Chorizo Pasta (No Cream)
Ingredients
- 12 ounces rigatoni pasta
- 1 tablespoon extra virgin olive oil
- 8 ounces chorizo sausage diced or crumbled
- 4 cloves garlic minced
- 1 medium sweet onion chopped
- 1/4 teaspoon Crushed Red Pepper Flakes
- 48 ounces diced tomatoes
- 1/4 cup Fresh Basil julienned, plus extra for garnish
- 2/3 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
Method
- Cook rigatoni according to package instructions. Drain, toss with olive oil, and set aside.
- In a large pot, add 2 tablespoons of olive oil over medium heat. Dice the chorizo (or use ground chorizo) and cook for 7 to 8 minutes until the chorizo starts to crisp and brown.
- Remove the chorizo from the pan. Add the garlic and onions, turn the heat to low, and cook for an additional 5 minutes minutes until veggies begin to brown.
- Add the diced tomatoes to the pot, including adding canning liquid/sauce as well.
- Stir in the crushed red pepper flakes. Add basil, salt, and pepper. Stir until the tomatoes and spices are well combined, then add the cooked chorizo back into the sauce. Simmer on low for 20 minutes.
- Add the cooked pasta to the sauce, and heat until hot and bubbling. Serve with extra basil for garnish.
Nutrition
Calories352kcalCarbohydrates56gProtein13gFat9gSaturated Fat4gPolyunsaturated Fat1gMonounsaturated Fat2gCholesterol27mgSodium290mgPotassium632mgFiber5gSugar10gVitamin A510IUVitamin C31mgCalcium107mgIron4mg
Notes
Additions and Substitutions
You can use mild, medium or spicy chorizo - whatever heat level you prefer. If you want to make this with another sausage variety, you can substitute that as well.
Any long or medium shaped pasta will work well: rotini, penne, or medium shells would be substitutes for rigatoni.
If you are using spicy chorizo sausage, then you can omit the chili flakes if you prefer.