Weeknight Chorizo Pasta
My easy Chorizo Pasta combines crumbles of smoky chorizo, red bell and cubanelle peppers, and canned tomatoes tossed with rigatoni in this super simple but very delicious dish that can be ready in under an hour.
Servings: 4
Ingredients
- 1 pound rigatoni
- 1 pound bulk fresh chorizo or remove casings from links
- 1/4 cup olive oil divided
- 1 large red bell pepper seeds and stems removed, chopped
- 2 large cubanelle peppers seeds and stems removed, chopped
- 1 medium onion chopped
- 6 cloves garlic chopped
- 1 28-ounce can plum tomatoes blender pulsed
- 2 cups reserved pasta water will not need all of it
- salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 1/4 cup minced flat-leaf Italian parsley
Instructions
- Bring a large pot of salted water to boil.
- Heat a large pan to medium-high heat then add in 2 tablespoons of olive oil and the chorizo. Brown the chorizo until cooked through (about 7-10 minutes). Remove the sausage from the pan with a slotted spoon to a plate and tent with foil to keep warm.
- Add the remaining olive oil, onions, peppers, a 1/2 cup of water, and a pinch of salt. Cover with a tight fitting lid to steam for 5-7 minutes. Uncover and cook until most of the water evaporates. Turn the heat down to medium, add the garlic, and cook for another 2-3 minutes or until golden.
- Add the tomatoes to the pan and bring to a lively simmer. After 5 minutes turn the heat down to low and start boling the pasta. Cook the pasta until 1 minute less than al dente.
- Add the chorizo back to the pan and continue to simmer.
- Add the pasta to the pan and mix well to coat. Once the pasta reaches al dente, remove the pan from the heat and add the cheese. If the pasta is too dry, add some of the reserved pasta water, a few ounces at a time, until a creamy consistency is achieved.
- Taste test and season with salt and pepper as required. Mix in the parsley and serve. Enjoy!
Notes
- Chorizo. I love to use fresh chorizo for this dish but you can also use precooked chorizo sausage and sear the pieces for a few minutes per side. Hot Italian sausage is a good substitute for fresh chorizo.
- Pasta. I used rigatoni pasta for this dish but spaghetti, linguine, rigatoni, and penne are all good choices.
- Cubanelle peppers. If you can't find these peppers simply sub 1 green bell pepper.
- Leftovers. Chorizo pasta can be saved for up to 3 days and reheated in the microwave.
Nutrition
Calories: 1158kcal | Carbohydrates: 101.8g | Protein: 48.4g | Fat: 62.1g | Saturated Fat: 20.3g | Sodium: 1225mg | Fiber: 7.4g | Sugar: 12.3g | Calcium: 164mg | Iron: 6mg
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