoked paprika.
What’s a good substitute for heavy cream? For a slightly lighter version, full-fat coconut milk or half-and-half can work, though the sauce will be less rich. Do not use milk, as it may curdle.
Can I prepare the sauce ahead of time? Yes, the sauce can be made 1-2 days in advance and stored in the refrigerator. Reheat gently before combining with freshly cooked pasta and reserved pasta water.
Why is reserved pasta water important? The starchy water helps emulsify the sauce, making it cling to the pasta beautifully and creating a smoother, glossier consistency.
Common Mistakes to Avoid
- Not reserving pasta water before draining, resulting in a sauce that’s too thick.
- Using the wrong type of chorizo, which changes the dish’s core character.
- Rushing the step of cooking the tomato paste and paprika; this “blooms” their flavors and is crucial for depth.
- Overcooking the pasta before adding it to the sauce, as it will continue to cook in the simmering sauce.
- Adding the lemon juice too early; it should be stirred in at the very end to preserve its bright, fresh acidity.
Conclusion
This Creamy Chorizo Pasta is a standout dish that masterfully balances smoky, spicy, and creamy elements. Its straightforward process yields restaurant-quality flavor, making it ideal for both busy evenings and special occasions. By following the detailed guide and avoiding common pitfalls, you can consistently create a comforting, impressive meal. Don’t forget the final touches of lemon juice and cheese to elevate all the rich flavors. Enjoy your culinary creation!