Description
This easy chorizo pasta is made with primarily pantry ingredients and ready in just 30 minutes!
Ingredients
- pasta 8 oz (225 g)
- (we recommend rigatoni or penne)
- olive oil ½ tbsp
- spanish chorizo*, sliced 8 oz (225 g)
- fire roasted tomatoes 14 oz (400 g)
- smoked paprika ½ tsp
- heavy cream ¼ c (60 ml)
- parmesan, grated (optional) ¼ c (20 g)
- salt to taste
Instructions
- Bring a large pot of salted water to boil. Cook the pasta according to package instructions until al dente.
- Heat the olive oil in a skillet over medium-high heat. Cook the chorizo until slightly crispy around the edges (about 3-5 minutes) and then set aside.
- Reduce heat to medium-low. Add the fire roasted tomatoes, smoked paprika and heavy cream. Cook for 5 minutes or until reduced to your preference, stirring often.
- Stir in the parmesan if using and season with salt to taste.
- Return the chorizo to the pan and toss the pasta with the sauce.
Notes
Spanish chorizo: Make sure to use Spanish chorizo (which tends to be fully cooked) as opposed to Mexican chorizo (which is a seasoned and ground raw sausage).
- Category: dinner
- Method: stovetop
- Cuisine: spanish
Keywords: chorizo pasta, creamy chorizo pasta, pasta with chorizo