Easy Creamy Chorizo Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
582 kcal
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Course
Main Course
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Cuisine
Italian
Easy Creamy Chorizo Pasta
Description
The recipe begins by cooking pasta to tender al dente while separately browning cut chorizo sausage to develop flavor and render some fat. Butter sautéed onions and crushed garlic soften before adding fresh or canned cherry tomatoes, which are gently broken down into a sauce. Passata and cream enrich the sauce, with sugar, salt, and pepper adjusting the balance. The returned chorizo simmers in this sauce, allowing its spices to infuse throughout.
Fresh or dried basil and parmesan fold through the sauce near the end to contribute aroma and saltiness. Finally, the hot, drained pasta combines with the sauce, absorbing some of the liquid and uniting all ingredients. The resulting texture is creamy with chunks of tomato and chorizo, complemented by the polymerized cheese strands that add depth.
This pasta works well for a simple supper or a weekend meal when a richer, sausage-laden tomato sauce is desired. It pairs with green salads or steamed vegetables to balance richness.
Leftovers can be stored for a few days, with creaminess maintained best by reheating gently and adding reserved pasta water if needed.
Ingredients
- 10 ounces tagliatelle dried (or your favorite pasta - thicker works best e.g. fettuccine, farfalle (bow-ties), shells, penne)
- 5 ounces chorizo sausage About 1 regular sized Spanish chorizo sausage, chopped into small chunks. Try to find an authentic good quality chorizo (Aldi usually has good options!).
- 2 tablespoons butter
- 4 cloves garlic crushed
- ½ onion finely chopped
- 2 cups cherry tomato around 30 to 50 tomatoes) Or use a can of cherry tomatoes instead
- 1 cup passata
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup cream (slightly more or less to taste)
- ½ cup basil Or 2 teaspoons dried basil (or mixed Italian herbs, fresh
- ½ cup Parmesan Cheese grated, plus extra for sprinkling over each dish
Instructions
- Cook the pasta until 'al dente', according to the instructions on the packet.
- Meanwhile, in a large frying pan or cast iron pot, cook the chorizo in a small drizzle of oil on a medium high heat for a couple of minutes until starting to brown. Remove from the pan with a slotted spoon and set aside.
- Now melt the butter in the pan and add the finely chopped onion, garlic and tomatoes. Let simmer on a medium heat until the tomatoes begin to soften (about 10 minutes). Then squash them into the pan a bit so that they begin to form a sauce.
- Add the passata, cream, sugar, salt and pepper to the pan (add the cream to taste – the sauce should be a deep pink to orangey red colour). Add the chorizo back into the pan as well. Then let bubble away for a few minutes while the pasta finishes cooking so that it reduces a bit.
- Stir through most of the parmesan and basil (reserve a little for sprinkling at the end).
- Drain the pasta, reserving a little of the cooking water. Add the pasta to the pan and mix it into the sauce really well. Add a little of the cooking water to loosen up the sauce if you think it’s necessary.
- Serve the pasta. Sprinkle with the remaining parmesan and fresh basil. Eat immediately!
Notes
- Tagliatelle or other wide, flat pasta like fettuccine or pappardelle work best; chunky pasta shapes such as shells or penne are good substitutes.
- If fresh cherry tomatoes aren't available, canned cherry tomatoes can be used instead.
- Avoid low-fat cream substitutes as they can cause the sauce to split; add cream gradually to reach preferred sauce color and consistency.
- Spanish chorizo from a deli provides authentic flavor; remove casing and chop before cooking.
- You can substitute pasta sauce or blended canned tomatoes for passata if needed.
- Store leftovers in an airtight container for up to 3 days; add a splash of water when reheating to restore sauce consistency.
- For best texture and flavor, store sauce and pasta separately if possible before combining.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 582 kcal
% Daily Value*
| Calories | 582kcal | 29% |
| Carbohydrates | 64g | 21% |
| Protein | 21g | 42% |
| Fat | 28g | 43% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 142mg | 47% |
| Sodium | 1107mg | 46% |
| Potassium | 694mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 1775IU | 36% |
| Vitamin C | 33mg | 37% |
| Calcium | 235mg | 24% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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