"Spicy chorizo sausage served with a delectable cream sauce over pasta." — Jen
Watch video tips and tricks
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.
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.
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!
Awesome! The grocery store unfortunately didnt have chorizo so I bought hot Italian sausage and it was still fantastic. Will definitely try and find chorizo for next time. Thanks for this!
This was great and very flavorful. The chorizo in this is so yummy. I made it very close to the recipe except a little less butter. Other than that there is nothing I would change.
My husband had three servings and my picky 8 year old son had seconds (except for the red peppers).
It may use a couple of pans but so worth the extra dish washing.
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.
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.
* 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 from Fat: 799
See a pasta dish that's based loosely on a classic diner lunch combo.
A simple and quick weeknight pasta with sausage, tomatoes, and spinach.
Learn how to make an amazingly simple orzo and chicken pasta dish.