Chorizo Pasta with Mushrooms and Sun-dried Tomatoes

Name: Chorizo Pasta with Mushrooms and Sun-dried Tomatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 12 ounces penne (or other pasta); 1 teaspoon olive oil; 1/2 medium onion; 10.5 ounces Spanish chorizo sausage; 2 portobello mushrooms; 3 tablespoons sun-dried tomatoes; 3 cloves garlic; 3 dashes Italian seasoning; 1/2 cup heavy/whipping cream; salt & pepper; parmesan; Olive oil to garnish (optional); parsley

User Reviews

4.7

21 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Course
Main Course
Cuisine
American

Chorizo Pasta with Mushrooms and Sun-dried Tomatoes

Nina Acevedo

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An easy and delicious spicy chorizo pasta recipe with mushrooms and sun-dried tomatoes!

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Ingredients

Servings

12 ounces penne (or other pasta)
1 teaspoon olive oil
1/2 medium onion chopped
10.5 ounces Spanish chorizo sausage chopped
2 portobello mushrooms chopped
3 tablespoons sun-dried tomatoes
3 cloves garlic minced
3 dashes Italian seasoning
1/2 cup heavy/whipping cream
salt & pepper to taste
parmesan grated (optional)
Olive oil to garnish (optional)
parsley chopped, to garnish (optional)

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Instructions

Boil a large pot of salted water for the pasta. You can make the sauce while the pasta cooks. Cook penne al dente according to package directions.
Heat olive oil in skillet on medium heat.
Chop onion and add it to skillet.
Meanwhile, cut chorizo into desired size pieces. Add it to skillet.
While onions are chorizo are cooking, chop portobello mushrooms to desired size (I like mine roughly chopped). Add to skillet. Stir.
Add sun-dried tomatoes, garlic, and Italian seasoning to skillet, followed by the cream. Let it cook for about 5 minutes.
Once sauce and penne are cooked, drain penne and add to skillet, mixing it together. Drizzle olive oil, sprinkle chopped parsley, and add parmesan cheese and extra salt & pepper if desired. Serve immediately.

Notes

I chop everything as I go along, and so the cooking time totals around 20 minutes. If you chop it all ahead of time, just ensure that the chorizo has a few minutes to cook on its own and that you give the onions and mushrooms enough time to soften.
You can buy the ready to eat chorizo or the one that needs to be cooked; either will work.