Creamy Chorizo Pasta
This creamy chorizo rigatoni is rich, cozy, and packed with bold flavor. The homemade pork chorizo is infused with smoky paprika, garlic, and a subtle kick of heat, simmered into a tomato-based sauce with sweet onions and a hint of cream. Finished with parmesan, it’s saucy, savory, and the kind of pasta that feels indulgent but totally worth it.
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Servings: 4
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
Chorizo relies on fat for flavor and texture. If you’re making the homemade version, aim for 20–30% fat ground pork. Lean pork will make the sauce drier and less rich.
- 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.
- 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
Calories: 944kcal | Carbohydrates: 77g | Protein: 38g | Fat: 54g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Cholesterol: 124mg | Sodium: 913mg | Potassium: 1014mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2649IU | Vitamin C: 12mg | Calcium: 239mg | Iron: 4mg
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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