Creamy Chorizo Pasta
Creamy Chorizo Pasta is a rich and satisfying dish made with rigatoni, chorizo, chicken, red pepper, garlic, cream, and Parmesan in a velvety tomato cream sauce. It is quick enough for busy weeknights and full of bold flavor.
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Servings: 4
Ingredients
- 300 g 10.5 oz rigatoni or another short pasta
- 1 tablespoon olive oil
- 170 g 6 oz chorizo sliced
- 350 g 12 oz chicken breast diced
- 1 small red onion finely diced
- 1 small red pepper diced
- 3 garlic cloves minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon red chilli flakes
- 1 tablespoon tomato paste
- 200 ml 1 cup chicken stock
- 200 ml 1 cup double cream
- 6 fresh basil leaves roughly torn
- 1 tablespoon fresh parsley chopped
- 30 g 1/3 cup grated Parmesan
Instructions
Cook the Pasta
- Bring a large pot of water to a boil and season it generously with salt. Add the rigatoni and cook according to the package instructions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
Cook the Chorizo
- While the pasta is cooking, heat the olive oil in a large, deep pan over medium-high heat. Add the sliced chorizo and cook for 1 to 2 minutes, or until slightly crisp and the oils begin to release.
Cook the Chicken
- Add the diced chicken breast to the pan and continue to cook for 4 to 5 minutes, stirring occasionally, until the chicken is mostly cooked through.
Add the Vegetables and Aromatics
- Stir in the diced red onion and red pepper. Cook for 2 to 3 minutes, or until softened. Add the minced garlic, dried oregano, dried marjoram, red chilli flakes, and tomato paste. Stir well to combine and cook for an additional minute.
Prepare the Sauce
- Pour in the chicken stock and allow the mixture to come to a gentle boil. Reduce the heat, then stir in the double cream. Let the sauce bubble gently for 1 to 2 minutes, until slightly thickened.
Combine the Pasta and Sauce
- Add the cooked pasta to the pan and toss well to coat evenly in the sauce. If the sauce appears too thick, add a small amount of the reserved pasta water until the desired consistency is reached.
Finish the Dish
- Stir in the fresh basil, parsley, and grated Parmesan. Mix until everything is well combined. Taste and adjust the seasoning if needed.
Serve
- Serve the pasta immediately, topped with extra grated Parmesan if desired.
Notes
To make this recipe gluten free, use a certified gluten-free short pasta in place of the rigatoni. Also check that the chorizo, chicken stock, tomato paste, dried seasonings, and Parmesan are gluten free, as some packaged products may contain hidden gluten or additives. If needed, use a gluten-free thick cooking cream and always verify labels carefully to avoid cross-contamination.