Ingredients
Scale
- 12 ounces dried penne pasta (or any short pasta you prefer)
- 8 ounces chorizo sausage, casing removed and crumbled
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup crushed tomatoes (canned or fresh)
- 1 cup heavy cream
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh parsley or basil for garnish (optional)
Substitution tips: If you don’t have chorizo, spicy Italian sausage works beautifully. For a lighter version, swap heavy cream for half-and-half or whole milk, though the sauce won’t be quite as rich. You can also use cheddar or a mix of cheeses if mozzarella isn’t on hand.
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. I like to give mine a quick swipe with olive oil to prevent sticking and add a subtle flavor.
- Bring a large pot of salted water to a boil. Add the penne pasta and cook until just al dente, about 2 minutes less than package instructions. Drain and set aside. Remember, it’ll continue cooking in the oven, so you want it slightly firm to the bite.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 4 minutes until softened and translucent. The aroma always reminds me of my grandmother’s kitchen—it’s the smell of comfort.
- Add the crumbled chorizo to the skillet. Cook, stirring frequently, until browned and cooked through, about 6-7 minutes. The spices in the chorizo fill the kitchen with that smoky, spicy scent that hints at the deliciousness to come.
- Stir in the minced garlic, smoked paprika, and dried oregano. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic—it can turn bitter fast!
- Pour in the crushed tomatoes and heavy cream. Stir everything together and let it simmer gently for about 5 minutes, allowing the sauce to thicken slightly. This is where the magic really happens—the flavors meld into a rich, creamy sauce that coats every bite.
- Season the sauce with salt and pepper to taste. Remember, the chorizo can be quite salty, so taste before adding more.
- Combine the cooked pasta with the sauce in the skillet or transfer both to a large mixing bowl. Mix well to ensure every piece of pasta is coated with that luscious sauce.
- Pour half of the pasta mixture into your prepared baking dish. Sprinkle half of the mozzarella and Parmesan cheese over the top.
- Add the remaining pasta and top with the rest of the cheeses, spreading evenly. I find layering cheese like this helps create a bubbly, golden crust that’s irresistibly good.
- Bake uncovered in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden on the edges.
- Remove from oven and let it rest for 5 minutes before serving. This little pause allows the bake to set, making it easier to serve and even more enjoyable to eat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International