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Make this chorizo pasta with mushrooms and sun-dried tomatoes tonight! Spicy chorizo, sun-dried tomatoes, portobello mushrooms, and plenty of garlic make this simple pasta dish a winner.
What is chorizo?
Chorizo is a spicy Spanish pork sausage.
You can buy it fresh or already cooked (the packaging will explain if you need to cook it first). Either variety will work for this recipe.
How to make chorizo pasta
Boil a large, salted pot of water for your pasta; make the sauce while pasta cooks.
Sauté the onions for a couple of minutes, then add in the chorizo, followed by the mushrooms, sun-dried tomatoes, Italian seasoning, and cream.
Simmer for 5 minutes and then toss with the pasta once it’s cooked.
Easy, right?
An endorsement from my husband probably doesn’t mean much to you, but I will mention it anyway. He said that this chorizo penne is one of the best things I’ve ever made and that he would pay to eat this in a restaurant. OH YEAH!
I’ll take what I can get. 😀
I was going to add white wine into this pasta dish but I ended up forgetting to put it in. That’s ok, because it makes the dish less expensive/more simple and it turned out great anyway.
I would say that if you want to kick this dish up a notch, you can go ahead and add the white wine. 😉 I’d add it in right before you add the cream (let it simmer for a couple of minutes first).
This easy chorizo pasta recipe is super quick and *ahem* restaurant quality, so you should really make it ASAP or you’ll be missing out.
I can almost guarantee that you will love this chorizo penne recipe!
Do you love chorizo as much as I do? What’s your favorite way to prepare it?
I sometimes eat the already cooked variety with a little bread and mustard. In any chorizo dish that I’m cooking, I usually end up sneaking some from the pan while it’s cooking. 😛
If you love chorizo sausage, you may also like these other recipes of mine:
Chorizo and white bean soup
Chorizo pizza dip
Creamy shrimp and chorizo pasta
Easy chorizo pasta
Hope you love this creamy chorizo pasta recipe!
Let me know in the comments below if you’ve made it or if you have any questions.
Chorizo Pasta with Mushrooms and Sun-dried Tomatoes
Ingredients
- 12 ounces penne (or other pasta)
- 1 teaspoon olive oil
- 1/2 medium onion chopped
- 10.5 ounces Spanish chorizo sausage chopped
- 2 portobello mushrooms chopped
- 3 tablespoons sun-dried tomatoes
- 3 cloves garlic minced
- 3 dashes Italian seasoning
- 1/2 cup heavy/whipping cream
- Salt & pepper to taste
- Parmesan grated (optional)
- Olive oil to garnish (optional)
- Parsley chopped, to garnish (optional)
Instructions
- Boil a large pot of salted water for the pasta. You can make the sauce while the pasta cooks. Cook penne al dente according to package directions.
- Heat olive oil in skillet on medium heat.
- Chop onion and add it to skillet.
- Meanwhile, cut chorizo into desired size pieces. Add it to skillet.
- While onions are chorizo are cooking, chop portobello mushrooms to desired size (I like mine roughly chopped). Add to skillet. Stir.
- Add sun-dried tomatoes, garlic, and Italian seasoning to skillet, followed by the cream. Let it cook for about 5 minutes.
- Once sauce and penne are cooked, drain penne and add to skillet, mixing it together. Drizzle olive oil, sprinkle chopped parsley, and add parmesan cheese and extra salt & pepper if desired. Serve immediately.
Notes
- I chop everything as I go along, and so the cooking time totals around 20 minutes. If you chop it all ahead of time, just ensure that the chorizo has a few minutes to cook on its own and that you give the onions and mushrooms enough time to soften.
- You can buy the ready to eat chorizo or the one that needs to be cooked; either will work.
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I’m about to try this for the first time. How would it be with whole wheat pasta?
Sure, that’s an easy swap! Enjoy the recipe, Grant.
Delicious – well worth a go. Very easy to make which makes it a great weeknight recipe. Would definitely make this again.
I’m so pleased you liked it, Sue!! Appreciate your 5-star review! 🙂
Can I use 2% milk if I don’t have cream?!?!
The sauce won’t thicken up the same and it’s more likely to curdle. I recommend making a roux if you want to use milk.
I’ve done this numerous times. Family loves it!!! Last time, did it without pasta. Ended up putting it on pizza. Strongly recommend you try it.
That’s a great idea!!
OMG. This is one of the BEST recipes I have ever tried. The quantities and cook times are spot on. This is going to my Pasta Favorites file!
Thank you for sharing it and for your responses to questions.
I am a fan.
Aww I’m so happy to hear it!! 🙂 Thanks so much!
This is supeeeer good! Had to stop myself from eating more. And the boyfie loved it too! Can’t wait for breakfast so I can eat more!
I’m so glad you both enjoyed it!! 😀
Do I use sun dried tomatoes packed in oil?.
You can! I always try to drain them first when I use those.
Thank you for responding….one more question…..How much wine should I add? This recipe sounds anazing….making it tonight and will let you know my results
You’re welcome! I’d probably add about 1/4 cup… or a little more but let it cook down a bit. Hope you enjoy the recipe!
Great flavour combination. I only had button mushrooms and next time I’d double the quantity because we love mushrooms in our house. Added the wine as suggested which really enhanced the zing of the sun dried tomatoes. Thanks for a great recipe.
So happy you enjoyed it! 🙂 You’re welcome!
Hello. Haven’t made this in a while., so I forgot whether I used dried sun-dried tomatoes or the packed in oil ones. Please help. Thank you
Hi! Either would be fine. If using the ones packed in oil, simply drain the oil before adding.
I found this when looking for a way to cook the fresh Chorizo my husband requested. 2 bites into his dinner he said “This is so good, I would order this at a restaurant”! I had to show him your blog and what your husband said. Great dinner!! We will be making this again soon!
Haha your comment made my day!! 💛
Making this for dinner tonight! Also making homemade fresh pasta. Already drooling!
That’s great! I hope you enjoy it. 💛
How much wine and when would you put it in?
Hi! I’d add in about 1/4 to 1/3 cup. I’d add it after the garlic. Enjoy!