Creamy Chorizo Pasta
I don't think anything there's anything as comforting as a hot and creamy pasta. What more a creamy pasta that has chorizo?! Adding chorizo to it sure does complement the rich and creaminess of what's already in it. If there's one (food at home) rule I live by, it's that I NEED to have two different kinds of pasta sauces in stock…for emergency munching! One of which happens to be this. It's classic, it's timeless and you got all the good flavours in it. From the richness of the cream, to the garlicky, semi spicy and robustness of the chorizo. So let's get cooking, shall we?
- 1 kg Pasta preferably penne or any tubular pasta
- 1 L Cream cooking/heavy
- 450 g Chorizo Pamplona/Iberico (or even your local chorizo/longaniza would do the job. just don’t choose the sweet one!)
- 32 g Garlic peeled
- 238 g Onion white
- 15 g Parsley coarsely chopped
- Pinch of Thyme dried or fresh will do
- As needed Oil olive
- As needed Salt
- As needed Pepper
- STEP 1 – In a stock pot, fill it up with water, add a generous amount of salt and oil. Turn the heat up to high, cover pot with a lid and leave to boil. Once the water is boiling, drop your pasta and cook as instructed or until al dente. This usually takes 8-14 minutes, depending on what brand kind of pasta you are using. Once pasta is cooked to your liking, set about a cup of pasta water for use later on. Drain the water from the pasta using a colander. Drizzle a little bit of olive oil, give it a good toss to make sure they don’t stick to each other and set aside.
- STEP 2 – Coarsely chop the parsley for garnishing, finely chop the garlic and thinly slice the onion into julienne. Set aside in separate bowls.
- STEP 3 – Chop the chorizo into little cubes (small dice) and set aside.
- – If you end up getting a “soft” kind of chorizo, remove all the meat from its skin and set aside.
- STEP 4 – In a large sauce pan, add about a tablespoon of olive oil, turn up the heat up to medium to medium-high and add the chorizo. Cook 100g of the chorizo until brown in colour and crunchy in texture, this should take no more than 10 minutes. Turn off heat. Drain excess oil and set aside for garnish.
- STEP 5 – In the same pan, add some olive oil and onions. Sweat/sauté the onions for about 5 minutes or until tender and translucent in colour. Add the garlic and thyme and cook further for another 2 minutes.
- STEP 6 – When you are already able to smell all the ingredients placed in the pan, now add the remaining 350g of chorizo. Cook until the chorizo meat has changed in colour and in texture. Continue to mix this, but DO NOT burn the chorizo. This should take about 10 minutes or so.
- STEP 7 – Drain excess oil from the pan as you don’t want your sauce to be oily. Leave just an ample amount and add the cream. Turn the heat up to medium and leave the sauce to simmer for 8-10 minutes, stirring and checking occasionally. Season with salt and freshly cracked pepper.
- STEP 8 – When the creamy chorizo sauce is ready, add the pasta to the pan and mix well. See to it that all of the pasta are coated in sauce. Should the sauce be too thick, adjust the consistency with the pasta water that was set aside (from step 1).
- STEP 9 – Transfer your Creamy Chorizo Pasta onto a nice serving dish, garnish with the crunchy chorizo bits & chopped parsley. Serve & enjoy!
Calories: 2865kcalCarbohydrates: 269gProtein: 76gFat: 163gSaturated Fat: 91gCholesterol: 550mgSodium: 1949mgPotassium: 1180mgFiber: 12gSugar: 13gVitamin A: 5859IUVitamin C: 18mgCalcium: 331mgIron: 8mg
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