Description
A rich and flavorful Spaghetti Creamy Bell Pepper Chorizo dish combining tender pasta with savory chorizo, sautéed bell peppers, and a luscious creamy Parmesan sauce. Perfect for a quick weeknight dinner that feels indulgent and satisfying.
Ingredients
Scale
Pasta
- 12 ounces spaghetti
Meat
- 8 ounces chorizo, sliced
Vegetables
- 1 medium onion, chopped
- 2 bell peppers (any color), sliced
- 3 cloves garlic, minced
Dairy
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Other
- Olive oil (about 1-2 tablespoons)
- Fresh parsley for garnish
- Salt and pepper to taste
Instructions
- Cook pasta: Cook spaghetti in a large pot of salted boiling water following the package instructions until al dente. Reserve 1/2 cup of pasta water before draining the pasta.
- Brown chorizo: Heat olive oil in a skillet over medium heat. Add the sliced chorizo and cook until it is browned and slightly crispy.
- Sauté vegetables: Add chopped onion and sliced bell peppers to the skillet with chorizo and sauté until they become tender. Then stir in minced garlic and cook just until fragrant, taking care not to burn it.
- Create creamy sauce: Lower the heat and pour in the heavy cream, stirring well to combine with the chorizo and vegetables. Incorporate the grated Parmesan cheese, and season the sauce with salt and freshly ground black pepper to taste.
- Combine pasta and sauce: Add the cooked spaghetti to the skillet and toss everything together gently. If the sauce is too thick, add the reserved pasta water a little at a time to reach your desired consistency.
- Garnish and serve: Finish the dish by sprinkling fresh parsley on top before serving to add a fresh, vibrant touch.
Notes
- Reserve pasta water is important as it helps to loosen the sauce and make it cling better to the pasta.
- You can use any color of bell peppers or a mix for vibrant presentation and flavor variety.
- For a spicier dish, choose a spicy chorizo or add red pepper flakes when sautéing.
- This dish is best served immediately to enjoy the creamy sauce at its freshest.
- To make it lighter, substitute half-and-half or milk for heavy cream, but the sauce will be less rich.
