Imported from the web

Easy Creamy Chorizo Pasta (One Pot)

Name: Easy Creamy Chorizo Pasta (One Pot)
Prep time: 2 min
Cook time: 18 min
Total time: 20 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: 1 White onion (Finely diced); 4 Garlic cloves (Finely chopped); 1 tbsp Chorizo (Finely cubed; author recommends good-quality Spanish chorizo); 1 tsp Paprika; 1 tsp Dried oregano; 750 ml Chicken stock (Recipe method initially uses 500 ml and reserves the remainder to add as needed; the stated total includes stock cube plus boiling water as an alternative); 200 g Dried pasta; 200 ml Cream (Single or heavy cream, as preferred; scant cup); 1 tsp Balsamic vinegar; 25 g Parmesan (Grated); 5 g Chives (Finely sliced; small handful); Olive oil (For drizzling into the pan); Salt (To taste); Black pepper (To taste)

Imported by Jozef Daniel on SeeMeCook

A quick one-pot pasta with smoky chorizo, garlic and oregano in a creamy, lightly tangy sauce. Finished with Parmesan and fresh chives.

2 servings20 minSpanish

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

1 White onion (Finely diced)
4 Garlic cloves (Finely chopped)
1 tbsp Chorizo (Finely cubed; author recommends good-quality Spanish chorizo)
1 tsp Paprika
1 tsp Dried oregano
750 ml Chicken stock (Recipe method initially uses 500 ml and reserves the remainder to add as needed; the stated total includes stock cube plus boiling water as an alternative)
200 g Dried pasta
200 ml Cream (Single or heavy cream, as preferred; scant cup)
1 tsp Balsamic vinegar
25 g Parmesan (Grated)
5 g Chives (Finely sliced; small handful)
Olive oil (For drizzling into the pan)
Salt (To taste)
Black pepper (To taste)

Steps

1
Set a deep skillet or frying pan over medium heat and drizzle in olive oil.
2
Add the finely chopped garlic and diced onion. Fry for 3–5 minutes, until softened.
3
Add the cubed chorizo and fry for a further 3–5 minutes.
4
Add the paprika, dried oregano, 500 ml of the chicken stock, and the dried pasta. Keep the remaining stock nearby; the pasta should be just covered by liquid.
5
Cover the pan and simmer for 8–10 minutes, until the pasta is nearly al dente. Stir occasionally to prevent sticking. If the pasta sticks to the base or the pan lacks liquid, add more of the reserved stock as needed.
6
Remove the lid. Add the cream and balsamic vinegar, then season with salt and black pepper to taste. Stir to combine.
7
Leave the pasta uncovered to simmer for a couple of minutes, allowing the sauce to thicken slightly and the pasta to finish cooking.
8
Once the pasta is cooked to your liking and the sauce has reached your preferred consistency, divide it between two bowls. Top with grated Parmesan and finely sliced chives.

Notes

For a richer flavor, the author suggests optionally frying 1 tbsp tomato paste with the onion, garlic, and chorizo. Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat in the microwave with the lid ajar and a splash of milk or water to loosen the pasta. The source description of stock says 750 ml total, while the method starts with 500 ml and reserves the rest for adjustment.