Spicy chorizo pasta served with a delectable cream sauce.
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
1200 Calories
Recipe Instructions
Step 1
Preheat an outdoor grill for medium heat and lightly oil the grate.
Step 2
Cook sausages on the preheated grill, turning occasionally, until no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Cut into bite-sized pieces; set aside.
Step 3
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in penne and cook in boiling water until tender yet firm to the bite, about 11 minutes. Drain and set aside.
Step 4
Meanwhile, melt 1 cup butter in a saucepan over medium heat. Cook and stir garlic in melted butter until softened and fragrant, about 5 minutes. Stir in cream and red pepper flakes; bring to a simmer over medium-high heat, then whisk in Parmesan cheese until melted. Keep sauce warm over low heat, stirring occasionally to keep smooth.
Step 5
Melt remaining 1 tablespoon butter in a large skillet over medium-high heat. Add onion, red bell pepper, and mushrooms; cook and stir until vegetables are tender. Season with salt and pepper. Stir in chorizo pieces and cook until hot. Combine with penne and Parmesan cream sauce to serve.
Ingredients
1 cup butter
1 tablespoon butter
1 cup heavy whipping cream
salt and pepper to taste
1 cup grated Parmesan cheese
4 cloves garlic, minced
1 red bell pepper, sliced
1 onion, sliced
1 (16 ounce) box penne pasta
5 (4 ounce) links chorizo sausage (such as Johnsonville®)
