# Easy Creamy Chorizo Sausage Pasta

A rich, creamy, and savory pasta dish featuring smoky chorizo, garlic, and fresh herbs that comes together quickly for a cozy weeknight dinner.

- Servings: 4 servings
- Prep time: 5 min
- Cook time: 20 min
- Total time: 25 min
- Cuisine: American
- Category: Dinner
- Difficulty: easy
- Language: en

## 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)

## Instructions

1. Bring a pot of water to a boil and cook your pasta until al dente. Reserve some pasta water, then drain and set aside.
2. Heat olive oil in a large pan over medium heat. Add the sausage and cook, breaking it into small pieces, until browned and fully cooked.
3. Remove the sausage from the pan using a slotted spoon and set aside.
4. In the same pan, sauté the red bell pepper, shallot, and garlic, seasoning lightly with salt.
5. Stir in chili crisp, smoky paprika, garlic powder, chicken bouillon, and chicken stock if using. Add tomato paste or tomato puree if desired.
6. Return the sausage to the pan and pour in the heavy cream. Simmer gently until the sauce thickens slightly.
7. Add the cooked pasta and a splash of reserved pasta water if needed. Toss and let simmer together so the pasta absorbs the sauce.
8. Remove from heat and stir in the Parmesan cheese and fresh parsley. Adjust seasoning with salt and pepper to taste and serve immediately.

## Equipment

- pasta pot
- large skillet
- slotted spoon
- measuring cups
- wooden spoon
- cutting 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.

## Source

- Original video: https://majasrecipes.com/easy-creamy-chorizo-sausage-pasta-20-minute-recipe/?utm_source=ig&utm_medium=social&utm_content=link_in_bio&fbclid=PAZnRzaAUmEjVleHRuA2FlbQIxMQBwZG9mAmZkaWQWUPO8Fw-xBTbiYz321JqVUmfgUfbry3NydGMGYXBwX2lkDzEyNDAyNDU3NDI4NzQxNAABpzb8diOQDT2gY85z59QASi6KqCI68Qq1pRcRrUH75JD045QNyHNm8rQE5GxP_aem_3QGzk2opm0XhHY32s0hp7w#recipe
- Recipe page: https://www.cliprecipe.com/recipe/fd90c20e-589e-47a5-851b-69fb45bf772c
- Extracted: 2026-09-27

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt