Quick Creamy Chorizo Pasta
A really easy and flavor packed pasta sauce that I know you will make again and again! This creamy chorizo pasta recipe is rich, smoky, and bursting with flavour. Spanish chorizo in a parmesan cream sauce to die for!
Ingredients
Instructions
- 1
Boil your pasta according to package instructions, I tend to undercook by a minute so it can bubble in the sauce at the end. Reserve a cup of pasta water before draining.
- 2
While your pasta is boiling heat a large fry pan or skillet over a medium-high heat and cook chorizo for 3 minutes or until lightly golden. You won't need to use any oil as the chorizo will release some but add a drizzle if you need.
Timer: 3m - 3
Add the red onion and a big pinch of salt and continue cooking for 3 - 5 minutes until onion softens. Turn heat down if onion is coloring.
Timer: 5m - 4
Add the garlic and cook for a further 30 seconds.
- 5
Add the tomato paste and paprika and cook down for 2 minutes. All these individual additions are necessary for flavor layering, I promise!
Timer: 2m - 6
Add the cream and mix well, bring to a very gentle simmer. It will look dodgy to begin with but will come together. You might need to turn the heat down, it should never be boiling.
- 7
Add 1/3 cup pasta water and mix in well, bringing back to a gentle simmer.
- 8
Push the chorizo to one side of the pan and add the grated parmesan in two separate lots, mixing and letting the first lot melt in before adding the second.
- 9
Add the lemon juice and whisk in quickly.
- 10
Add your cooked pasta in, mix and let it gently bubble away for 1 - 2 minutes so the sauce thickens and clings to the pasta.
Timer: 2m - 11
Toss the parsley through right before serving and enjoy!