Creamy Chorizo Pasta

If you are stuck in a dinner rut and need something creamy, cozy, and just a little different, this creamy chorizo pasta is it. The chorizo adds bold flavor with minimal effort, and the creamy sauce comes together quickly with simple pantry ingredients. It is the kind of dinner that feels a little fancy but still works on a busy weeknight when you just want something filling and comforting on the table without overthinking it.

If you love dinners with big flavor and a little chaos, there are a few more recipes you are going to want to try next. Naan Taco Pizza is perfect for nights when everyone wants something fun and customizable, while One Pot Taco Pasta brings those same taco flavors together with minimal cleanup. For quick, no fuss options, Rotel Tacos are always a hit, and Taco Cornbread Casserole is one of those cozy, crowd pleasing dinners that works when you need something filling and familiar.

Equipment

• Measuring cups and spoons
• Wooden spoon
• Pot
• Knife
• Cutting board
• Colander

The equipment section may contain affiliate links to products we know and love.

Ingredients

• Rigatoni
• Olive oil
• Medium onion
• Garlic cloves
• Pork chorizo – 9 oz.
• Tomato paste
• Italian seasoning
• Garlic powder
• Onion powder
• Salt
• Pepper
• Heavy cream
• Parmesan cheese – grated
• Cilantro

Directions

Cook your pasta according to the instructions, reserving about a cup of the pasta water.

Heat your oil in a large skillet over medium heat. Add the onions and cook until softened. Add the chorizo and garlic, and cook until the chorizo is fully cooked. Stir in the tomato paste, Italian seasoning, garlic powder, onion powder, salt, and pepper, and cook for an additional minute.

Stir in the heavy cream, 1/4 cup of the pasta water, and the Parmesan cheese. Bring the sauce to a simmer, then add the cooked pasta. Continue cooking until the sauce thickens and the pasta is heated through. If the sauce is too thick, stir in the remaining pasta water.

Garnish with your cilantro and enjoy.

How do I serve my Creamy Chorizo Pasta?

• It serves well on its own, but it also pairs well with toasted garlic bread and a side salad.

FAQs (Because Life’s Too Busy for Guesswork)

What are substitutions that I can make?

• Rigatoni – Penne, bowtie, or elbow pasta are alternative options.
• Olive oil – Other options include avocado, grapeseed, or coconut oil. 
• Medium onion – Choose from a white or yellow onion.
• Garlic cloves – If using jarred garlic, you will need 2 tablespoons.
• Tomato paste – There is a tube option that you can put the lid back on, or the can option, and you can store what is unneeded for up to 4 days after opening.

How should I store my leftovers?

• Creamy Chorizo Pasta should be stored in an airtight container in the refrigerator for 3-4 days. To reheat, microwave in 45-60 second intervals, stirring between intervals until the desired temperature has been reached. You can also add it back to a skillet on the stovetop and add a splash of broth. Heat over medium/low heat until hot.

Creamy Chorizo Pasta

This creamy chorizo pasta is made with rigatoni, savory pork chorizo, and a rich Parmesan cream sauce. It’s a bold, comforting dinner that comes together quickly for busy weeknights.

Servings: 5 people

Author: Stephanie

Print Recipe

Prep Time:15 minutes mins

Cook Time:15 minutes mins

Total Time:30 minutes mins

Equipment

• Medium pot
• Collander
• Large skillet
• Knife and cutting board

Ingredients

• 16 oz rigatoni
• 1 tablespoon olive oil
• 1 medium onion diced
• 4 garlic cloves minced
• 9 ounces pork chorizo
• 3 tablespoons tomato paste
• 1 tablespoon Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 cups heavy cream
• 1 cup Parmesan cheese grated
• 2 tablespoons cilantro chopped

Instructions

• Cook your pasta according to the instructions, reserving about a cup of the pasta water.
• Heat your oil in a large skillet over medium heat. Add the onions and cook until softened. Add the chorizo and garlic, and cook until the chorizo is fully cooked. Stir in the tomato paste, Italian seasoning, garlic powder, onion powder, salt, and pepper, and cook for an additional minute.
• Stir in the heavy cream, 1/4 cup of the pasta water, and the Parmesan cheese. Bring the sauce to a simmer, then add the cooked pasta. Continue cooking until the sauce thickens and the pasta is heated through. If the sauce is too thick, stir in the remaining pasta water.
• Garnish with your cilantro and enjoy.

Notes

• Fresh chorizo works best for this dish because it can be broken apart and spread throughout the sauce, giving you flavor in every bite.

• If using cured chorizo, slice it instead of crumbling it. Cured chorizo holds its shape better and does not break down the same way as fresh.

• The casing on chorizo is edible, but removing it makes the meat much easier to break apart while cooking.

• This dish has a mild to medium heat depending on the chorizo you choose. Use mild or spicy chorizo to control the base heat, then add red pepper flakes or chili oil if you want more kick.

• Extra vegetables like sliced mushrooms or spinach can be added without overpowering the dish.

• Fresh chorizo works best for this dish because it can be broken apart and spread throughout the sauce, giving you flavor in every bite.

• If using cured chorizo, slice it instead of crumbling it. Cured chorizo holds its shape better and does not break down the same way as fresh.

• The casing on chorizo is edible, but removing it makes the meat much easier to break apart while cooking.

• This dish has a mild to medium heat depending on the chorizo you choose. Use mild or spicy chorizo to control the base heat, then add red pepper flakes or chili oil if you want more kick.

• Extra vegetables like sliced mushrooms or spinach can be added without overpowering the dish.