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
Scale
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.
