Description
A delightful blend of rich chorizo and creamy pasta that transforms simple ingredients into a captivating meal.
Ingredients
Scale
- 14 ounces rigatoni
- 1 tbsp unsalted butter
- 11 ounces spicy chorizo sausage
- 6 garlic cloves (minced)
- 4 tbsp tomato paste
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- ¾ cup heavy cream
- ½ cup grated Parmesan
- 2 tbsp chopped parsley (optional)
Instructions
- Prep Your Ingredients: Mince the garlic, grate the Parmesan, and remove the casings from the chorizo, cutting it into bite-sized pieces.
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Cook the rigatoni until al dente. Reserve 1 cup of cooking water before draining.
- Sauté the Chorizo: In your large skillet, melt butter over medium heat. Add the chorizo and let it cook for about 5 minutes until crispy.
- Add Garlic and Tomato Paste: Toss in the minced garlic and cook for another minute. Stir in the tomato paste and let it cook for 3 minutes.
- Season the Sauce: Incorporate oregano, salt, and pepper. Pour in the heavy cream and bring the sauce to a gentle boil. Reduce heat to low.
- Finish the Sauce: Stir in grated Parmesan until melted and combined.
- Combine and Serve: Toss in the rigatoni along with a splash of the reserved water. Adjust seasoning and add chopped parsley before serving.
Notes
For creaminess, always use fresh grated Parmesan. You can store leftovers for up to 3 days in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 4g
- Sodium: 800mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg