Description
A rich and flavorful creamy chorizo pasta combining smoky cooked chorizo, aromatic garlic and onion, tangy vinegar, and a luscious creamy sauce tossed with rigatoni for a comforting and satisfying meal.
Ingredients
Scale
Pasta
- Kosher salt
- 16 oz. rigatoni
Sauce & Chorizo
- 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. sherry vinegar or red wine vinegar (or more to taste)
- 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
- Cook Pasta: In a large pot of boiling salted water, cook rigatoni, stirring occasionally, until just before al dente – about 2 to 3 minutes less than the package instructions. Reserve 1 cup of the pasta cooking water, then drain the pasta.
- Brown Chorizo: While pasta cooks, heat the olive oil in a large high-sided skillet over medium heat. Add the sliced chorizo and cook, turning occasionally, until it is golden brown and slightly crispy on the edges, about 4 to 5 minutes. Transfer the chorizo to a plate, leaving the oil and juices in the skillet.
- Build Sauce: In the same skillet over medium-low heat, add the finely chopped onion and cook, stirring occasionally, until translucent and softened, about 5 minutes. Stir in the tomato paste, increase heat to medium, and cook, stirring frequently, until the tomato paste darkens to a brick-red color, about 2 minutes. Add the chopped garlic, smoked paprika, and black pepper; cook while stirring until fragrant, about 1 minute. Stir in the vinegar to deglaze and combine, then add the heavy cream and softened butter, stirring until the butter is melted and the sauce is smooth. Reduce heat to low.
- Combine Pasta and Sauce: Using a large slotted spoon, transfer the cooked pasta directly into the sauce in the skillet. Increase heat to high and vigorously stir while gradually adding reserved pasta water about ⅓ cup at a time to loosen the sauce until the pasta is al dente and the sauce is glossy and creamy. You may not need all the reserved water. Return the browned chorizo and any juices back to the skillet, stirring to combine everything evenly. Adjust seasoning with more vinegar or salt as needed.
- Serve: Divide the creamy chorizo pasta among serving bowls. Garnish generously with chopped fresh parsley and finely grated Parmesan cheese. Serve immediately while warm.
Notes
- Do not overcook the pasta initially since it will finish cooking in the sauce to achieve perfect al dente texture.
- Using cooked chorizo-style sausage saves time and infuses the dish with deep, spicy flavor.
- Adjust the amount of vinegar to balance the creamy richness with bright acidity.
- If you prefer a spicier kick, choose a hot variety of chorizo.
- Reserve pasta water is key to creating a glossy, silky sauce that clings to the pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish-inspired
Keywords: Creamy chorizo pasta, rigatoni with chorizo, creamy pasta recipe, chorizo pasta skillet, easy Spanish pasta dish
