Description
This chorizo pasta with no tomato is absolutely sensational! Chorizo and cream, go together like bread and wine, and a side of parmesan.
Ingredients
Units
Scale
- 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 Tsp pasta spice
- fresh thyme
- 1/4 tsp salt (taste for salt before adding depending on the saltiness of the chorizo!)
Instructions
- 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.
Notes
Note 1
You can use any pasta type in this recipe. 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 (as used in this recipe! Rigatoni).
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.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: pasta dinner
- Cuisine: Italian
Nutrition
- Calories: 637
- Sugar: 7
- Sodium: 2355
- Fat: 32
- Saturated Fat: 16
- Carbohydrates: 36
- Fiber: 4
- Protein: 20
- Cholesterol: 86