Jen's Chorizo Pasta

Jen's Chorizo Pasta

25 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Jen
Recipe by  Jen

“Spicy chorizo sausage served with a delectable cream sauce over pasta.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Preheat an outdoor grill for medium heat, and lightly oil the grate.
  2. Cook the sausages on the preheated grill, turning occasionally, until no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Cut into bite sized pieces; set aside.
  3. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
  4. Meanwhile, melt 1 cup of butter in a saucepan over medium heat. Stir in the garlic, and cook until softened and fragrant, about 5 minutes. Stir in the cream and red pepper flakes; bring to a simmer over medium-high heat, and whisk in the Parmesan cheese until melted. Keep warm over low heat, stirring occasionally to keep smooth.
  5. Melt the remaining 1 tablespoon of butter in a large skillet over medium-high heat. Stir in the onion, red bell pepper, and mushrooms. Cook and stir until the vegetables are tender. Once tender, stir in the chorizo pieces, and cook until hot. Combine with the penne pasta and Parmesan cream sauce to serve.

Share It

Reviews (25)

Rate This Recipe
Mrs. Bare
12

Mrs. Bare

This was an awesome pasta.. But I changed the recipe some what. I bought the chorizo from the meat market down the street. I didn't grill it because chorizo has so much flavor I didn't want to loose it and you will with grilling, so I steamed/water boiled it in a pan. When I pulled the sausage out of the pan I kept all the grease in there and sauteed the onions, bell pepper and mushrooms in the grease.. I didn't use the extra 1 tablespoon butter. It was great! :) My husband really loved it too.

PaytonsMommy
6

PaytonsMommy

Awesome!!! The only thing I changed was sauteing the onion and garlic then adding the rest of the veggies followed by the cream and cheese. It was amazing!!!!

Jmonyhan
6

Jmonyhan

This is a great recipe! I made a few minor changes, which is easy to do with most "one dish" dinners. I sauteed the mushrooms in about one cup dry white wine and then added the already partially sauteed onions and peppers. I also added the garlic at this time. After the mushrooms were soft, I added the butter, parmesan, cream and Chorizo. To this I added a drained 12 ounce can of black beans. I tasted it and it brought tears to my eyes. Thanks for a great recipe.

More Reviews

Similar Recipes

Asparagus, Chicken, and Pecan Pasta
(164)

Asparagus, Chicken, and Pecan Pasta

Tomato Basil Penne Pasta
(51)

Tomato Basil Penne Pasta

Baked Pasta with Sausage and Baby Portobello Mushroom White Sauce
(49)

Baked Pasta with Sausage and Baby Portobello Mushroom White Sauce

Gorgonzola Pear Pasta
(43)

Gorgonzola Pear Pasta

Chicken and Chorizo Pasta Bake
(31)

Chicken and Chorizo Pasta Bake

Rigatoni Pasta with Chorizo
(14)

Rigatoni Pasta with Chorizo

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 1200 cal
  • 60%
  • Fat
  • 88.8 g
  • 137%
  • Carbs
  • 62.6 g
  • 20%
  • Protein
  • 40.4 g
  • 81%
  • Cholesterol
  • 235 mg
  • 78%
  • Sodium
  • 1675 mg
  • 67%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Asparagus, Chicken, and Pecan Pasta

>

next recipe:

Tomato Basil Penne Pasta