Ingredients

Kosher salt

16 oz. rigatoni

1/4 cup extra-virgin olive oil

(12-oz.) package cooked chorizo-style sausage, cut into ½”-thick half-moons

1/2 medium red or yellow onion, finely chopped

3 tbsp. tomato paste

6 cloves garlic, finely chopped

1 1/2 tsp. smoked paprika

1/4 tsp. freshly ground black pepper

4 tsp. (or more) sherry vinegar or red wine vinegar

1/2 cup heavy cream

4 tbsp. unsalted butter, softened

1/4 cup fresh parsley leaves, coarsely chopped

1 oz. Parmesan, finely grated (about ½ cup)

Instructions

Step 1: In a large pot of boiling salted water, cook rigatoni, stirring occasionally, until just before al dente—about 2 to 3 minutes less than package instructions. Reserve 1 cup of the pasta water, then drain the pasta.

Step 2: While the pasta cooks, heat olive oil in a large, high-sided skillet over medium heat. Add the chorizo and cook, turning occasionally, until golden brown, about 4 to 5 minutes. Transfer the chorizo to a plate, leaving the oil in the skillet.

Step 3: Reduce heat to medium-low and add the chopped onion to the skillet. Cook, stirring occasionally, until translucent, about 5 minutes. Stir in tomato paste, increase heat to medium, and cook while stirring until the paste turns brick-red, about 2 minutes. Add garlic, smoked paprika, and black pepper and cook until fragrant, about 1 minute.

Step 4: Stir in the vinegar until combined, then add heavy cream and softened butter, stirring until the butter melts. Reduce heat to low.

Step 5: Using a large slotted spoon, transfer the cooked pasta to the sauce and increase heat to high. Stir vigorously, adding reserved pasta water about ⅓ cup at a time, until the pasta is al dente and the sauce is glossy—you may not need all the water.

Step 6: Return the chorizo and any accumulated juices to the skillet. Stir to combine and adjust seasoning with more vinegar or salt if needed.

Step 7: Divide the pasta among bowls and top with fresh parsley and grated Parmesan before serving.

Tips & Variations

For a spicier kick, use spicy chorizo or add a pinch of red pepper flakes with the paprika.

If you prefer a lighter sauce, substitute half-and-half for the heavy cream.

Try adding roasted red peppers or sautéed mushrooms for extra flavor and texture.

Use gluten-free pasta to make this dish gluten-free without sacrificing taste.

FAQs

Can I use fresh chorizo instead of cooked chorizo?

Yes, you can use fresh chorizo, but be sure to cook it thoroughly and drain excess fat before proceeding with the recipe to avoid a greasy sauce.

What can I substitute for sherry vinegar?

If you don’t have sherry vinegar, red wine vinegar or apple cider vinegar are good alternatives that will maintain the dish’s bright acidity.

Dinner

Creamy Chorizo Pasta Recipe

Introduction