Garlic Chorizo Sausage Pasta

Name: Garlic Chorizo Sausage Pasta (20-Minute Creamy)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1 lb Italian pork sausage; 1 red bell pepper, diced; 2 shallots, diced; 5 cloves garlic, minced; salt, to taste; 1 tsp chili crisp; 1.5 cups heavy cream; 1 tsp paprika; 1 tsp dried parsley; 1 tsp chicken bouillon powder; 1 lb ditalini pasta, cooked al dente; 1/2 cup grated Parmigiano Reggiano cheese; 2 tbsp fresh parsley, chopped; grated Parmigiano Reggiano cheese, for garnish

This Garlic Chorizo Sausage Pasta is a 20-minute creamy weeknight pasta made with Italian pork sausage, roasted red peppers, and a garlic-forward cream sauce that comes together faster than takeout.

🌍Italian-American 🏷️Creamy pasta 🏷️Sausage pasta 🏷️Ditalini 🏷️Italian sausage Weeknight dinner

🏷️

🏷️20-minute meal

-0:00

majasrecipesonTikTok

Total

20 min

Servings

4

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by majasrecipes

-0:00

majasrecipesonTikTok

Ingredients

1 lb Italian pork sausage
1 red bell pepper, diced
2 shallots, diced
5 cloves garlic, minced
salt, to taste
1 tsp chili crisp
1.5 cups heavy cream
1 tsp paprika
1 tsp dried parsley
1 tsp chicken bouillon powder
1 lb ditalini pasta, cooked al dente
1/2 cup grated Parmigiano Reggiano cheese
2 tbsp fresh parsley, chopped
grated Parmigiano Reggiano cheese, for garnishoptional

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Instructions

1
In a large skillet over medium heat, cook the Italian sausage, breaking it up with a spoon, for about 5 minutes until browned and juicy.
2
Remove the cooked sausage from the skillet using a slotted spoon and set aside, leaving the rendered fat in the pan.
3
In the same skillet, add the diced red bell pepper, shallots, and minced garlic. Season with salt and sauté until softened.
4
Stir in the chili crisp.
5
Return the cooked sausage to the skillet. Pour in the heavy cream and add the paprika, dried parsley, and chicken bouillon powder. Stir to combine.
6
Let the sauce simmer until it has thickened.
7
Add the cooked ditalini pasta to the skillet, followed by the grated Parmigiano Reggiano cheese and chopped fresh parsley.
8
Stir everything together until the pasta is well-coated in the creamy sauce. Serve immediately, garnished with additional cheese if desired.

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Tips & Notes

Pro tips

Brown the sausage fully before adding shallots and garlic—this renders fat and builds depth of flavor critical to the dish.
Add cream off-heat or reduce heat to medium-low after adding it to prevent the sauce from splitting or becoming grainy.
Finish with chili crisp just before serving to preserve its texture and heat; this adds a signature textural contrast to the creamy sauce.
Reserve 1/2 cup pasta water before draining and use it to loosen the sauce if it becomes too thick after tossing.

Substitutions

Italian pork sausage → sweet or hot Italian turkey sausage (slightly leaner; texture remains similar)
Ditalini → penne rigate or rigatoni (holds cream sauce similarly; adjust cooking time by 1–2 minutes)
Red bell pepper → yellow or orange bell pepper (same sweetness and cook time; no flavor impact)
Heavy cream → whole milk + 2 tbsp butter per 1.5 cups (lighter sauce; use lower heat to prevent curdling)

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days in the refrigerator. Reheat gently on the stovetop over medium-low heat, adding a splash of pasta water or cream if the sauce has thickened, and stir frequently to prevent sticking.

Common Questions

Can I use fresh sausage links instead of ground sausage?

Yes. Remove the sausage from casings and crumble it into the skillet as the recipe directs for ground sausage, breaking it into small pieces as it cooks.

What type of pasta works best for this recipe?

Ditalini (small tubes) is specified for this dish and holds the cream sauce well. Penne or rigatoni are good substitutes if you prefer larger shapes.

Is there a dairy-free option for the cream sauce?

You can substitute heavy cream with full-fat coconut milk or cashew cream in equal amounts, though the flavor profile will shift slightly away from Italian-American.

Can I make this ahead?

Cook the pasta separately and store the sausage-cream sauce in an airtight container for up to 3 days. Reheat gently on the stovetop and toss with fresh or reheated pasta to avoid overcooking.

How do I prevent the cream from breaking?

Keep heat at medium once cream is added, stir frequently, and avoid boiling vigorously. The cream sauce should simmer gently for the 5-7 minutes it takes to finish cooking.