Recipe by Jen
"Spicy chorizo sausage served with a delectable cream sauce over pasta."
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5 (4 ounce) links
chorizo sausage (such as Johnsonville®)
1 (16 ounce) box
heavy whipping cream
crushed red pepper flakes
grated Parmesan cheese
red bell pepper, sliced
1 (8 ounce) package
button mushrooms, stems trimmed
salt and pepper to taste
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.
Other than some heat, this was really bland. I substituted some squash instead of the red pepper due to it being in season. This needs a lot of work before I try it again.
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!!!!
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.
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.
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.
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Jen's Chorizo Pasta
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 1200
** Calories from Fat: 799
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