Easy Creamy Chorizo Pasta

If you love pasta and chorizo, then you’ll love this quick and easy Creamy Chorizo Pasta. Ready in under 20 minutes and a real crowdpleaser – it’s perfect for busy weeknights!

Course Main Course, Pasta

Cuisine British, Fusion, Italian, Spanish

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 526kcal

Author Eb Gargano

Ingredients

300 g pasta (rigatoni, penne or fusilli work best)
1 tablespoon olive oil
1 medium onion finely diced
1 red (bell) pepper diced
130 g chorizo diced (I recommend you buy this ready-diced as it makes cooking this dish much quicker and easier!)
400 ml passata
75 ml double cream (US - heavy cream)
Salt and pepper to taste
10 g basil leaves plus extra for garnish (optional)
Parmesan grated (optional)

Metric - US Customary

Instructions

Cook the pasta according to packet instructions / your own preferences. Drain immediately when cooked to your liking.
Meanwhile, place the olive oil and diced onions in a fairly large saucepan and fry over a low heat, with the lid on, for 3 minutes, or until softened but not brown.
Add the red pepper and chorizo and fry on low for a further 3 minutes.
Add the passata, turn up the heat and bring to the boil, then turn the heat right down and simmer for 5 minutes.
When the 5 minutes are up, add the cream and cook for 1 more minute over a low heat, then turn off the heat.
Tip the cooked pasta into the sauce and turn the pasta in the sauce until it is well coated.
Rip up the basil and stir it into the pasta.
Serve garnished with more basil – on its own or with grated cheese.

Notes

Suitable for freezing (sauce only).
Nutrition information is approximate and meant as a guideline only.

Nutrition