This creamy chorizo pasta is an easy and very tasty 30-minute pasta dinner that your family will love. Make the delicious tomato and chorizo cream sauce all in one pan and from just a few simple ingredients. Toss through tagliatelle (or your favorite pasta!) and enjoy!
10ouncestagliatelledried (or your favorite pasta - thicker works best e.g. fettuccine, farfalle (bow-ties), shells, penne)
5ounceschorizo sausageAbout 1 regular sized Spanish chorizo sausage, chopped into small chunks. Try to find an authentic good quality chorizo (Aldi usually has good options!).
2tablespoonsbutter
4clovesgarliccrushed
½onionfinely chopped
2cupscherry tomatoes(around 30 to 50 tomatoes) Or use a can of cherry tomatoes instead.
1cuppassata
1teaspoonsugar
½teaspoonsalt
¼teaspoonblack pepper
½cupcream(slightly more or less to taste)
½cupfresh basilOr 2 teaspoons dried basil (or mixed Italian herbs)
½cupparmesan cheesegrated, plus extra for sprinkling over each dish
Cook the pasta until 'al dente', according to the instructions on the packet.
10 ounces tagliatelle
Meanwhile, in a large frying pan or cast iron pot, cook the chorizo in a small drizzle of oil on a medium high heat for a couple of minutes until starting to brown. Remove from the pan with a slotted spoon and set aside.
5 ounces chorizo sausage
Now melt the butter in the pan and add the finely chopped onion, garlic and tomatoes. Let simmer on a medium heat until the tomatoes begin to soften (about 10 minutes). Then squash them into the pan a bit so that they begin to form a sauce.
Add the passata, cream, sugar, salt and pepper to the pan (add the cream to taste – the sauce should be a deep pink to orangey red colour). Add the chorizo back into the pan as well. Then let bubble away for a few minutes while the pasta finishes cooking so that it reduces a bit.
1 cup passata, 1 teaspoon sugar, ½ teaspoon salt, ½ cup cream, ¼ teaspoon black pepper
Stir through most of the parmesan and basil (reserve a little for sprinkling at the end).
½ cup parmesan cheese, ½ cup fresh basil
Drain the pasta, reserving a little of the cooking water. Add the pasta to the pan and mix it into the sauce really well. Add a little of the cooking water to loosen up the sauce if you think it’s necessary.
Serve the pasta. Sprinkle with the remaining parmesan and fresh basil. Eat immediately!
Notes
Pasta: I like tagliatelle or another wide, flat pasta like fettuccine, pappardelle or even linguine. But use whichever pasta you have or like. Bigger, chunkier shapes like shells, bow-ties or penne are best. Cherry tomatoes: You can use a can of cherry tomatoes instead if you like.Cream: I don't recommend substituting with a low fat alternative such as milk or half and half since the sauce can split. However, you can add it to taste. Choose the shade of sauce you end up with (pink or orange?) by adding a little less (or more!) if you like. Chorizo: Use Spanish chorizo for the best results. You can usually find this at a supermarket deli counter. Passata: You can use pasta sauce as a substitute if you like, or even a blended can of chopped tomatoes. To store/reheat: You can store leftovers in an airtight container for up to 3 days. The pasta may soak up some of the sauce however, so add a drizzle more water before reheating gently on the stove or in the microwave.If possible, store any extra sauce and pasta separately (before mixing them together).