One-Pot Cheesy Chorizo Pasta
A cheesy & spicy chorizo pasta that comes together in minutes, all in one pan.
By Ethan ChlebowskiI almost exclusively use the Risotto style pasta technique when I make pasta at home.
It's incredible for home cooks because it takes about 20 minutes from start to finish, the sauce forms in the pan, and it's adaptable for any pasta situation.
Ethan Chlebowski
Ingredients
Pasta components
- pasta170 g1/3 lb
- chicken stock, or wateras needed
- saltto taste
Add-ins
- chorizo, de-cased2 links250 g
- zucchini, thinly sliced1
- onions, thinly sliced1/4
- cilantrofor garnish
Cheese sauce elements
- american cheese2 slices
- white sharp cheddar, grated28 g
- chipotle gouda, grated28 g
- milk, or water50 g
- cornstarch5 g
Method
Step 1: Warm the pasta liquid & prep vegetables
Place the stock (or water) in a pot on medium-high heat or warm up in the microwave.
Meanwhile, slice the onion and quarter the zucchini.
Step 2: Brown the chorizo & saute the vegetables
Set a wok or saucier over medium-high heat and add the chorizo removed from the casing. Break apart with a potato masher and until , then transfer to a bowl.
- Keep as much fat in the pan as you can.
Add the onion and zucchini to the pan and for 2-3 minutes. Remove and add to the same bowl as the chorizo.
Step 3: Simmer the pasta
Add the dried pasta to the pan, along with just enough stock to cover the pasta. It should come to a very quickly.
the pasta until al dente and add more stock as needed if it too fast before the pasta is done.
- In the end, the pasta should be cooked through, and the stock should be significantly reduced into a sauce-like consistency.
Step 4: Combine everything together
Turn the heat to low. Add the milk and cornstarch . Stir in until the sauce comes together.
Stir in the cheeses until they have into the sauce and are thickened to your liking.
Add the chorizo and vegetable mixture and stir to combine. Taste and adjust with salt.
- Serve with some cilantro over the top.
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