Penne Chorizo Spanish Style

Name: Penne Chorizo Spanish Style
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3
Cuisine: Spanish
Ingredients: 250 grams penne pasta; Olive oil; 1 tablespoon salt; 1 tablespoon black pepper; 2 eggs; 200 milliliters heavy cream; 1 onion, diced; 2 cloves garlic, minced; 100 grams Spanish-style chorizo, sliced; 1 large handful mixed mozzarella and cheddar cheese, shredded

Recipe GLPR9816f30c6bf12b

Spanish

Main Course

40 min

865 cal

Servings: 3

Stovetop

SNAP eligible

A creamy Spanish-inspired pasta dish featuring tender penne combined with seasoned chorizo, caramelized onions, garlic, and a rich cream sauce finished with melted cheese and eggs for a savory, satisfying main course.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

250 grams penne pasta

Olive oil

1 tablespoon salt

1 tablespoon black pepper

2 eggs

200 milliliters heavy cream

1 onion, diced

2 cloves garlic, minced

100 grams Spanish-style chorizo, sliced

1 large handful mixed mozzarella and cheddar cheese, shredded

Directions

Bring a large pot of water to a boil. Add half the salt and a drizzle of olive oil. Add the penne and cook until tender according to package directions, approximately 10–12 minutes. Drain and set aside.
While the pasta cooks, heat a medium skillet over medium heat with a light coating of olive oil. Add the diced onion and cook until softened and beginning to caramelize, about 5 minutes.
Add the minced garlic to the skillet and stir constantly for about 1 minute until fragrant.
Add the sliced chorizo to the skillet and cook for 3–4 minutes, stirring occasionally, until the chorizo releases its oils and begins to brown.
Pour the heavy cream into the skillet and bring to a gentle simmer. Cook for 3–4 minutes, stirring frequently, until the sauce deepens to a golden color.
Add the cooked penne to the cream and chorizo mixture, tossing gently to combine all ingredients evenly.
In a small bowl, crack the eggs and beat them lightly. While stirring the pasta mixture constantly, slowly drizzle the beaten eggs into the pan. Continue stirring to prevent the eggs from scrambling, cooking until the mixture reaches 160°F internal temperature and thickens slightly, about 2–3 minutes.
Remove from heat and stir in the shredded cheese until fully melted and incorporated.
Taste the dish and adjust seasoning with remaining salt and black pepper as needed. Divide among serving plates and enjoy immediately.

Comments

Grocery List Plus Editorial Staff4.5

This is a weeknight dish that leans on shelf-stable pasta, readily available chorizo, and cream—all standard at any Charlotte grocer including Harris Teeter, Food Lion, Walmart, and ALDI. The 40-minute stated time is honest for boiling pasta and browning chorizo, though expect closer to 45 if you're dicing the onion and garlic by hand. At roughly $2.50 per serving, the cost is moderate and driven by the heavy cream and chorizo; it reheats adequately the next day, and the yield of three servings makes it reasonable for a couple plus one. The real fit here is as a quick weeknight dinner for adults who don't mind richness, not a crowd-pleaser for finicky eaters.