Rigatoni with Chorizo
This one pan meal delivers meaty rigatoni, smoky chorizo, and vibrant spinach in a creamy, dreamy, aromatic sauce. With hints of garlic and parmesan in every bite, it’s absolute perfection. And yes, the pasta cooks in the pan with everything else, so it’s extra flavorful right to its core!
If you haven’t tried cooking pasta in sauce (versus boiling it in water in a separate pot), this is the time to start!
The pasta is rich with flavor, perfectly tender, and the whole dish is more cohesive. And it works with any pasta shape!
I used rigatoni here, but choose what you like, or have on hand. I love how thicker rigatoni noodles hold up to the chunky sauce, but you can certainly swap in other shapes, including penne, bowties, or fusilli. Broken up pieces of spaghetti work as well.
If you like dishes on the spicy side, you will adore this dish. The chorizo delivers some heat, while enriching the sauce with nuances of paprika, garlic, and chilies. Chorizo isn’t mind-numbing heat; it’s simply flavorful and fabulous. If desired, you may swap in andouille.
Rigatoni with Chorizo
Ingredients
- 1 tablespoon olive oil
- 12 ounces chorizo, sliced crosswise into rounds
- 1 small onion, finely chopped
- 2 tablespoons tomato paste
- 3 cloves garlic, minced
- 1 pound rigatoni pasta, or pasta of choice
- 3 1/2 cups chicken broth
- 28- ounce can diced tomatoes
- Salt and black pepper
- 3/4 cup heavy cream
- 5 ounces baby spinach leaves
- 3/4 cup grated parmesan cheese, plus more for serving
Instructions
- Heat the oil in a large, high-sided skillet or saucepan over medium-high heat. Add the chorizo and cook for 2 to 3 minutes, until browned on both sides and crisp. Transfer the chorizo to a plate, leaving the oil in the pan.
- Add the onion to the same pan over medium-high heat. Cook for 3 to 5 minutes, until soft. Add the tomato paste and garlic and cook for 1 minute.
- Add the rigatoni, broth, diced tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and bring to a high simmer/low boil. Reduce the heat to medium, cover the pan, and simmer for 10 minutes, stirring occasionally.
- Stir in the heavy cream, spinach, and 3/4 cup parmesan cheese. Cover and cook for 5 to 10 more minutes, until the pasta is tender and the liquid is absorbed, stirring occasionally.
- Fold in the chorizo and cook for 1 minute to heat through.
- Season to taste with salt and pepper.
- Serve with extra parmesan cheese on the side.