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.

Course Main Course

Cuisine American

Keyword chorizo, pasta, rigatoni, sausage

Prep Time 10

Cook Time 20

Servings

Calories 1000kcal

Author Robin Miller

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.

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