I like nothing more than a creamy pasta dish, apart from a creamy pasta dish that’s ready in 15 minutes! This leek and chorizo pasta is a real winner – salty, warm chorizo, mild leeks and cream. It couldn’t be a more comforting dish.
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I use chorizo often in my recipes. It’s a great way of getting a big hit of flavour without needing loads of ingredients. In this recipe, it brings the oil. the paprika, the savoury oomph you need in a brilliant dinner.
Leek and Chorizo Pasta – The Ingredients
- Fresh fusilli – I used fresh pasta here to make this a really quick and easy recipe. However, you could use dried. You could also use penne here.
- Chorizo – this worked out to be about half of a chorizo ring. You could use the other half in creamy chorizo and pea gnocchi or a chicken and chorizo stew.
- Leek – use a medium/large leek, or two small ones.
- White wine – optional.
- Double cream – use double rather than single for a rich, unctuous sauce.
Cooking the Pasta Dish
This is a super easy dish to cook. Here are my top tips:
- Season well! I find creamy pasta dishes often need a touch more salt than others do to really bring out the flavours, but this will depend on the saltiness of the chorizo you use. Be sure to taste and adjust as needed!
- Watch the chorizo when you cook it. You want the pan to be hot enough for that oil to ooze out of it and the meat to start to crisp, but it can burn easily, so make sure you keep and eye on it and stir often.
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Leek and Chorizo Pasta
Save This RecipeIngredients
- 250 g fresh fusilli
- 100 g chorizo ring
- 1 leek
- 1 small glass white wine
- 200 ml double cream
Instructions
- Boil a pan of water and cook the pasta according to packet instructions. Drain, reserving one cup of the pasta water.
- Meanwhile, thinly slice the chorizo and put in a large saute pan over a medium high heat. Cook for 3 minutes, until it begins to crisp.
- Slice the leek and add this to the pan. When it starts to soften, tip in the white wine. Allow this to boil down, then turn down the heat to low and add the cream.
- Bring the sauce to a simmer. Season with salt and pepper then tip in the pasta and reserved water. Stir and enjoy!
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