Creamy Garlic Chorizo Sausage Pasta
Creamy Garlic Chorizo Sausage Pasta
Ingredients
- 1 pound Italian pork sausages
- 12 ounces ditalini pasta
- 1 red pepper, diced
- 2 shallots, diced
- 4 cloves garlic, minced
- 1/2 teaspoon salt, or to taste
- 1 teaspoon chili crisp
- 1 cup heavy cream
- 1 teaspoon paprika
- 1 teaspoon dried herbs, (such as parsley or oregano)
- 1/2 cup Parmigiano Reggiano cheese, grated, plus more for serving
- 1/4 cup fresh parsley, chopped
Instructions
- 1
Bring a large pot of salted water to a boil. Add the ditalini pasta and cook according to package directions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
⏱️ 10 min
- 2
While the pasta cooks, brown the Italian pork sausages in a large skillet over medium heat for 5 minutes, breaking them up with a spoon, until fully cooked and juicy. Drain any excess fat from the skillet and set the cooked sausage aside.
⏱️ 5 min
- 3
In the same skillet, add the diced red pepper, diced shallots, and minced garlic. Sauté over medium heat for 5-7 minutes, until the vegetables are softened. Season with salt and chili crisp.
⏱️ 7 min
- 4
Return the cooked sausage to the skillet with the sautéed vegetables. Pour in the heavy cream and add the paprika and dried herbs. Bring to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until the sauce has thickened nicely.
⏱️ 5 min
- 5
Add the cooked ditalini pasta to the skillet with the sauce. Stir in the grated Parmigiano Reggiano cheese and fresh chopped parsley. Mix everything well until the pasta is fully coated in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min
- 6
Serve immediately, garnished with additional grated Parmigiano Reggiano cheese and fresh parsley, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Garlic Chorizo Sausage Pasta
- 1 pound Italian pork sausages
- 12 ounces ditalini pasta
- 1 red pepper, diced
- 2 shallots, diced
- 4 cloves garlic, minced
- 1/2 teaspoon salt, or to taste
- 1 teaspoon chili crisp
- 1 cup heavy cream
- 1 teaspoon paprika
- 1 teaspoon dried herbs, (such as parsley or oregano)
- 1/2 cup Parmigiano Reggiano cheese, grated, plus more for serving
- 1/4 cup fresh parsley, chopped
Instructions
- 1
Bring a large pot of salted water to a boil. Add the ditalini pasta and cook according to package directions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
⏱️ 10 min - 2
While the pasta cooks, brown the Italian pork sausages in a large skillet over medium heat for 5 minutes, breaking them up with a spoon, until fully cooked and juicy. Drain any excess fat from the skillet and set the cooked sausage aside.
⏱️ 5 min - 3
In the same skillet, add the diced red pepper, diced shallots, and minced garlic. Sauté over medium heat for 5-7 minutes, until the vegetables are softened. Season with salt and chili crisp.
⏱️ 7 min - 4
Return the cooked sausage to the skillet with the sautéed vegetables. Pour in the heavy cream and add the paprika and dried herbs. Bring to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until the sauce has thickened nicely.
⏱️ 5 min - 5
Add the cooked ditalini pasta to the skillet with the sauce. Stir in the grated Parmigiano Reggiano cheese and fresh chopped parsley. Mix everything well until the pasta is fully coated in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min - 6
Serve immediately, garnished with additional grated Parmigiano Reggiano cheese and fresh parsley, if desired.