Chorizo Pasta
Ready in just 25 minutes, full of big, bold flavors, and tossed with a rich, creamy sauce, this chorizo pasta recipe is guaranteed to be a hit! Spicy, smoky chorizo makes this dish a standout, while the cream sauce makes it feel just a little bit indulgent.
Ingredients
- 1 poundchorizo
- 1 largeonion (diced)
- 2 tablespoonsflour
- 2 teaspoonscreole seasoning
- 2 cupschicken broth
- 1 cupheavy cream
- 10 ouncesrotel tomatoes with green chiles ((1 can))
- 8 ouncesmexican blend cheese
- 16 ouncespasta (uncooked)
- chopped cilantro
- Red wine
- Harissa
- Garlic
Directions
- 1
Cook pasta to al dente per package directions, draining once done.
- 2
While the pasta cooks, heat a large skillet over medium high heat. Add the chorizo and onion and cook for 5-8 minutes breaking up the meat as you stir. Continue to cook, stirring regularly until the meat is cooked through and the onion is translucent.
- 3
Sprinkle the meat mixture with the flour and creole seasoning and stir to combine. Cook for 60-90 seconds, then add the chicken broth, heavy cream, and rotel. Whisk the sauce until smooth and bring to a boil.
- 4
Immediately reduce the heat and allow to simmer for 3-5 minutes or until the sauce starts to thicken. Then stir in the cheese, and season with salt to taste.
- 5
Add the pasta and toss to coat. Garnish with chopped cilantro.