Easy Chorizo Rosé Pasta
Indulgent, veggie packed and budget-friendly.This is one of those meals I make on repeat — comforting, reliable, and always a hit at the table.
Ingredients
- 2 sausages Chorizo crumbled (casings removed)
- 1 Onion chopped
- 1/2 head Broccoli
- 3 Carrots
- 1 Bell Pepper
- 200 g Mushrooms
- 2 Tbsp Cream Cheese
- 1/3 Cup Heavy Cream
- 1/2 Jar Passata
- 2 Tbsp Tomato Paste
- Salt, Pepper, Oregano, Basil, Garlic Powder, Thyme, Chilli Flakes to taste
- 500 g Penne Pasta or preferred pasta
Instructions
- Chop onions and all veggies into small bite size pieces. I prefer to chop them quite small to make it easier for the kids and to make them blend in more with the sauce.
- Remove casing from sausages and crumble the meat into a large pot with a bit of olive oil.
- Add onion and sauté with the crumbled chorizo in a bit of olive oil, till browned.
- Break up all the sausage with a wooden spatula into small pieces.
- Stir in the carrots and a couple pinches of salt. [You can add in all veggies at this step, I tend to stager them to keep the integrity of some of the softer veggies.]
- Make space in the middle of the pan to add in the tomato paste, and stir it on the pan until the colour deepens slightly, then mix in with the rest of the dish.
- Mix in the passata, oregano, chili flakes, basil, garlic powder, thyme, salt and pepper. Optionally cover and let simmer for 20min to deepen the flavours.
- Add in broccoli, mushrooms, and bell peppers, add a bit of pasta water and let the veggies cook down a bit.
- Stir in cream cheese and heavy cream.
- Mix in the cooked pasta (I love penne for this dish).
- ENJOY!
Notes
- This dish is fantastic topped with parmesan or Romano.
- Stagger the addition of each veggie so that they have enough time to cook to your liking, without overcooking them.
- Swap chorizo for Italian sausage or leave it out for a veggie version.
- Feel free to use any short pasta (rigatoni, fusilli, rotini).
- Add spinach at the end if you want even more greens.