Chorizo Pasta
The ultimate comfort food, Chorizo Pasta is a creamy, hearty dish packed with flavor. It's an easy weeknight dinner that's perfect for sharing. Get ready to indulge in a delicious meal that will leave everyone wanting more!
Equipment
- Wooden Spoon
- Chef's Knife
- Saucepan
- Cutting Board
- Large Pot
- Baking Sheet
- Oven
Ingredients
- 11 ounces chorizo
- 15 ounces tomato sauce
- 14.5 ounces fire-roasted diced tomatoes
- 3 tablespoons tomato paste
- 2 cups water
- 2 cups low sodium chicken broth
- 12 ounces rigatoni pasta
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- ¾ teaspoon garlic powder
- ¼ cup Parmesan cheese
- minced parsley
- thinly sliced fresh basil
- Parmesan cheese
- red pepper flakes
Instructions
- Begin by heating a large pot or Dutch oven over medium-high heat. Once hot, add the chorizo. Cook for about 7 to 10 minutes, or until the chorizo starts to brown and crisp up.
- Next, stir in the tomato sauce, fire-roasted diced tomatoes, tomato paste, salt, Italian seasoning, and garlic powder. Allow the mixture to simmer for about 5 minutes.
- Now it’s time to add the rigatoni pasta. Pour it into the pot, followed by the chicken broth and water. Make sure the liquid slightly covers all the pasta; this is crucial for even cooking.
- Once boiling, decrease the heat to a simmer and cover the pot. Let it cook for 12 to 15 minutes, or until the pasta reaches that perfect al dente texture.
- When the pasta is cooked to your liking, remove the pot from heat. Top the dish with Parmesan cheese. Stir it in gently, allowing the cheese to melt and incorporate into the sauce.
- Before serving, garnish your Chorizo Pasta with a sprinkle of minced parsley, thinly sliced fresh basil, and a pinch of red pepper flakes for that extra pop of flavor.
Notes
- Storage: Store leftover chorizo pasta in an airtight container in the refrigerator for up to 3 days.
- Freezing: Let cool completely before transferring to a freezer-safe, airtight container or freezer bag. Pasta can be frozen for up to 3 months. Defrost overnight in the refrigerator and then reheat in the microwave or on the stove with a little added liquid over low heat, stirring frequently.