Chorizo Pasta Recipe
Make Chorizo Pasta Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Chorizo & Vegetables
Sauce
Finishing & Garnish
Method
Pasta
- 1
Boil pasta
Bring 4 cups of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 12 oz dried penne or rigatoni and cook until al dente according to package instructions (usually 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.
Chorizo & Vegetables
- 2
Render chorizo
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 8 oz crumbled chorizo and cook, breaking up with a spoon, until browned and most fat has rendered, about 5–6 minutes.
- 3
Sauté vegetables
Add the finely diced onion (1 cup) and diced red bell pepper (1 cup) to the skillet with the chorizo. Sauté until the onion is translucent and pepper softened, about 5 minutes. Add 3 minced garlic cloves and 1 tsp crushed red pepper flakes and cook 30–60 seconds until fragrant, stirring constantly so garlic doesn’t burn.
Sauce
- 4
Build sauce
Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize slightly. Add 14 oz crushed tomatoes and 1 cup chicken or vegetable stock; stir to combine. Add 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp sugar (optional), 1 tsp salt, and 1/2 tsp freshly ground black pepper. Bring sauce to a gentle simmer.
- 5
Simmer
Reduce heat to low and simmer uncovered for 8–10 minutes to thicken slightly, stirring occasionally. Taste and adjust seasoning (add more salt, pepper, or a pinch of sugar if needed).
Finishing & Combine
- 6
Enrich sauce
Stir 1/2 cup half-and-half or heavy cream into the sauce and simmer 1–2 minutes until warmed through and the sauce takes on a creamy texture.
- 7
- 8
Finish and garnish
Remove from heat and stir in 1/2 cup grated Parmesan cheese until melted and evenly distributed. Adjust seasoning. Sprinkle 2 tablespoons chopped fresh parsley and 1 teaspoon lemon zest over the pasta. Serve immediately.