The Creamy Chorizo Pasta You Didn’t Know You Needed

We’ve all been there: you open the fridge, stare blankly at the shelves, and wonder how to jazz up weeknight dinner. Well, the universe smiled on me this week. The lovely folks over at V&V Supremo sent over a gorgeous care package packed to the brim with authentic goodies.

While my brain instantly screamed “Tacos! Quesadillas!”, my stomach was craving total comfort food. So, I decided to take their incredible chicken chorizo sausage on a little detour to Italy.

The result? An absolutely velvety, smoky, and downright addictive Creamy Chorizo Pasta. It’s fast enough for a Tuesday night but tastes fancy enough for a Saturday date night.

The Results?

Oh, absolutely incredible. The V&V Supremo chicken chorizo has the perfect amount of kick, which pairs beautifully with the rich, velvety cream sauce. It’s smoky, savory, and has just the right amount of brightness.

A massive shoutout to V&V Supremo for the inspiration! If you’re looking to elevate your next pasta night, grab a package of their chorizo and get cooking. Your tastebuds will thank you.

Here is how to bring this masterpiece to your own kitchen!

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Creamy Chorizo Pasta

Created by Sue Mun

Serves about 6

Ingredients

• 1 lb of your favorite pasta shape, cooked to al dente
• 1 package of V&V Supremo chicken chorizo sausage, casing removed 
• ½ small red onion finely diced
• 3 garlic cloves minced
• 3 tablespoons tomato paste
• 1 tablespoon fresh lemon juice
• 1 teaspoon paprika
• 1 cup heavy cream
• 1/3 cup parmesan, finely grated
• 1 cup reserved pasta water to thin out the sauce (optional)
• salt and pepper to taste
• ½ cup packed Italian parsley finely chopped for garnish

Instructions

1. First, boil and cook your pasta according to package instructions. Reserve about 1 cup of pasta water before draining.
2. In a large stainless steel pan or a shallow pot, heat the pan or pot over a medium-high heat and add in about 2 tbsp oil.
3. Add in the chorizo (casing removed) and break it up using a large spatula or spoon. Cook for about 5 minutes or until lightly golden.
4. Add in the red onion, salt and pepper, and continue cooking for about 5 minutes until the onions soften.
5. Add in the garlic, tomato paste and paprika and cook down for 2 minutes.
6. Pour in the heavy cream and stir. Lower the heat to medium low and bring the sauce to a very gentle simmer.
7. Add in the grated parmesan, lemon juice, and reserved pasta water (optional if you want a thinner sauce) and mix in well, bringing the sauce back to a gentle simmer. 
8. Add in the cooked pasta and mix and cook for 2 minutes until the sauce thickens and clings to the pasta.
9. Garnish with fresh parsley and grated parmesan cheese. And enjoy!