Chorizo Pasta

5 from 2 votes

Ready in just 25 minutes, full of big, bold flavors, and tossed with a rich, creamy sauce, this chorizo pasta recipe is guaranteed to be a hit! Spicy, smoky chorizo makes this dish a standout, while the cream sauce makes it feel just a little bit indulgent.

Prep Time10

Cook Time15

Total Time25

Servings:

Calories: 598kcal

Ingredients

1 pound chorizo
1 large onion diced
2 tablespoons flour
2 teaspoons creole seasoning
2 cups chicken broth
1 cup heavy cream
10 ounces ROTEL tomatoes with green chiles (1 can)
8 ounces Mexican blend cheese
16 ounces pasta uncooked

Garnish (optional)

chopped cilantro

Instructions

Cook pasta to al dente per package directions, draining once done.
While the pasta cooks, heat a large skillet over medium high heat. Add the chorizo and onion and cook for 5-8 minutes breaking up the meat as you stir. Continue to cook, stirring regularly until the meat is cooked through and the onion is translucent.
Sprinkle the meat mixture with the flour and creole seasoning and stir to combine. Cook for 60-90 seconds, then add the chicken broth, heavy cream, and rotel. Whisk the sauce until smooth and bring to a boil.
Immediately reduce the heat and allow to simmer for 3-5 minutes or until the sauce starts to thicken. Then stir in the cheese, and season with salt to taste.
Add the pasta and toss to coat. Garnish with chopped cilantro.

Notes

How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store in the refrigerator for 3-4 days.

How to Reheat: Reheat chorizo pasta in the microwave or in a skillet with a splash of broth or cream.

Nutrition