This creamy chorizo rigatoni is bold, rich and deeply comforting; the kind of pasta that feels restaurant-worthy but is easy enough for a weeknight.
Smoky, spiced chorizo melts into a tomato-based sauce with sweet onions, garlic, and a splash of cream for balance. Finished with parmesan and tossed through perfectly cooked rigatoni, it's saucy, savory and packed with flavor in every bite.
Other delicious pastas to try include this Caprese Pasta Salad, my Creamy Pasta with Crispy Chicken and my Greek Orzo Pasta Salad.
Ingredients
- Ground pork: Higher fat content creates a richer, more flavorful chorizo.
- Smoked paprika: Essential for that deep, smoky chorizo flavor.
- Passata: Smooth and slightly sweet, it forms the base of the sauce.
- Heavy cream: Softens the acidity of the tomatoes and adds richness.
- Parmesan: Brings salty depth; freshly grated melts best.
- Rigatoni: Ideal for holding onto the chunky, saucy texture.
See recipe card for quantities.
Instructions
- Step 1: If making homemade chorizo, combine all the chorizo ingredients in a bowl and mix thoroughly.
- Step 2: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until soft and lightly golden.
- Step 3: Cover and refrigerate for at least 30 minutes (or overnight for deeper flavor). Skip this step if using store-bought.
- Step 4: Stir in the garlic and tomato paste, cooking for about 30 seconds until fragrant.
- Step 5: Pour in the passata and let the sauce simmer gently for about 20-30 minutes to develop flavor.
- Step 6: Add the pasta and simmer until cooked.
Substitutions
- Use store-bought chorizo to save time; just remove it from the casing if needed.
- Swap rigatoni for penne or fusilli if that's what you have on hand.
- Replace heavy cream with crème fraîche or a splash of coconut cream for a different finish.
Variations
- Spicy version: Increase chili flakes or add a spoon of chili paste for extra heat.
- Veggie boost: Add sautéed mushrooms, spinach or roasted peppers.
- Lighter option: Use half the cream and add a splash of pasta water for a lighter sauce.
Equipment
A large skillet or sauté pan is essential for building the sauce and finishing the pasta. You'll also need a pot for boiling the pasta and a colander for draining.
A wooden spoon or spatula works best for breaking up the chorizo and stirring everything together smoothly.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or cream to loosen the sauce. This dish can be frozen, but the cream sauce may slightly change texture when reheated.
Top tip
Cook the pasta just shy of al dente, then finish it in the sauce so it absorbs all that flavor without becoming soft.
FAQ
Absolutely! Good-quality store-bought chorizo works perfectly and cuts down prep time significantly.
Related
Looking for other recipes like this? Try these:
Creamy Chorizo Pasta
Ingredients
- 1 lb ground pork 20-30% fat is ideal
- 1 teaspoon salt
- 1 tablespoon smoked paprika sweet or mix sweet + spicy
- 1 tablespoon sweet paprika
- 1 teaspoon crushed red pepper flakes adjust to heat
- ½ tablespoon tbsp ground cumin
- ½ tablespoon tbsp dried oregano
- ½ teaspoon black pepper
- 4 cloves garlic very finely minced
- 2 tablespoon red wine vinegar
- 2 tablespoon olive oil
Sauce and Pasta
- 2 tablespoon olive oil
- 1 yellow onion thinly diced
- 2 cloves garlic minced
- 1 tablespoon tomato paste
- 1 cup passata
- ½ cup heavy cream
- ½ cup shredded parmesan
- Salt and pepper to taste
- 12 oz rigatoni
Instructions
- Mix all ingredients for homemade chorizo in a shallow bowl. Use your hands to combine evenly. Let it rest for 30 minutes to overnight in the fridge. Omit this step if using store-bought chorizo.
- Heat olive oil in a skillet and sautee thinly diced onion until golden. Then add minced garlic and tomato paste and stir for 30 seconds.
- Add homemade chorizo and stir until evenly browned.
- Incorporate tomato puree and simmer for 30 minutes.
- Cook pasta following its package directions. Reserve some of the pasta water in the end.
- Add heavy cream and shredded parmesan until the cheese melts. Season with salt and pepper to taste.
- Incorporate cooked pasta and a bit of the pasta water. Stir to combine and serve immediately.
Notes
- Pre-shredded parmesan doesn't melt as smoothly. For best results, grate it yourself.
- Cook the rigatoni 1 before al dente, then finish cooking it in the sauce.This helps it absorb flavor and prevents mushiness.
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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