Easy Creamy Chorizo Sausage Pasta (20 minute Recipe)

If you’re looking for a big hit pasta for the dinner table that doesn’t take a lot of effort, this creamy chorizo sausage pasta is a very good reason to put the pot on right now. It’s rich, savory, and packed with layers of flavor from smoky paprika, garlic, and savory sausage, all wrapped in a silky creamy sauce!

This chorizo pasta recipe is made with a handful of ingredients, comes together fast, and works beautifully as one of those cozy pot pasta recipes you’ll want to make again next time you need an easy win for dinner tonight. Whether you use Italian sausage, Mexican chorizo, or Spanish chorizo, it’s always a crowd-pleaser!

If you love recipes that require minimal effort, you are also going to love my Creamy Tomato Garlic Pasta Recipe, Creamy Pesto Pasta & my Creamy Sausage Pasta!! These are dishes the entire family are sure to enjoy!

Ingredients

• Chorizo sausage or Italian sausage
• Olive oil
• Garlic, Shallot & Red peppers
• Chili crisp (optional, just a little bit)
• Heavy cream
• Parmesan cheese

See recipe card for quantities.

Instructions

Fry the chorizo sausage over medium heat & set aside!

Sauté the veggies & add the meat back in along with the heavy cream!

Once the sauce is done, add in the ditali pasta, let it all thicken together!

Serve & enjoy!

1. Bring a pot of water to a boil and cook your pasta until al dente. Reserve some pasta water, then drain and set aside.
2. Heat olive oil in a large pan over medium heat. Add the chorizo sausage and cook, breaking it into small pieces, until browned. Use a slotted spoon to remove and set aside.
3. In the same pan, sauté the shallot, garlic, and red peppers for 1–2 minutes, until softened and fragrant.
4. Stir in chili crisp (if using), smoky paprika, garlic powder, and chicken stock. Add a spoon of tomato paste or tomato puree if you want a slightly richer, tomato sauce–style base.
5. Pour in the cream and return the sausage to the pan. Simmer gently until the creamy sauce thickens and coats the spoon.
6. Add the cooked pasta and a splash of pasta water if needed. Toss everything together until glossy and well combined.
7. Remove from heat, finish with parmesan cheese, parsley, and a tiny squeeze of lemon juice if desired. Serve immediately.

Scroll all the way down for the full recipe card with the exact quantities:)

Substitutions

• Mexican chorizo → Spicier, softer, more bold
• Spanish chorizo → Firmer (hard sausage), smoky, slice thin
• Italian sausage → Milder, classic, always works
• Heavy cream → Half-and-half (lighter but still creamy)
• Tomato paste → Tomato sauce or tomato puree
• Chicken stock → Vegetable stock
• Red peppers → Green beans or other quick-cooking veg
• Smoky paprika → Taco seasoning (different vibe, still good)

Equipment

• Large skillet or sauté pan + Pasta pot
• Measuring cup
• Wooden spoon or spatula

Storage

• Store leftovers in an airtight container in the fridge.
• Best enjoyed within 2–3 days.
• Reheat gently on the stove with a splash of cream, chicken stock, or pasta water to loosen the sauce.

FAQ

Related

Looking for other pasta recipes like this? Try these:

Pairing

These are my favorite desserts to serve with this chorizo sausage pasta:

Easy Creamy Chorizo Sausage Pasta (20 minute Recipe)

Creamy, cozy, and on the table in 20 minutes, this is the kind of pasta you make when you want comfort without the wait! The Spicy chorizo sausage is so juicy & pairs so well with the creamy garlicky sauce! This is sure to become a new weeknight dinner favorite!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 4 people

Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 1 lb Chorizo pork sausage casings removed
• 2 tablespoon olive oil
• 1 red bell pepper diced
• 1 shallot finely diced
• 4 garlic cloves minced
• 1 teaspoon chili crisp optional, for heat
• 1 teaspoon garlic powder
• 1 teaspoon chicken bouillon or Vegeta seasoning
• 1 teaspoon smoked paprika
• 2 cups heavy cream
• 15 oz ditalini pasta cooked al dente
• 1 cup freshly grated Parmigiano Reggiano
• 2 tablespoon fresh parsley chopped
• Salt & black pepper to taste

Equipment

• Cutting Board
• Pasta Pot
• Large Skillet
• Measuring Cups

Method

 

1. Heat olive oil in a large pan over medium heat. Add the sausage and cook for about 5 minutes, breaking it up as it browns, until fully cooked and juicy. Remove from the pan and set aside. (WATCH VIDEO BELOW)
2. In the same pan, add the red pepper, shallot, and garlic. Season lightly with salt and sauté for 6–7 minutes until softened and fragrant. Stir in the chili crisp if using.
3. Return the sausage to the pan. Pour in the heavy cream, then add garlic powder, bouillon (or Vegeta), and smoked paprika. Simmer gently for about 7 minutes until the sauce thickens slightly. (see notes if sauce isn't thick enough)
4. Add the cooked pasta and toss well. Let everything simmer together for another 4–5 minutes so the pasta absorbs the sauce.
5. Remove from heat and stir in the Parmesan and parsley. Taste and adjust with salt and pepper. Serve immediately. (WATCH VIDEO BELOW)

Notes

Optional Thickening Note (If Sauce Is Too Thin)

In a small bowl, whisk 1 teaspoon all-purpose flour with ⅓ cup cold water until completely smooth.
Remove the pan from heat, slowly stir the slurry into the sauce, then return to low heat and simmer for 1–2 minutes until thickened. This prevents clumping and keeps the sauce silky & will help it thicken quickly!:)

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Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.