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Creamy Chorizo Pasta in a pan topped with grated parmesan and fresh basil leaves.
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4.95 from 69 votes

Easy Creamy Chorizo Pasta

If you love pasta, you will love this flavorful, creamy chorizo pasta with a velvety tomato sauce! Make it in under 30 minutes!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: mains, meal prep
Cuisine: Spanish
Servings: 5
Calories: 667kcal
Author: Mimi Harrison
Cost: £1.80

Ingredients

  • 250 g mushrooms, thinly sliced (£1.00)
  • 1 onion, finely diced (£0.15)
  • 220 g chorizo, skin removed (£2.50)
  • 1 tube of tomato puree (£0.60)
  • 4 cloves of garlic, minced (£0.39)
  • 70 ml double cream (£1.10/2)=(£0.55)
  • 2 tbsp fresh thyme, removed from stem (£0.60)
  • 400 g rigatoni (£0.75)
  • ½ lemon, juiced (£0.30)
  • 160 g kale, washed and torn (£0.75)
  • 50 g parmesan, finely grated (£2.50/3)=(£0.83)
  • 1 bunch fresh basil (£0.60)

Cupboard Essentials

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

Instructions

  • Start by slicing the mushrooms, onion and then slice the chorizo into small pieces.
  • 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 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. Check on the kale after 5 minutes to ensure it isn't burning.
  • 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 and add the cooked mushrooms back into the pan.
  • 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.

Notes

  • Break apart chorizo for a mince-like texture to better infuse into the sauce.
  • Brown mushrooms on high heat without stirring, ensuring all moisture is cooked off before setting aside.
  • Cook chorizo on low heat to render fats for added flavour and reduced oil usage.

Nutrition

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