Jen's Chorizo Pasta Recipe - Allrecipes.com
Jen's Chorizo Pasta Recipe
  • READY IN 50 mins

Jen's Chorizo Pasta

Recipe by  

"Spicy chorizo sausage served with a delectable cream sauce over pasta."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Preheat an outdoor grill for medium heat, and lightly oil the grate.
  2. Cook the sausages on the preheated grill, turning occasionally, until no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Cut into bite sized pieces; set aside.
  3. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
  4. Meanwhile, melt 1 cup of butter in a saucepan over medium heat. Stir in the garlic, and cook until softened and fragrant, about 5 minutes. Stir in the cream and red pepper flakes; bring to a simmer over medium-high heat, and whisk in the Parmesan cheese until melted. Keep warm over low heat, stirring occasionally to keep smooth.
  5. Melt the remaining 1 tablespoon of butter in a large skillet over medium-high heat. Stir in the onion, red bell pepper, and mushrooms. Cook and stir until the vegetables are tender. Once tender, stir in the chorizo pieces, and cook until hot. Combine with the penne pasta and Parmesan cream sauce to serve.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 30 mins
  • READY IN 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 11, 2011

This was an awesome pasta.. But I changed the recipe some what. I bought the chorizo from the meat market down the street. I didn't grill it because chorizo has so much flavor I didn't want to loose it and you will with grilling, so I steamed/water boiled it in a pan. When I pulled the sausage out of the pan I kept all the grease in there and sauteed the onions, bell pepper and mushrooms in the grease.. I didn't use the extra 1 tablespoon butter. It was great! :) My husband really loved it too.

 
Most Helpful Critical Review
Oct 17, 2013

The sausage did not go with the rest of the ingredients. And 1 cup of butter seriously? So many things wrong with this recipe. I added the red pepper to the sauteed vegetables instead of the cream to flavor them. Good idea executed poorly in this recipe.

 
Jun 21, 2012

Awesome!!! The only thing I changed was sauteing the onion and garlic then adding the rest of the veggies followed by the cream and cheese. It was amazing!!!!

 
Dec 18, 2011

This was really good. My family and I really enjoyed it. I used Portuguese Chourico links and instead of grilling them I just sauteed them in a pan with the onion and pepper. I also left out the mushrooms because we are not mushroom eating people. Will certainly make this again. Thanks Jen.

 
Sep 15, 2011

This is a great recipe! I made a few minor changes, which is easy to do with most "one dish" dinners. I sauteed the mushrooms in about one cup dry white wine and then added the already partially sauteed onions and peppers. I also added the garlic at this time. After the mushrooms were soft, I added the butter, parmesan, cream and Chorizo. To this I added a drained 12 ounce can of black beans. I tasted it and it brought tears to my eyes. Thanks for a great recipe.

 
Oct 24, 2011

We absolutely LOVE this! We have a family of 8 and you can bulk this up just by adding extra noodles and sauce and there is still plenty of meat and veggies! I use bulk chorizo to spread it further than chunked links. And this recipe is so forgiving! I used an extra 1/2 box penne tonight so I added an extra 1/2 of the sauce recipe. Didn't have enough butter this time, but 1 cup was plenty. You can cook the sauce a little, a lot, have the veggies crunchy, soft, more butter, less butter, etc. and it still turns out wonderfully! Like I said, forgiving recipe! One of our faves and definitely worth a try if you're looking for something new.

 
Mar 11, 2012

My family LOVED this dish. I can't eat parm cheese so I just left it out. We didn't miss it at all. We didn't grill the sausage- I just took it out of the casing and browned it like hamburger meat. I used portabella mushrooms so the sauce was a funny gray color. Next time I will stick with the white mushrooms just for aesthetics. Thank you Jen for a great meal!

 
Mar 05, 2012

This was the first time I had used (or even tasted) chorizo. It was a great recipe to try it out! I loved it! I did change the recipe a little to my personal preference...3/4 cup of butter instead of a full cup, 2 cloves of garlic, 1 cup of milk, 1/8 tsp crushed red peppers. I also used one chopped portobello mushroom instead of button mushrooms, which gave this dish great flavor! My boyfriend and I are in love with this recipe, and will be making it again! It will now be a staple for us. As amazing as I thought this was, the leftovers left something to be desired. While my co-worker enjoyed it and said it was "restaurant-quality" :) I felt that the sauce had separated and was very very greasy tasting. I enjoyed it much more when it was fresh. I will scale back the recipe next time, as this made enough to feed a small army!

 

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Nutrition

  • Calories
  • 1200 kcal
  • 60%
  • Carbohydrates
  • 62.6 g
  • 20%
  • Cholesterol
  • 235 mg
  • 78%
  • Fat
  • 88.8 g
  • 137%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 40.4 g
  • 81%
  • Sodium
  • 1675 mg
  • 67%

* Percent Daily Values are based on a 2,000 calorie diet.

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