Creamy Chorizo & Tomato Rigatoni

This creamy chorizo pasta is the ULTIMATE comfort food. It’s so straight forward to make, takes very little actual cooking time (basically just chop a few bits and throw them into a pot) and is such a crowd pleaser – everyone I make this for loves it. Ideal for a cosy night in or when your having friends or family over for dinner – this is a guaranteed winner.

This serves 2 hungry people.


  • 125g of raw chorizo sausage (I use raw gubeen chorizo but you can use whichever type you prefer)
  • 1 tin of chopped tomatoes
  • 1 large bunch of basil
  • 125ml cream
  • 2 teaspoons of caster sugar
  • 2 large cloves of garlic
  • 1/4 teaspoon of chili flakes
  • 200g rigatoni pasta


  1. Slice the chorizo sausage in half length-ways and then slice each half in half length-ways again. Then dice the chorizo.
  2. In a medium pot, heat 1 tablespoon of olive oil over medium heat and add the chorizo. Leave this to cook for around 5 minutes, stirring every now and then.
  3. While the chorizo is cooking, dice the garlic.
  4. When the chorizo has released it’s gorgeous orange oil, and has started to colour, add the diced garlic and stir for 20 – 30 seconds.
  5. Pour in the tinned tomatoes and the cream and stir together.
  6. Add in the sugar, chili flakes, basil (chopped) and a pinch of salt and pepper.
  7. Allow the sauce to simmer gently for around 15 – 20 minutes, until the sauce has thickened nicely. Stir every now and then to make sure nothing is sticking to the bottom of the pot.
  8. While the sauce is simmering away, bring a large pot of water to the boil.
  9. When the sauce is almost thickened, cook the pasta according to the packet instructions.
  10. Drain the pasta, reserving a couple of tablespoons of the pasta water.
  11. Pour the pasta into the sauce and stir together until all the pasta is coated in the sauce.
  12. Add a tablespoon or two of the pasta water to the pasta sauce and stir together again.
  13. Spoon into a large serving dish (or individual pasta bowls) and top with grated parmesan and a few small basil leaves.


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