Description
This Easy Creamy Chorizo Sausage Pasta is a flavorful and quick 20-minute recipe perfect for a comforting main course. Featuring spicy chorizo, a rich cream sauce, and tender pasta, it’s a delightful dish that combines bold seasoning with creamy textures for a satisfying meal.
Ingredients
Scale
Sausage Mixture
- 1 lb chorizo pork sausage casings removed
- 2 tablespoon olive oil
- 1 red bell pepper diced
- 1 shallot finely diced
- 4 garlic cloves minced
- 1 teaspoon chili crisp optional, for heat
- 1 teaspoon garlic powder
- 1 teaspoon chicken bouillon or Vegeta seasoning
- 1 teaspoon smoked paprika
Sauce and Pasta
- 2 cups heavy cream
- 15 oz ditalini pasta cooked al dente
- 1 cup freshly grated Parmigiano Reggiano
- 2 tablespoon fresh parsley chopped
- Salt & black pepper to taste
Instructions
- Cook the sausage: Heat olive oil in a large skillet over medium heat. Add the chorizo sausage, breaking it up as it cooks. Cook for about 5 minutes until fully browned and juicy, then remove from the pan and set aside.
- Sauté the vegetables: In the same skillet, add the diced red bell pepper, shallot, and minced garlic. Lightly season with salt and sauté for 6 to 7 minutes until the vegetables are softened and fragrant. Stir in the optional chili crisp for added heat.
- Prepare the cream sauce: Return the cooked sausage to the skillet. Pour in the heavy cream and add garlic powder, chicken bouillon (or Vegeta seasoning), and smoked paprika. Let the sauce simmer gently for about 7 minutes to thicken slightly. If the sauce is too thin, continue simmering until desired thickness is reached.
- Toss with pasta: Add the cooked ditalini pasta to the skillet and toss thoroughly to coat the pasta in the sauce. Allow the mixture to simmer together for another 4 to 5 minutes so the pasta absorbs the flavors.
- Finish and serve: Remove the skillet from heat. Stir in the freshly grated Parmigiano Reggiano and chopped parsley. Taste and adjust seasoning with salt and black pepper as needed. Serve immediately while hot.
Notes
- For a thicker sauce, simmer it a few minutes longer or add a small pinch of cornstarch slurry while simmering.
- You can substitute chicken bouillon with vegetable bouillon for a vegetarian twist, but omit chorizo in that case.
- Use freshly grated Parmesan for best flavor and texture.
- If you prefer less heat, omit the chili crisp.
- Cook pasta just al dente to avoid it becoming mushy after simmering in sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 45 g
- Saturated Fat: 20 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 110 mg
