Creamy Chorizo Pasta Recipe

Ingredients

Sausage and Sauce

• 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
• 2 cups heavy cream

Pasta and Garnish

• 15 oz ditalini pasta cooked al dente
• 1 cup freshly grated Parmigiano Reggiano
• 2 tablespoon fresh parsley chopped
• Salt & black pepper to taste

Instructions

1. 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 cooked and juicy. Remove from the pan and set aside.
2. In the same pan, add the diced red bell pepper, shallot, and minced garlic. Season lightly with salt and sauté for 6–7 minutes until softened and fragrant. Stir in chili crisp if using.
3. Return the cooked chorizo to the pan. Pour in the heavy cream and add garlic powder, chicken bouillon or Vegeta seasoning, and smoked paprika. Simmer gently for about 7 minutes, stirring occasionally, until the sauce thickens slightly.
4. Add the cooked ditalini pasta to the sauce and toss well to combine. Let the pasta simmer with the sauce for another 4–5 minutes so it absorbs the flavors.
5. Remove the pan from heat and stir in the freshly grated Parmigiano Reggiano and chopped parsley. Taste and adjust seasoning with salt and black pepper. Serve immediately while hot.

Notes

• If the sauce isn’t thick enough, simmer it a few minutes longer or add a small amount of cornstarch slurry to thicken.
• For a spicier dish, increase the chili crisp or add red pepper flakes.
• Use gluten-free pasta to make the dish gluten free if needed.
• Freshly grated Parmesan delivers better flavor than pre-grated cheese.
• Reserve some pasta cooking water to loosen the sauce if it becomes too thick.