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
- Slice the chorizo sausage in half length-ways and then slice each half in half length-ways again. Then dice the chorizo.
- 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.
- While the chorizo is cooking, dice the garlic.
- 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.
- Pour in the tinned tomatoes and the cream and stir together.
- Add in the sugar, chili flakes, basil (chopped) and a pinch of salt and pepper.
- 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.
- While the sauce is simmering away, bring a large pot of water to the boil.
- When the sauce is almost thickened, cook the pasta according to the packet instructions.
- Drain the pasta, reserving a couple of tablespoons of the pasta water.
- Pour the pasta into the sauce and stir together until all the pasta is coated in the sauce.
- Add a tablespoon or two of the pasta water to the pasta sauce and stir together again.
- Spoon into a large serving dish (or individual pasta bowls) and top with grated parmesan and a few small basil leaves.