Go Back
–+ servings
Creamy Chorizo Pasta in a pan topped with grated parmesan and fresh basil leaves.
Print Recipe
4.94 from 66 votes

The BEST Creamy Chorizo Pasta

Your new favourite comfort meal. This creamy chorizo pasta is so vibrant, flavourful and paired with lots of nutrients.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: mains, meal prep
Cuisine: Spanish
Servings: 5
Calories: 667kcal
Author: Mimi Harrison
Cost: £1.53

Equipment

Ingredients

  • 400 g rigatoni (£0.60)
  • 220 g chorizo, skin removed (£2.25)
  • 250 g mushrooms, thinly sliced (£0.50)
  • 2 tbsp fresh thyme, removed from stem (£0.50)
  • 4 cloves of garlic, minced (£0.39)
  • 1 onion, finely diced (£0.15)
  • 70 ml double cream (£1.10/2)=(£0.55)
  • ½ lemon, juiced (£0.30)
  • 1 tube of tomato puree (£0.40)
  • 160 g kale, washed and torn (£0.60)
  • 50 g parmesan, finely grated (£1.80/2)=(£0.90)
  • 1 bunch fresh basil (£0.50)

Cupboard Essentials

  • 2 tbsp rapeseed oil
  • 1 tsp chilli flakes
Metric - US Standard

Instructions

  • Start by roughly tearing apart the mince into small chunks using a fork/ or your hands. Set aside.
  • To a large non-stick frying pan add half of the rapeseed oil and increase the heat to high. Once pre-heated, add the mushrooms into the pan. Leave to brown for 3 minutes on a high heat, then stir and leave to brown for another 3 minutes.
  • Remove the browned mushrooms from the pan and season with salt. Reduce the heat to low and add the onion and torn chorizo into the pan. Gently fry to render the fat from the chorizo.
  • After 5 minutes of frying, add the tomato puree into the pan, along with the garlic, chilli flakes (optional) and fresh thyme. At this stage, add your rigatoni to salted boiling water, setting a timer to 2 minutes minus the packet time.
  • Whilst the tomato puree is gently frying away, add the kale into a baking tray and coat with the remaining rapeseed oil. Season with salt and pepper and pop in the oven for 7 minutes.
  • Now that the tomato puree has darkened, add around 4 ladles of pasta water into the pan. Stir to combine and add the cream, parmesan and lemon juice at this stage too.
  • Pour the undercooked pasta into the pan and stir until everything is incorporated. Add pasta water as necessary and cook until the sauce is nicely thickened and the pasta is perfectly cooked. Top with fresh basil and additional parmesan.

Nutrition

Calories: 667kcal | Carbohydrates: 64g | Protein: 25g | Fat: 35g