Smoky Beef Chorizo Rigatoni in Parmesan Cream Sauce

Ingredients

• 7 oz Dried pasta (Rigatoni or Penne)
• 5 oz Beef or turkey chorizo (cubed)
• 3 cup Chicken stock (divided)
• 1 cup Heavy cream
• 0.25 cup Parmesan cheese (grated)
• 1 White onion (diced)
• 4 cloves Garlic (chopped)
• 1 tsp Paprika
• 1 tsp Dried oregano
• 1 tsp Balsamic vinegar
• Fresh chives (sliced, for garnish)
• 1 tbsp Olive oil (for sautéing)
• Salt (to taste)
• Black pepper (to taste)

Steps

1. 1

   Heat olive oil in a deep skillet over medium heat.

2. 2

   Add the diced white onion and chopped garlic to the skillet and sauté for 3-5 minutes until they are softened and fragrant.

3. 3

   Add the cubed beef or turkey chorizo to the skillet and fry for about 5 minutes until browned and the flavorful oils are released.

4. 4

   Stir in 1 teaspoon of paprika and 1 teaspoon of dried oregano.

5. 5

   Add the dry pasta and 2 cups of the chicken stock to the skillet.

6. 6

   Cover the skillet and simmer for 8-10 minutes, adding more of the remaining chicken stock if needed, until the pasta is cooked al dente.

7. 7

   Stir in 1 cup of heavy cream and 1 teaspoon of balsamic vinegar.

8. 8

   Season the mixture with salt and black pepper to taste.

9. 9

   Simmer uncovered for approximately 2 minutes until the sauce thickens and thoroughly coats the pasta.

10. 10

    Top with 1/4 cup of grated parmesan cheese and sliced fresh chives. Serve hot.

Notes

This is a one-pot recipe, meaning the pasta cooks directly in the stock and cream. Ensure you monitor the liquid levels during the simmering stage to prevent sticking.

Nutrition per serving

• main
• pasta
• one-pot
• dinner
• quick
• beef chorizo
• creamy
• halal-friendly