If you’re craving a dish that bursts with bold, savory flavors and comforting textures, the Chorizo Pasta with Mushrooms and Sun-Dried Tomatoes Recipe is about to become one of your top go-to meals. This recipe brings together the smoky, spicy punch of Spanish chorizo, earthy mushrooms, and the intense sweetness of sun-dried tomatoes all wrapped up in a luxuriously creamy sauce. It’s a delightful twist on classic pasta that delivers a satisfying dinner with minimal fuss and maximum flavor.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role in crafting the unforgettable flavors and perfect balance of Chorizo Pasta with Mushrooms and Sun-Dried Tomatoes Recipe. From the tender pasta that soaks up the sauce to the rich cream that ties everything together, each component adds to the dish’s magic.
- 12 ounces penne (or other pasta): Your base for capturing all the delicious sauce, choose your favorite shape for the best bite.
- 1 teaspoon olive oil: For sautéing the onion and adding a light fruity aroma early on.
- 1/2 medium onion (chopped): Adds sweetness and depth to the sauce as it softens.
- 10.5 ounces Spanish chorizo sausage (chopped): The star of the dish, bringing smoky spice and a rich meaty flavor.
- 2 portobello mushrooms (chopped): Earthy and meaty, these soak up the sauce and add great texture.
- 3 tablespoons sun-dried tomatoes: Intense sweet-tart bursts that uplift every bite with a vibrant color.
- 3 cloves garlic (minced): A punch of aroma and savory sharpness that rounds out the flavors.
- 3 dashes Italian seasoning: Herbs that add an herby warmth and balance the richness of the cream and chorizo.
- 1/2 cup heavy/whipping cream: Creates the luscious sauce that binds all ingredients into one comforting dish.
- Salt & pepper (to taste): Essential seasoning that enhances every element without overpowering.
- Parmesan (grated, optional): For finishing with a touch of savory umami and subtle nuttiness.
- Olive oil to garnish (optional): Adds a smooth and fruity finishing touch.
- Parsley (chopped, to garnish, optional): Freshness and a pop of color to brighten the plate.
How to Make Chorizo Pasta with Mushrooms and Sun-Dried Tomatoes Recipe
Step 1: Cook the Pasta
Start by boiling a large pot of salted water — this ensures your pasta is flavorful right from the start. While the water is heating up, you can get a head start on the sauce because multitasking here saves time and makes the process smoother. Cook the penne until al dente, following package directions so it has a perfect tender-but-firm bite that won’t get mushy when mixed with the sauce.
Step 2: Sauté Onions in Olive Oil
In a skillet over medium heat, warm up the teaspoon of olive oil. This is where the flavor foundation begins. Add the chopped onion and let it cook gently until softened and translucent — the natural sweetness it releases creates a lovely balance with the spicy chorizo later on.
Step 3: Add the Chorizo
While the onions are doing their thing, chop the Spanish chorizo into bite-size pieces. Add these to your skillet and listen to that satisfying sizzle. The chorizo releases flavorful oils and spices as it cooks, infusing the dish with its signature smoky heat.
Step 4: Incorporate the Mushrooms
Now chop your portobello mushrooms roughly — the chunkier pieces give delightful texture and meaty bites. Toss them into the skillet with the onions and chorizo. Stirring everything together allows the mushrooms to soak in the flavors while softening nicely.
Step 5: Mix in Sun-Dried Tomatoes, Garlic, and Italian Seasoning
Add the sun-dried tomatoes, minced garlic, and Italian seasoning to the skillet. The sun-dried tomatoes bring a sweet tang and vibrant color contrast, while garlic and herbs deepen the aroma and taste profile. Let the mixture cook for a minute or two, stirring to combine evenly.
Step 6: Pour in the Cream and Simmer
Pour the half cup of heavy cream into the skillet. This luxurious addition transforms the sauce, making it rich and velvety. Allow the sauce to simmer gently for about 5 minutes so it thickens slightly and the flavors marry together beautifully.
Step 7: Combine Pasta with Sauce and Finish
Once your pasta is cooked and drained, add it directly to the skillet with the sauce. Toss well so every piece of penne is coated in that creamy, flavorful goodness. For the finishing touches, drizzle with a little olive oil, sprinkle chopped parsley for freshness and color, and grate parmesan cheese on top if you like that extra cheesy kick. Season with additional salt and pepper to suit your taste, and serve immediately for the best texture and warmth.
How to Serve Chorizo Pasta with Mushrooms and Sun-Dried Tomatoes Recipe
Garnishes
Simple garnishes can elevate this meal from delicious to restaurant-worthy. Fresh chopped parsley adds a bright, herbaceous note that contrasts beautifully with the rich sauce. A sprinkle of freshly grated Parmesan brings a sharp, salty dimension, while a light drizzle of high-quality olive oil adds a glossy finish and subtle fruity flavor. Feel free to add a few chili flakes if you want to push the heat further.
Side Dishes
This dish pairs wonderfully with crisp, fresh sides that complement its richness without overwhelming it. A mixed green salad with a lemon vinaigrette provides a refreshing balance, and roasted or steamed seasonal vegetables add texture and color to your plate. Garlic bread or a crusty baguette also works perfectly to soak up every last bit of that irresistible sauce.
