Dinner
Creamy Chorizo Rigatoni with Smoked Paprika
Browned chorizo and rigatoni meet in a creamy smoked paprika sauce with a splash of sherry vinegar.
- Yield
- 4 servings
- Cuisine
- Spanish-inspired
Serving ideas
Top with parsley and Parmesan.
Ingredients
See the ingredient checklist
- kosher salt
- 16 oz rigatoni
- 1/4 cup extra-virgin olive oil
- 12 oz cooked chorizo-style sausage, cut into 1/2-inch half-moons
- 1/2 medium red or yellow onion, finely chopped
- 3 tbsp tomato paste
- 6 cloves garlic, minced
- 1 1/2 tsp smoked paprika
- 1/4 tsp ground black pepper
- 4 tsp sherry vinegar, or red wine vinegar, plus more to taste
- 1/2 cup heavy cream
- 4 tbsp unsalted butter, softened
- 1/4 cup chopped fresh parsley
- 1 oz finely grated Parmesan, about 1/2 cup
Before you cook
Undercook the rigatoni slightly so it can finish in the sauce.
How to make Creamy Chorizo Rigatoni with Smoked Paprika
Boil the rigatoni in salted water until 2 to 3 minutes short of al dente. Reserve 1 cup pasta water and drain.
Heat the oil over medium in a deep skillet. Brown chorizo for 4 to 5 minutes, then lift it out with a slotted spoon.
Cook the onion in the skillet for about 5 minutes. Add tomato paste and cook over medium-high about 2 minutes, until dark red. Stir in garlic, paprika and pepper for 1 minute. Stir in vinegar, cream and butter and reduce heat.
Add the pasta, raise heat to high and toss while adding reserved water 1/2 cup at a time, until the sauce is glossy and the pasta is tender. Return chorizo and any juices. Adjust vinegar and salt.
The full recipe
Check off ingredients as you get them ready.
The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.
Creamy Chorizo Rigatoni with Smoked Paprika
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Ingredients
kosher salt- 16 oz rigatoni
- ¼ cup extra-virgin olive oil
- 12 oz cooked chorizo-style sausage, cut into 1/2-inch half-moons
- ½ medium red or yellow onion, finely chopped
- 3 tbsp tomato paste
- 6 cloves garlic, minced
- 1 ½ tsp smoked paprika
- ¼ tsp ground black pepper
- 4 tsp sherry vinegar or red wine vinegar, plus more to taste
- ½ cup heavy cream
- 4 tbsp unsalted butter, softened
- ¼ cup chopped fresh parsley
- 1 oz finely grated Parmesan about 1/2 cup
Instructions
- Boil the rigatoni in salted water until 2 to 3 minutes short of al dente. Reserve 1 cup pasta water and drain.
- Heat the oil over medium in a deep skillet. Brown chorizo for 4 to 5 minutes, then lift it out with a slotted spoon.
- Cook the onion in the skillet for about 5 minutes. Add tomato paste and cook over medium-high about 2 minutes, until dark red. Stir in garlic, paprika and pepper for 1 minute. Stir in vinegar, cream and butter and reduce heat.
- Add the pasta, raise heat to high and toss while adding reserved water 1/2 cup at a time, until the sauce is glossy and the pasta is tender. Return chorizo and any juices. Adjust vinegar and salt.