Easy Sun-Dried Tomato & Chorizo Pasta
Photo by Nea Arentzen
- Serves
- 4 to 6
- Prep Time
- 10 Minutes
- Cook Time
- 20 Minutes
This sun-dried tomato and chorizo pasta is one of those meals that feels a little fancy but is really low-effort. It starts with chorizo, which brings a ton of flavor right out of the gate. Then you build a quick sauce with shallots, sun-dried tomatoes (plus a little of their oil), white wine, and oregano. Toss that with pasta, some freshly grated Parmesan, and a splash of pasta water to make it glossy. I finish it with a big spoonful of ricotta on top and a handful of chopped parsley. It’s rich, a little spicy, and comes together in about 30 minutes.
Ingredients
- A pinch of kosher salt
- 12 ounce dried Calamarata pasta (or preferred pasta shape)
- 1/2 pound (8 ounces) spicy chorizo
- 2 shallots, finely chopped
- 1/2 cup chopped sun-dried tomatoes in oil
- 1 tablespoon dried oregano
- 1/2 cup white wine
- 1/2 cup freshly grated Parmesan
- Freshly grated black pepper
- Freshly chopped parsley, for garnish
- Fresh ricotta, for garnish
Featured Video
Directions
- Step 1
Bring a large pot of generously salted water to a boil. Cook your pasta according to the package instructions until al dente. Just before draining, reserve 1 cup of the starchy pasta water and set it aside–this will help create a silky sauce later. Drain the pasta and set aside.
- Step 2
While the pasta cooks, heat a large skillet or sauté pan over medium heat. Add the chorizo, breaking it up into small crumbles with a wooden spoon or spatula as it cooks. Sauté until browned and cooked through, about 5 to 7 minutes. Transfer the cooked chorizo to a plate using a slotted spoon; discard all but 1 tablespoon of the fat.
- Step 3
To the same skillet, add the chopped shallots and sun-dried tomatoes, along with 1 tablespoon of the oil from the sun-dried tomato jar. Sauté until the shallots are soft and translucent, 3 to 4 minutes.
- Step 4
Add the dried oregano to the pan and sauté until fragrant, another 30 seconds. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer until slightly reduced, 2 to 3 minutes. Season with salt and freshly ground black pepper to taste.
- Step 5
Return the cooked chorizo to the skillet. Add the cooked pasta, half of the reserved pasta water, and the grated Parmesan. Toss everything together until the pasta is evenly coated and glossy. If the sauce feels too thick or dry, gradually add more pasta water until it reaches your desired consistency. Season to taste with more salt and pepper as needed.
- Step 6
Divide the pasta among bowls and top each serving with a generous dollop of fresh ricotta. Finish with a sprinkle of chopped fresh parsley.