Creative Ways to Present
For a special dinner or when entertaining guests, try serving this Chorizo Pasta with Mushrooms and Sun-Dried Tomatoes Recipe in individual shallow bowls with a sprinkle of microgreens or edible flowers on top for a fresh, elegant touch. You can also layer in a clear glass pasta bowl to showcase the beautiful colorful ingredients, making the meal as visually delightful as it is tasty. Pair it with a glass of robust red wine to complete the experience.
Make Ahead and Storage
Storing Leftovers
You can store leftover Chorizo Pasta with Mushrooms and Sun-Dried Tomatoes Recipe in an airtight container in the refrigerator for up to three days. The flavors actually deepen slightly after resting, which makes for a delicious next-day meal. Just be sure to cool it down fully before sealing to maintain freshness.
Freezing
This pasta is freezer-friendly, making it a perfect dish for meal prep. Portion out into freezer-safe containers and freeze for up to two months. When freezing, leave out any fresh herbs or cheese toppings to add after reheating for the best texture and flavor.
Reheating
Reheat your leftovers gently in a skillet over low to medium heat, adding a splash of cream or water to loosen the sauce if needed. Avoid the microwave if you want to preserve the creamy texture and avoid drying out the chorizo and mushrooms. Stir occasionally until warmed through and serve with fresh parsley and parmesan if desired.
FAQs
Can I use a different type of sausage instead of Spanish chorizo?
Absolutely! While Spanish chorizo brings a unique smoky and spicy flavor, you can substitute with other sausages like Italian or Andouille. Just keep in mind the flavor profile will shift slightly, so adjust your seasoning accordingly.
What kind of pasta works best for this recipe?
Penne is excellent for this dish because its tubular shape holds the creamy sauce well, but feel free to use rigatoni, fusilli, or even farfalle. The important part is it cooks al dente to provide a nice texture contrast to the sauce.
Can I make this recipe dairy-free?
Yes! Replace the heavy cream with coconut cream or another plant-based cream alternative. The dish will taste slightly different but remain rich and creamy. Just watch for added flavors in your sausage and season thoughtfully.
How spicy is this Chorizo Pasta with Mushrooms and Sun-Dried Tomatoes Recipe?
The heat level depends on the chorizo you choose. Spanish chorizo typically offers a pleasant moderate spice. If you want to dial up the heat, consider adding chili flakes or using a spicier chorizo. For milder versions, opt for a less spicy sausage variety.
Is it possible to prepare parts of this dish in advance?
Definitely. You can chop all the vegetables and sausage ahead of time and store them in the fridge. Cook the pasta fresh when you’re ready to serve to ensure it doesn’t get mushy, then quickly assemble and reheat the sauce as needed.
Final Thoughts
This Chorizo Pasta with Mushrooms and Sun-Dried Tomatoes Recipe is a delightful celebration of bold flavors and creamy comfort all in one bowl. Whether you’re cooking for family, friends, or simply treating yourself, it’s an easy recipe with ingredients that come together effortlessly to create a memorable meal. I hope you love making it as much as I do—go on and give it a try, you won’t regret it!
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Chorizo Pasta with Mushrooms and Sun-Dried Tomatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Spanish
Description
A delicious and hearty Chorizo Pasta with Mushrooms and Sun-dried Tomatoes combines spicy Spanish chorizo, earthy portobello mushrooms, and tangy sun-dried tomatoes in a creamy sauce served over perfectly cooked penne pasta. This easy-to-make skillet pasta dish is packed with flavor and perfect for a weeknight dinner.
Ingredients
Pasta
- 12 ounces penne (or other pasta)
Sauce and Toppings
- 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 cheese (grated, optional)
- Olive oil (to garnish, optional)
- Parsley (chopped, to garnish, optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the penne and cook according to the package directions until al dente. Drain the pasta once done.
- Heat the skillet: While the pasta cooks, heat 1 teaspoon of olive oil in a skillet over medium heat.
- Sauté the onion: Add the chopped onion to the heated skillet and cook until it begins to soften, about 2-3 minutes.
- Add the chorizo: Chop the Spanish chorizo into desired size pieces and add to the skillet with the onion. Cook until the chorizo begins to brown and releases its flavorful oils.
- Add mushrooms: Roughly chop the portobello mushrooms and add them to the skillet. Stir well to combine with the chorizo and onion, cooking until mushrooms soften.
- Add sun-dried tomatoes, garlic, and seasoning: Stir in sun-dried tomatoes, minced garlic, and Italian seasoning to infuse the sauce with bold flavors.
- Pour in cream and simmer: Add the heavy cream to the skillet and let the mixture cook for about 5 minutes, allowing the sauce to thicken and flavors to meld.
- Combine pasta and sauce: Add the cooked and drained penne to the skillet, stirring well to coat the pasta evenly with the creamy chorizo sauce.
- Finish and serve: Drizzle olive oil over the pasta, sprinkle with chopped parsley and grated Parmesan cheese if desired. Adjust salt and pepper to taste. Serve immediately while warm.
Notes
- For extra heat, add a pinch of red pepper flakes with the Italian seasoning.
- Use gluten-free pasta if you need a gluten-free option.
- You can substitute heavy cream with half-and-half for a lighter sauce, though it may be less rich.
- Leftovers keep well in the refrigerator for up to 2 days and reheat nicely in a skillet or microwave.
- Feel free to add vegetables like spinach or bell peppers for additional nutrition and color.
