This Easy Chorizo Pasta is my ultimate go-to for entertaining small groups. It’s incredibly easy to put together and it’s so satisfying. The chorizo and butternut squash compliment one another and create a robust and spicy meal.
There is something incredibly satisfying about this easy chorizo pasta recipe. The combination of spicy chorizo, creamy squash, and dense pasta results in a flavorful and savory dinner. I loooooooovvvveeeeeee this recipe. It’s one that I love sharing with guests because I always get compliments on it. It’s ridiculously good.
Since chorizo tends to lean on the spicy side, this is a recipe I keep for the grownups. Onward!
First, heat oven to 425 and chop your squash (or buy it pre-cubed). This step takes the most muscle – it’s a work horse. I like to use a carrot peeler to peel the skin, and then I cube it. I try to get roughly 1/2″ cubes, but I’m not a perfectionist so they’re hacked pretty unevenly. Put the squash single layer on a roasting plan, coat with olive oil and salt, and then toss in the oven to roast for 40 minutes. Roasted squash can take anywhere from 20 – 45 minutes, depending on the size, so I like to prep-this step about 30 minutes before I start the chorizo and pasta. You’ll want to check the squash periodically, and remove when cooked. Set aside.
Also, at this time, I like to boil my water so I have it ready for the pasta.
In a skillet (I use my trusty Staub), something similar to this one, I brown the chorizo. Next, I toss in my shallots.
Once cooked, about 5 minutes, add flour and garlic. Mix with the sausage for another 5 minutes.
Then, gently pour in your chicken broth and bring to a simmer. Simmer on low.
In a separate pot, the one that contains the boiling water, you can start cooking your pasta. I prefer using rigatoni pasta, because I love how fat they are and I like that sauce can get coated on the inside of the pasta. Cook your pasta according to the directions.
Check on your chorizo sauce. By now, it should thicken up. Bring the temperature down, and add the heavy cream. Quickly remove from heat, and let sit while the pasta finishes cooking.
Typically, I like prepping this in a large pasta bowl – large enough for everyone to share. The one I’m currently loving is the Fiesta 68 ounce bistro bowl because it makes the meal look so much fancier.
Ready to dish? I dish in this order.
Here we go: pasta, chorizo sauce, butternut squash, parmesan, and parsley! Yum. Serve with a side of crusty bread for pure pasta perfection.
Enjoy! If you try this recipe, please let us know how you enjoyed it!
A few notes….
- I love using rigatoni pasta. I love the wide noodles, because I feel like pasta sauce can get trapped inside – double the pasta sauce!! Yum.
- You don’t have to use butternut squash. It’s good without the butternut squash! But it really is probably even better with it. The squash lends a nutty vibe that compliments the chorizo well.
- What is chorizo? It’s a pork sausage that’s loaded with spice, and is typically on the spicy side. It’s bright red and color, and can be found in links or as ground sausage. For this recipe, we remove the chorizo from the casings and use the ground chorizo.
- What is heavy cream? It’s similar to whipping cream, and you can use either one in this recipe. You can find it in the dairy aisle, typically next to the half-and-half. Also, you can use half-and-half if you can’t find either whipping or heavy cream.
- We love pairing this with our Loaded with Garlic Bread recipe!!
Easy Chorizo Pasta
- Skillet for chorizo sauce
- Pot for boiling pasta
- Oven sheet to roast butternut squash
- 1 butternut squash, cubed
- 1 box Rigatoni Pasta
- 1 lb chorizo (ground)
- 1 garlic clove, minced
- 1-3 small shallots
- 3 tbsp flour
- 1.5 cups chicken broth
- 1/2 cup heavy cream
- parsley (optional)
- Parmesan (optional)
- olive oil – for squash
Roasting Butternut Squash
- Turn oven on to 425.
- Spread butternut squash on a sheet, and toss with olive oil and salt. Cook times are determinted on size of squash.
- Once roasted, remove from oven and set aside.
- Cook pasta according to instructions. Drain and set aside.
- Sautee chorizo and shallot until browned.
- Add garlic and flour. Sautee flour and mix with the chorizo, for about 3 minutes.
- Next, gently pour 1.5 cups of chicken broth to chorizo and simmer for 5 minutes.
- Add in 1/2 cup of cream, simmer for 1 minute, then remove from heat.
- Plate pasta.
- Add chorizo sauce, then butternut squash.
- Top with parsley and parmesean, if desired.
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