I hope you like chorizo because if you're looking for a really quick, easy and delicious pasta recipe this creamy pasta chorizo (no tomato) is worth your dinner tonight!
With a handful of ingredients and a straight-forward method that cuts your time in the kitchen in half.
Best part is that it's pasta and you know that there are 100 more ways to cook pasta and it always rises to the occasion. It's comfort and indulgence all made in just one pan, hard to beat that. Don't worry too much about the method, it's really quick, 20 to 25 minutes from start to finish and perhaps even sooner.
If you love this Creamy Pasta Chorizo recipe, have a look at some of my other delicious pasta recipes:
- Easy Chicken and Pasta Recipe
- Pasta Pronto, Quick Pasta
- Pasta Ziti Al Tonno Calabrese Recipe 10 Minutes
- Pasta With Kale
- Sun-Dried Tomato Pasta
What Do We Need?
The simplicity of this recipe lies in a few ingredients highlighting the chorizo and textured chili spice which naturally tastes absolutely incredible!
Chorizo - You need to have chorizo not sausage. Chorizo is spicy, fully cooked and cured. Sausage is a raw meat and spiced with fennel.
Onion - Normally when we make this dish we slice the onion into rings as we do in this Spicy Pickled Fish or this Traditional South African Pickled Fish however today I diced the onions for no other reason than to give the chorizo a chance to shine because sliced golden brown and crispy onion steals the show! Honestly I wish I had something more mind boggling for you but I don't 🙂
Spice - Add some Calabrese spice, just a pinch if you're concerned about the heat levels.
Pasta - What pasta do you have in your cupboards or pantry? They all work.
Penne, rigatoni, spiralli, ziti, pasta shells or even spaghetti or linguine, but here are a few tips:
Rigatoni may have a slight curve to the shape and has ridges on the outside, good for holding onto the sauce.
Penne You can tell penne pasta by the diagonal shape that it's cut, it looks pointed at the edge. Some penne also have ridges but the circumference is smaller than that of a rigatoni.
Cream - A pouring cream was used here but any other cooking cream will work well.
Cheese - Freshly grated cheese as opposed to buying it pre-grated is definitely the way to go when it comes to fresh is best. Pecorino Romano being the perfect addition.
Looking for more inspiration?
Shop our online store for quality all natural spices.
Creamy Pasta Chorizo
- 350 grams pasta (see pasta types below, Note 1)
- salt to cook the pasta
- 1 onion diced
- 250 ml fresh cream (pouring or whipped)
- 200 grams chorizo sliced into discs
- 2 Tbsps. olive oil
- 1 cup parmigiana Reggiano (freshly grated) A couple slices for serving.
- 1 teaspoon pasta spice
- fresh thyme
- ¼ teaspoon salt (taste for salt before adding depending on the saltiness of the chorizo!)
- Bring a pot of water to the boil, salt it and cook the pasta reserving about a cup of the water after.
- Meanwhile heat a non stick pan and fry the onion for 2 to 3 minutes until soft and cooked through but not brown. Add the pasta seasoning and salt (if using) while the onion cooks.
- Add the chorizo combine with the onions and continue cooking for another 1-2 minutes or until you have the chorizo has a nice brown color.
- Add the cream, simmer with the chorizo for a minute, add the cheese, gently mix it in, transfer the pasta and combine. Use a couple of tablespoons of pasta water to create a sauce if needed.
- Serve with parmesan slices, fresh thyme and a sprinkle of pasta spice.