Rich and vibrant, this Linguine with Chorizo Roasted Red Pepper Cream Sauce recipe is quick, easy and so satisfying.
Ever since my kids and I traveled to Italy in 2025, I have been obsessed with upping our pasta game. With each dish, I learned a little something more about what makes a good pasta dish. Good pasta, I learned, is thoughtful and nuanced. It's built on layers of flavor that together create a whole experience.
That's what I had in mind when I started developing this recipe. I wanted a sauce that coated every strand of the fresh linguine, one that was built on a variety of flavors and textures that come together to formulate something you want to savor.
Linguine with Chorizo Roasted Red Pepper Cream Sauce is filled with spicy chorizo, sweet onions and roasted red peppers, creamy heavy cream and sharp romano cheese, plus a hearty dose of garlic for good measure. The result is a sauce that has hints of spiciness without being overwhelmingly spicy. It's a little sweet, a little spicy, a little bright and oh, so satisfying.
But don't take my word for it. Try making this dish yourself and you'll see.
The key to making this pasta dish is having all your ingredients gathered, prepped and ready before you begin. That means dicing the onion, mincing the garlic, chopping the roasted red peppers and measuring the heavy cream and romano cheese before the burner is even turned on. This preparation is called mise en place, a French phrase that means having everything in place.
Once the cooking begins, everything happens swiftly.
This is a good one to make for company. Or yourself. Whatever you prefer.
Linguine with Chorizo Roasted Red Pepper Cream Sauce Recipe
Creamy with a hint of spiciness, this Linguinde with Chorizo Roasted Red Pepper Cream Sauce is a delightful dinner that comes together super fast. Be sure to prep your ingredients before you begin cooking for best results.
Ingredients
- ½ lb ground chorizo
- 1 small onion, diced
- 4 cloves garlic, minced
- ½ cup finely chopped roasted red peppers
- 1 cup heavy cream
- 1 teaspoon paprika
- ½ cup grated romano cheese
- 12 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 9 oz fresh linguine (from refrigerated section)
Instructions
- In a wide, flat-bottom saucepan, brown the ground chorizo over medium heat until crumbled, about 3-4 minutes. Push to one side of the pan and add the onion. Cook, stirring occasionally, until softened, about 4-5 minutes. Mix together with the chorizo.
- Pushing the chorizo mixture to one side of the pan, add the garlic and cook for about 1 minute or until fragrant. Add the roasted red peppers. Stir all the ingredients in the pan together.
- Pour in the heavy cream, stirring to combine. Add the paprika, romano, salt and pepper. Stir well. Allow to come to a boil, stirring, and then remove from heat.
- Cook the pasta according to package directions. Transfer to a serving bowl. Top with the sauce.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 726Total Fat: 55gSaturated Fat: 28gUnsaturated Fat: 27gCholesterol: 151mgSodium: 7875mgCarbohydrates: 29gFiber: 2gSugar: 5gProtein: 30g
Nutritional information is provided for informational purposes only and will vary based on actual ingredients used, portion sizes, etc.
