Creamy mushroom and chorizo pasta
A plate of comfort food
Sometimes all you want is a plate of comfort food. Nothing too complicated, but still packed with flavor.
This pasta with chorizo, mushrooms, and sun-dried tomatoes is a perfect example. It’s creamy, savory, and has just the right amount of heat. In less than 30 minutes, you’ll have a dish on the table that’s just as good for a busy weeknight as it is for the weekend.
The flavor booster: chorizo
Chorizo is a seasoned Spanish sausage known for its deep red color, which comes from paprika. It comes in different varieties, from soft and spreadable to firm and cured. We use a spicy semi-cured chorizo, which releases its flavorful oils as it cooks and creates a rich base for the entire dish. That’s what gives this pasta its subtle kick. A little chorizo goes a long way. It’s one of those ingredients that brings a lot of flavor and isn’t easy to replace.
Cremini mushrooms
Cremini mushrooms may look similar to white button mushrooms, but they have a deeper flavor and a firmer texture. They hold their shape well when cooked and add a subtle earthy note to the dish. They’re also a good source of fiber, B vitamins, and antioxidants. Delicious and nutritious. We slice them and cook them until golden brown so they blend perfectly into the sauce.
Everything comes together in one pan
One of the best things about this recipe is that everything comes together in a single pan. We start by cooking the chorizo, then add the mushrooms and sun-dried tomatoes, and finish it with a container of sour cream and some Parmesan cheese. The sour cream creates a creamy sauce, while the Parmesan adds extra flavor. We used penne, but any pasta shape that holds sauce well will work. Farfalle, fusilli, or rigatoni are all great choices.
Serve it your way
To finish, we add some freshly ground black pepper and, of course, extra Parmesan cheese. A little coarsely chopped parsley adds the final touch. Serve in deep bowls and enjoy. Creamy mushroom and chorizo pasta is perfect for a quick meal without sacrificing flavor. Sounds pretty good, right?
Creamy mushroom and chorizo pasta
- Total Time: 30 minutes
- Yield: 2 servings 1x
Description
Mushroom and chorizo pasta combines Spanish chorizo, cremini mushrooms, and sun-dried tomatoes in a rich and creamy sauce.
Ingredients
- 8 oz cremini mushrooms
- 5 oz penne pasta
- 5 oz Spanish chorizo
- 1/2 cup sour cream
- 1/2 cup Parmesan cheese, finely grated
- 1 3/4 oz sun-dried tomatoes
- 2 cloves garlic
- 1 onion
- Fresh parsley, optional
- Olive oil
Instructions
- Bring a large pot of water to a boil and cook the penne, or another pasta of your choice, according to the package directions until al dente.
- Finely chop the onion and garlic. Cut the cremini mushrooms into small pieces.
- Heat a splash of olive oil in a large skillet or Dutch oven. Cook the onion briefly until softened. Cut the chorizo into small cubes and add it to the pan. Cook for a few minutes, then add the mushrooms. Cook for 5 to 8 minutes, or until they release their moisture and are nicely browned.
- Add the coarsely chopped sun-dried tomatoes and the minced garlic.
- Add the sour cream and the grated Parmesan cheese. Stir well and let the sauce simmer for a few minutes.
- Drain the penne and add it to the sauce. Toss until well combined.
- Serve with fresh parsley, if desired. Add extra Parmesan cheese and freshly ground black pepper to taste.
- Cook Time: 30 minutes
- Category: Dinner
- Method: Boiling, Sautéing
- Cuisine: Italian
