Cooking Corner

Pasta with Cheesy Chorizo

This is an easy dish that doesn’t take a lot of time and is full of flavor. Basically, it is pasta smothered in a cheese sauce topped with sautéed meat and veggies. The trick is to cook everything gently and watch carefully to make sure nothing overcooks.


  • 12 oz pasta (spaghetti or fettuccine)
  • 1 ½ Tbs olive oil
  • 2/3 C chopped tomato
  • 2/3 C chopped red pepper
  • 2/3 C chopped onion
  • 1C sliced mushrooms
  • 12” chorizo sin/without chili (skin removed)
  • 1C skim milk
  • 1C chicken or vegetable broth
  • 2 ½ Tbs butter
  • 3 ½ Tbs flour
  • 2 Tbs chopped garlic
  • 1Tbs dried or 3 Tbs fresh mixed herbs (thyme, basil, oregano, marjoram)
  • 1 C grated Parmesan, Gruyere or Swiss cheese
  • 1” cube of blue cheese
  • Few drops of Chilero or Tabasco
  • Pinch of freshly grated nutmeg
  • 1/4 tsp ground white pepper


  1. Start heating a large covered pot of salted water for the pasta. When it begins to boil, turn it down to a simmer until you’re ready to cook the pasta.
  2. In the meantime, warm 1 Tbs of olive oil over medium-low heat.
  3. Add the onions, red peppers and mushroom, and stir to cover them with oil.
  4. Cover and sweat about 5 minutes until the onions are translucent, stirring occasionally.
  5. Add the chorizo to the vegetables and sauté until completely cooked, about 10 minutes, breaking the chorizo up as it cooks. Watch and stir occasionally so nothing burns.
  6. While the chorizo and vegetables cook, combine the milk and broth in a small saucepan, and heat until just below boiling. (Or microwave in a large glass measuring cup for 3 minutes).
  7. When the chorizo and vegetables begin to brown drain excess oil if there is any. The amount of excess oil depends on your chorizo and there might be none.
  8. Add the tomatoes and gently mash them into the mixture. Use the moisture from the tomatoes to scrape up anything that has stuck to the pan.
  9. Salt to taste, cover and keep warm.
  10. Warm a saucepan over medium heat for about 1 minute.
  11. Add the butter and swirl above the heat until it is completely melted and stops foaming, don’t let it brown.
  12. Add the chopped garlic and sauté gently, don’t let it brown.
  13. Add the herbs and sauté for 1 minute.
  14. Remove from heat and sprinkle the flour into the oil while stirring.
  15. Cook 1 minute, stirring constantly. Don’t let it brown.
  16. Remove from heat and slowly whisk in the hot milk & broth. Try to avoid creating lumps.
  17. Turn up the heat to medium-high and while stirring constantly, slowly heat until the first bubbles appear and the sauce thickens.
  18. Immediately remove from heat, stir for 30 seconds and then gradually whisk in all the cheese.
  19. When the cheese is completely incorporated into the sauce, stir in the nutmeg, Tabasco, and white pepper. Cover and keep warm, but don’t let it boil.
  20. In a large pot of salted water, cook the pasta according to the package directions. Usually 8 – 12 minutes, depending on the ingredients.
  21. Plate the pasta, pour the cheese sauce over, and then top with the chorizo. Serve with garlic bread.