Easy Creamy Chorizo Sausage Pasta
Easy Creamy Chorizo Sausage Pasta
25m
Serves 4
Directions
- 1Bring a pot of water to a boil and cook your pasta until al dente. Reserve some pasta water, then drain and set aside.
- 2Heat olive oil in a large pan over medium heat. Add the sausage and cook, breaking it into small pieces, until browned and fully cooked.
- 3Remove the sausage from the pan using a slotted spoon and set aside.
- 4In the same pan, sauté the red bell pepper, shallot, and garlic, seasoning lightly with salt.
- 5Stir in chili crisp, smoky paprika, garlic powder, chicken bouillon, and chicken stock if using. Add tomato paste or tomato puree if desired.
- 6Return the sausage to the pan and pour in the heavy cream. Simmer gently until the sauce thickens slightly.
- 7Add the cooked pasta and a splash of reserved pasta water if needed. Toss and let simmer together so the pasta absorbs the sauce.
- 8Remove from heat and stir in the Parmesan cheese and fresh parsley. Adjust seasoning with salt and pepper to taste and serve immediately.
Ingredients
- 1 lb chorizo pork sausage
- 2 tbsp olive oil
- 1 whole red bell pepper, diced
- 1 whole shallot, finely diced
- 4 whole garlic clove, minced
- 1 tsp chili crisp (optional)
- 1 tsp garlic powder
- 1 tsp chicken bouillon or vegeta seasoning
- 1 tsp smoked paprika
- 2 cup heavy cream
- 15 oz ditalini pasta, cooked al dente
- 1 cup parmigiano reggiano, freshly grated
- 2 tbsp fresh parsley, chopped
- salt (optional)
- black pepper (optional)
Equipment
pasta potlarge skilletslotted spoonmeasuring cupswooden spooncutting board
Tips
- If using Spanish chorizo, slice thin since it is firmer.
- Let the sauce simmer patiently to build flavor layers.
- Freshly grated parmesan cheese melts better and tastes richer.
- If the sauce is too thin, mix 1 tsp flour with 1/3 cup cold water to create a slurry and stir into the sauce while heating to thicken.
- Mexican chorizo is spicier and softer; Italian sausage is milder; Spanish chorizo is firmer and smokier.
- Substitutions: Half-and-half for heavy cream, tomato sauce or puree for tomato paste, vegetable stock for chicken stock, green beans for red peppers, taco seasoning for smoked paprika.
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