Easy Recipes

Creamy Chorizo Pasta

Weeknight pasta gets the Spanish treatment with a silky, smoky tomato sauce and spicy chorizo-style sausage in this 30-minute dinner recipe. It comes together in a snap thanks to basic pantry staples, and tastes like your midweek dinner took a trip to Spain!

Ingredients

• Kosher salt
• 1 lb. rigatoni
• 1/4 c. extra-virgin olive oil
• 1 (12-oz.) pkg. cooked chorizo-style sausage, cut into 1/2"-thick half-moons
• 1/2 medium red or yellow onion, finely chopped
• 6 cloves garlic, finely chopped
• 1 1/2 tsp. smoked paprika
• 1/4 tsp. freshly ground black pepper
• 3 tbsp. tomato paste
• 4 tsp. (or more) sherry vinegar or red wine vinegar
• 1/4 c. heavy cream
• 2 tbsp. unsalted butter, room temperature
• 1/4 c. fresh parsley, chopped
• 1/4 c. finely grated Parmesan

Directions

Step 1

In a large pot of boiling salted water, cook pasta, stirring occasionally, until very al dente, 2 to 3 minutes less than package instructions. Reserve 1 cup pasta water, then drain.

Step 2

Meanwhile, in a large, high-sided skillet over medium heat, heat oil. Add chorizo and cook, turning occasionally, until golden brown, 4 to 5 minutes. Transfer to a plate, leaving oil in skillet.

Step 3

In same skillet over medium-low heat, cook onion, stirring occasionally, until translucent, about 5 minutes. Add garlic, paprika, and pepper and cook, stirring, until fragrant, about 1 minute. Add tomato paste, increase heat to medium, and cook, stirring, until paste is brick-red, about 2 minutes. Stir in vinegar until combined, then stir in cream and butter until butter is melted. Reduce heat to low.

Step 4

Using a large slotted spoon, transfer pasta to sauce and increase heat to high. Vigorously stirring, add pasta water, about 1/3 cup at a time (you may not need to use it all), until pasta is al dente and sauce is glossy. Return chorizo and any accumulated juices to pot and stir to combine; add more vinegar or salt, if needed.

Step 5

Divide pasta among bowls. Top with parsley and Parmesan.