Quick Creamy Chorizo Pasta
A really easy and flavor packed pasta sauce that I know you will make again and again!
Servings: 2 people
Ingredients
- 200 grams dried pasta or 300 grams fresh
- 120 grams chorizo sausage sliced into 0.5cm rounds
- ½ small red onion finely diced
- 2 - 3 fresh garlic cloves minced
- 3 tablespoons tomato paste
- 1 teaspoon paprika
- ¾ cup cream
- 40 grams parmesan very finely grated
- 1 tablespoon fresh lemon juice
- ½ cup packed Italian parsley finely chopped
- salt and pepper to taste
Instructions
- Boil your pasta according to package instructions, I tend to undercook by a minute so it can bubble in the sauce at the end. Reserve a cup of pasta water before draining.
- While your pasta is boiling heat a large fry pan or skillet over a medium-high heat and cook chorizo for 3 minutes or until lightly golden. You won't need to use any oil as the chorizo will release some but add a drizzle if you need.
- Add the red onion and a big pinch of salt and continue cooking for 3 - 5 minutes until onion softens. Turn heat down if onion is coloring.
- Add the garlic and cook for a further 30 seconds.
- Add the tomato paste and paprika and cook down for 2 minutes. All these individual additions are necessary for flavor layering, I promise!
- Add the cream and mix well, bring to a very gentle simmer. It will look dodgy to begin with but will come together. You might need to turn the heat down, it should never be boiling.
- Add ⅓ cup pasta water and mix in well, bringing back to a gentle simmer.
- Push the chorizo to one side of the pan and add the grated parmesan in two separate lots, mixing and letting the first lot melt in before adding the second.
- Add the lemon juice and whisk in quickly.
- Add your cooked pasta in, mix and let it gently bubble away for 1 - 2 minutes so the sauce thickens and clings to the pasta.
- Toss the parsley through right before serving and enjoy!
- Check out the video below to see the sauce come together!
Video
Notes
Pasta - please weigh your pasta portions, it takes two seconds and ensures the perfect pasta to sauce ratio!
Red onion - my half weighed 90 grams.
Chorizo - This recipe uses cured Spanish chorizo, it comes ready to eat. If you wanted to use fresh chorizo I suggest squeezing it out of the casings and frying it like ground meat. You could look at my Creamy Sausage Pasta for reference.
Storage - This pasta will keep in the fridge in an airtight container for 2 -3 days.
If you want to try a similar style sauce with a much more Italian flavor then definitely check out my Creamy Nduja Pasta.
Want to make some pasta? You are in the right place, it's my specialty! Check out my Homemade Pasta Dough recipe, it's foolproof and so easy to follow.