Easy Creamy Chorizo Sausage Pasta

Ingredients

• 1 lb Chorizo pork sausage (Casings removed)
• 2 tbsp Olive oil
• 1 Red bell pepper (Diced)
• 1 Shallot (Finely diced)
• 4 cloves Garlic (Minced)
• 1 tsp Chili crisp (Optional, for heat)
• 1 tsp Garlic powder
• 1 tsp Chicken bouillon or Vegeta seasoning (Use one or the other)
• 1 tsp Smoked paprika
• 2 cups Heavy cream
• 15 oz Ditalini pasta (Cooked al dente before adding to the sauce)
• 1 cup Parmigiano Reggiano (Freshly grated)
• 2 tbsp Fresh parsley (Chopped)
• Salt (To taste)
• Black pepper (To taste)
• 1 tsp All-purpose flour (Optional thickening slurry, only if the sauce is too thin)
• 0.333 cup Cold water (Optional; use with the flour for thickening)

Steps

1. 1

   Bring a pot of water to a boil and cook the ditalini pasta until al dente. Reserve some pasta water, then drain the pasta and set it aside.

2. 2

   Heat the olive oil in a large skillet over medium heat.

3. 3

   Add the chorizo sausage and cook for about 5 minutes, breaking it into small pieces as it browns, until fully cooked and juicy.

4. 4

   Remove the cooked sausage from the skillet and set it aside.

5. 5

   Add the diced red pepper, shallot, and minced garlic to the same skillet. Season lightly with salt and sauté for 6–7 minutes, until the vegetables are softened and fragrant.

6. 6

   Stir in the chili crisp, if using.

7. 7

   Return the sausage to the skillet. Pour in the heavy cream, then add the garlic powder, chicken bouillon or Vegeta seasoning, and smoked paprika.

8. 8

   Simmer gently for about 7 minutes, until the cream sauce thickens slightly and coats a spoon.

9. 9

   If the sauce is too thin, whisk the flour and cold water together in a small bowl until completely smooth. Remove the skillet from the heat, slowly stir in the slurry, return the skillet to low heat, and simmer for 1–2 minutes until thickened.

10. 10

    Add the cooked pasta to the skillet and toss well. Add a splash of the reserved pasta water if needed, then let everything simmer together for another 4–5 minutes so the pasta absorbs the sauce.

11. 11

    Remove the skillet from the heat and stir in the freshly grated Parmigiano Reggiano and chopped parsley.

12. 12

    Taste and adjust with salt and black pepper. Serve immediately.

Notes

The recipe page lists a 20-minute cook time and 25-minute total time. The body also mentions that Italian sausage, Mexican chorizo, or Spanish chorizo may be used, and that short sturdy pasta such as penne or rigatoni can substitute for ditalini. Optional additions mentioned in the body include tomato paste or tomato purée for a richer tomato-style base and a small squeeze of lemon juice at the finish. Cook to a minimum internal temperature of 165°F (74°C), avoid using utensils that touched raw meat on cooked food, and do not leave the finished pasta at room temperature for an extended period.

Nutrition per serving

• main
• pasta
• weeknight dinner
• 20-minute meal
• creamy
• stovetop
• comfort food
• spicy