A creamy, spicy and hearty pasta dish that is the perfect weeknight meal. Spicy chorizo and red pepper flakes are married with a heavy cream and cheese sauce for a wonderfully savory pasta dish that is easy but sophisticated. The smoky flavors of chorizo and fresh burst of onion and red pepper make this pasta dish a wonderful meal, especially when paired with crusty bread and a glass of white wine.
4 oz chorizo sausage links
½ c. water
1 (16) oz box penne pasta
1 c. butter
4 cloves garlic, minced
½ c. heavy whipping cream
½ c.white wine
¼ tsp crushed red pepper flakes
1 c. fresh Parmesan cheese, grated
1 onion, sliced
1 red bell pepper, sliced
1 Tbsp dried rosemary
¼ c. fresh parsley, chopped
8 oz mushrooms, sliced
salt and pepper to taste
Place a medium skillet over low heat and warm. Pour in ½ c. water into skillet. Place chorizo links in water and cover. Allow to cook for 10 minutes (water will evaporate and chorizo links will begin to fry.) Turn chorizo links once, and cook an additional 10 minutes. When cooked completely through, remove from heat and set aside. Once cooled, cut into small pieces.
Fill a large pot with lightly salted water and bring to a boil. Add penne pasta and return to boil. Cook uncovered, stirring occasionally, until pasta is cooked to desired tenderness, approximately 11 minutes. Drain well and set aside.
In large saucepan melt butter over low heat. Stir in garlic and cook until aromatic. Add cream, wine, and red pepper flakes and bring to a simmer over medium heat. Slowly whisk Parmesan cheese until melted.Add rosemary and combine. Reduce heat to low, stirring occasionally to keep warm.
In a small skillet, melt remaining butter over medium heat. Stir in onion, red bell peppers, and mushrooms. Cook until vegetable are tender and aromatic. Add chorizo and cook until hot. Combine with cream sauce and cook 1 more minute. Mix with penne pasta, top with fresh parsley, and serve immediately.