Smoked Sausage Pasta

Name: Smoked Sausage Pasta (Elevated)
Total time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: 1 pound Bucatini Pasta; 8 ounces Spanish Chorizo-sliced; 1 (28 ounce) can San Marzano Tomatoes-crushed by hand; 1/4 cup Shallots-finely diced; 4 cloves Garlic-minced; 3 tbsp Olive Oil; 1 tbsp Calabrian Chili Paste; 1/2 cup Heavy Cream; 1 tsp Salt; 1/2 tsp Black Pepper; 1/4 cup Pecorino Romano Cheese-grated; 2 tbsp Fresh Basil-chiffonade

⏱1h

👥4

🔥600 cal

Hard

🍽️Italian

A sophisticated pasta dish featuring Spanish chorizo, Calabrian chili paste, and a creamy tomato sauce.

1 pound Bucatini Pasta

8 ounces Spanish Chorizo-sliced

1 (28 ounce) can San Marzano Tomatoes-crushed by hand

1/4 cup Shallots-finely diced

4 cloves Garlic-minced

See all 12 ingredients ↓

(0 reviews)

⏱1h

👥4

🔥600 cal

Hard

🍽️Italian

A sophisticated pasta dish featuring Spanish chorizo, Calabrian chili paste, and a creamy tomato sauce.

#pasta #chorizo #spicy #italian #dinner

Instructions

Cook Pasta according to package directions. Reserve 1 cup of pasta water before draining.
While pasta is cooking, heat Olive Oil in a large skillet over medium heat.
Add Shallots and cook until softened, about 5 minutes. Add Garlic and cook for 1 minute more.
Add Spanish Chorizo to the skillet and cook until browned and crispy, about 7-10 minutes.
Stir in Calabrian Chili Paste and cook for 1 minute.
Pour in San Marzano Tomatoes, Salt, and Black Pepper. Bring to a simmer and cook for 20 minutes, stirring occasionally.
Stir in Heavy Cream and simmer for 5 minutes more.
Add cooked Pasta to the skillet with the sauce, along with a splash of reserved pasta water if needed to create a creamy consistency. Toss to combine.
Serve immediately, garnished with Pecorino Romano Cheese and Fresh Basil.

Ingredients

1 pound 450 g Bucatini Pasta
8 ounces 225 g Spanish Chorizo-sliced
1 (28 ounce) can 790 g San Marzano Tomatoes-crushed by hand
1/4 cup 60 mL Shallots-finely diced
4 cloves 12 g Garlic-minced
3 tbsp 45 mL Olive Oil
1 tbsp 15 mL Calabrian Chili Paste
1/2 cup 120 mL Heavy Cream
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black Pepper
1/4 cup 30 g Pecorino Romano Cheese-grated
2 tbsp 30 mL Fresh Basil-chiffonade

Equipment

Large pot
Large skillet
Colander

Instructions

Cook Pasta according to package directions. Reserve 1 cup of pasta water before draining.
While pasta is cooking, heat Olive Oil in a large skillet over medium heat.
Add Shallots and cook until softened, about 5 minutes. Add Garlic and cook for 1 minute more.
Add Spanish Chorizo to the skillet and cook until browned and crispy, about 7-10 minutes.
Stir in Calabrian Chili Paste and cook for 1 minute.
Pour in San Marzano Tomatoes, Salt, and Black Pepper. Bring to a simmer and cook for 20 minutes, stirring occasionally.
Stir in Heavy Cream and simmer for 5 minutes more.
Add cooked Pasta to the skillet with the sauce, along with a splash of reserved pasta water if needed to create a creamy consistency. Toss to combine.
Serve immediately, garnished with Pecorino Romano Cheese and Fresh Basil.

Nutrition per serving

Calories 600

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0 reviews

Smoked Sausage Pasta

Smoked Sausage Pasta

Ratings & Reviews

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