Spicy Chorizo Pasta Without Cream or Cheese
This spicy chorizo pasta without cream recipe is bold & fresh made with olive oil, garlic, tomatoes, chili flakes, & fresh basil! Ready in 30 minutes, this easy dairy free sauce is a great addition to your next pasta night.
Servings: 6 servings
Calories: 326kcal
Cost: $4
Equipment
- Large Pot
Ingredients
- 12 ounces rigatoni use gluten free if necessary
- 1 tablespoon extra virgin olive oil
- 8 ounces chorizo sausage diced or crumbled
- 4 cloves garlic minced
- 1 medium sweet onion chopped
- 1 teaspoon Crushed Red Pepper Flakes plus extra for garnish
- 2 28-ounce cans San Marzano Tomatoes
- 1/4 cup Fresh Basil julienned, plus extra for garnish
- 2/3 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
Instructions
- 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.
- 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 all ingredients are well combined. Simmer on low for 20 minutes.
- When the sauce is finished cooking, add the sauce over cooked rigatoni, and garnish with extra basil and pepper flakes.
Video
Nutrition
Calories: 326kcal | Carbohydrates: 50g | Protein: 12g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 282mg | Potassium: 422mg | Fiber: 4g | Sugar: 5g | Vitamin A: 498IU | Vitamin C: 21mg | Calcium: 72mg | Iron: 3mg