Name: Creamy Chorizo Pasta
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Kosher salt -; 1 lb. rigatoni -; 1/4 c. extra-virgin olive oil -; 1 (12-oz.) pkg. cooked chorizo-style sausage, cut into 1/2"-thick half-moons -; 1/2 medium red or yellow onion, finely chopped -; 6 cloves garlic, finely chopped -; 1 1/2 tsp. smoked paprika -; 1/4 tsp. Freshly ground black pepper -; 3 tbsp. tomato paste -; 4 tsp. (or more) sherry vinegar or red wine vinegar -; 1/4 c. heavy cream -; 2 tbsp. unsalted butter, room temperature -; 1/4 c. fresh parsley, chopped -; 1/4 c. finely grated Parmesan -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Creamy Chorizo Pasta

1. Kosher salt -

2. 1 lb. rigatoni -

3. 1/4 c. extra-virgin olive oil -

4. 1 (12-oz.) pkg. cooked chorizo-style sausage, cut into 1/2"-thick half-moons -

5. 1/2 medium red or yellow onion, finely chopped -

6. 6 cloves garlic, finely chopped -

7. 1 1/2 tsp. smoked paprika -

8. 1/4 tsp. Freshly ground black pepper -

9. 3 tbsp. tomato paste -

10. 4 tsp. (or more) sherry vinegar or red wine vinegar -

11. 1/4 c. heavy cream -

12. 2 tbsp. unsalted butter, room temperature -

13. 1/4 c. fresh parsley, chopped -

14. 1/4 c. finely grated Parmesan -

How to cook deliciously - Creamy Chorizo Pasta

1. Stage

In a large pot of boiling salted water, cook pasta, stirring occasionally, until very al dente, 2 to 3 minutes less than package instructions. Reserve 1 cup pasta water, then drain.

2. Stage

Meanwhile, in a large, high-sided skillet over medium heat, heat oil. Add chorizo and cook, turning occasionally, until golden brown, 4 to 5 minutes. Transfer to a plate, leaving oil in skillet.

3. Stage

In same skillet over medium-low heat, cook onion, stirring occasionally, until translucent, about 5 minutes. Add garlic, paprika, and pepper and cook, stirring, until fragrant, about 1 minute. Add tomato paste, increase heat to medium, and cook, stirring, until paste is brick-red, about 2 minutes. Stir in vinegar until combined, then stir in cream and butter until butter is melted. Reduce heat to low.

4. Stage

Using a large slotted spoon, transfer pasta to sauce and increase heat to high. Vigorously stirring, add pasta water, about 1/3 cup at a time (you may not need to use it all), until pasta is al dente and sauce is glossy. Return chorizo and any accumulated juices to pot and stir to combine; add more vinegar or salt, if needed.

5. Stage

Divide pasta among bowls. Top with parsley and Parmesan.