Serves 3
40 min
Penne Chorizo Spanish Style
Recipe GLPR9816f30c6bf12b
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.
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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.
