¸This chorizo pasta hits every single flavour note you want in a pasta – and then goes a bit further. Plus, it can be on the table in 20 minutes!
The chorizo does the heavy lifting in this dish. As it cooks, it releases that heavenly oil packed with smoked paprika and spice, which becomes the base of the entire sauce. You’re not just adding flavour – you’re building it from the pan up, which is why every bite tastes rich and properly seasoned.
Then there’s the layering. You have sweet, softened red onion, garlic for depth, fennel seeds for that subtle aniseed lift, more smoked paprika doubling down on that warm, smoky profile. The chilli adds a little cheeky kick that you can dial up if you like, while the tomato paste brings intensity and umami, not just acidity, so the that the sauce feels concentrated rather than thin.
The cream then takes this pasta from good to ridiculous. It smooths everything out, mellowing the spice while making the whole sauce lush and silky, and able to cling to every piece of pasta.
Speaking of pasta, the rigatoni ridges and tubes trap all that smoky, creamy sauce, so you’re not leaving flavour behind in the bowl – it’s all right there in each bite.
Finish it with a shower of parmesan and a sprinkle of fresh green parsley, and you’ll have the perfect balance of comfort and easy midweek vibes. This is exactly the kind of pasta you keep going back to for “just one more bite” (and then suddenly it’s gone).
WINE PAIRING: Pair this rich dish with a medium-bodied, acidic Australian Sangiovese, Tempranillo, or a savoury Rosé to balance out the oil and heat. These wines handle the tomato acidity and spicy chorizo, while a cold, crisp Adelaide Hills Pinot Grigio or a dry Riesling can cut through the creaminess.
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Creamy Chorizo Pasta With A Chilli tomato Tang
Recipe by Food and Vine
Make this dish hot, or not – it’s up to you how much heat you desire.
4
servings5
minutes15
minutesIngredients
400 g 14 oz dried rigatoni pasta
2 2 chorizo sausages, sliced on an angle
1 1 red onion, finely chopped
1 tsp 1 tsp fennel seeds
4 4 garlic cloves, finely chopped
3 tsp 3 tsp smoked paprika
1 tsp 1 ground chilli, or to taste
3 tbs 3 tbsp tomato paste
300 ml 1 1/4 cup thickened cream
Finely grated parmesan, to serve
Finely chopped fresh flat-leaf parsley, to serve (optional)
Method
- Cook pasta in a large saucepan of boiling salted water following packet directions, or until al dente. Drain, reserving 1/4 cup pasta water.
- Meanwhile, place chorizo in a large, deep frying pan over medium heat. Cook, turning, for 3-4 minutes or until well-seared on both sides and oil is released. Add onion and cook, stirring, for 2-3 minutes or until softened.
- Stir in fennel seeds, garlic, smoked paprika and chilli. Cook, stirring, for 30 seconds or until aromatic. Stir in tomato paste. Add cream to the pan and stir well to combine. Season with salt and freshly ground black pepper. Reduce heat to medium-low and cook, stirring occasionally, for 2 minutes or until well combined and the sauce has thickened.
- Transfer cooked pasta to the pan with the reserved pasta water and toss to combine. Serve immediately, sprinkled with parmesan and parsley, if using.
Notes
- You can use any short pasta you like for this dish, such as penne or casarecce. Rigatoni is a great choice as the creamy sauce enters the tubes as well as coating the outside.
- Choose quality chorizo from specialty grocers, if you can. They will have a lot more flavour than supermarket versions found with the sausages. Some larger supermarkets will have better quality chorizo in the deli section.
- This chorizo pasta is best eaten immediately after making, as the creamy sauce will disappear into the pasta upon sitting.
Nutrition Facts
- Serving Size: 1 serving
- Total number of serves: 4
- Calories: 852kcal
- Fat: 43g
- Saturated Fat: 26.4g
- Cholesterol: 139mg
- Sodium: 605mg
- Potassium: 539mg
- Carbohydrates: 84.7g
- Fiber: 5g
- Sugar: 7.9g
- Protein: 31.5g
- Calcium: 461mg
- Iron: 3mg
- Vitamin D: 1.4mg
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