Creamy Chorizo Pasta
Creamy chorizo pasta made with rigatoni, smoky chorizo, chicken breast, red pepper, and a rich tomato cream sauce. This flavorful dish is perfect for a cozy dinner and can be ready in just 30 minutes for a satisfying meal.
4 Servings
Ingredients
- 300 g 10.5 oz rigatoni or preferred short pasta
- 1 tablespoon olive oil
- 170 g 6 oz chorizo, sliced
- 350 g 12 oz chicken breast, diced
- 1 small red onion finely diced
- 1 small red bell pepper diced
- 3 garlic cloves minced
- ½ teaspoon dried oregano
- ½ teaspoon dried marjoram
- ¼ teaspoon red chili flakes
- 1 tablespoon tomato paste
- 200 ml 1 cup chicken stock
- 200 ml 1 cup double cream
- 30 g ⅓ cup grated Parmesan cheese
- 6 fresh basil leaves torn
- 1 tablespoon fresh parsley chopped
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
Sear the Chorizo:
- Heat the olive oil in a large skillet over medium heat. Add the sliced chorizo and cook for 1-2 minutes, stirring occasionally, until the edges become slightly crispy and the oils are released into the pan.
Cook the Chicken:
- Add the diced chicken breast to the skillet with the chorizo. Cook for 4-5 minutes, stirring occasionally, until the chicken is mostly cooked through and lightly golden on the outside.
Sauté the Vegetables:
- Add the diced red onion and red bell pepper to the skillet. Cook for 2-3 minutes, allowing the vegetables to soften. Stir in the minced garlic, oregano, marjoram, chili flakes, and tomato paste. Cook for another minute, letting the tomato paste slightly caramelize for deeper flavor.
Deglaze and Simmer:
- Pour in the chicken stock, stirring well to deglaze the pan and lift any bits stuck to the bottom. Let it come to a gentle simmer.
Add the Cream:
- Lower the heat slightly and stir in the double cream. Allow the sauce to gently bubble for 2 minutes, thickening slightly.
Combine Pasta and Sauce:
- Add the drained rigatoni directly to the skillet, tossing to ensure the pasta is fully coated in the sauce. If the sauce appears too thick, gradually add a splash of the reserved pasta water to loosen it.
Finish with Herbs and Cheese:
- Remove the skillet from heat. Stir in the grated Parmesan cheese, fresh basil leaves, and chopped parsley. Taste and adjust seasoning if necessary.
Serve:
- Serve immediately, garnished with additional Parmesan cheese if desired.
Notes
To make this creamy chorizo pasta gluten-free:
- Pasta: Substitute the rigatoni with gluten-free pasta, such as brown rice or quinoa pasta.
- Chorizo: Confirm the chorizo is labeled gluten-free, as some brands may contain fillers with gluten.
- Stock: Ensure the chicken stock is certified gluten-free.
- Parmesan: Confirm that the Parmesan cheese is gluten-free, as some pre-grated varieties may include additives containing gluten.