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Paccheri Chorizo Truffle Recipe

Paccheri Chorizo Truffle Recipe

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  • Author: Maria
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4-6 servings 1x
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: Italian

Description

This rich and flavorful pasta dish features paccheri pasta smothered in a savory roasted garlic and chorizo sauce, with a hint of truffle oil for an elevated touch. It’s the perfect balance of hearty, spicy, and earthy flavors that make it an unforgettable meal. Whether you’re looking for an easy weeknight dinner or something special for guests, this recipe is a crowd-pleaser.

Ingredients

Units Scale
For the Roasted Garlic:
  • 1 head of garlic
  • 1 tablespoon olive oil
For the Sauce:
  • 1 lb Paccheri pasta
  • 1 tablespoon olive oil
  • 1/2 lb chorizo (Spanish or other flavorful sausage), casing removed and crumbled
  • 1 (28 oz) can crushed tomatoes
  • 1/2 cup red wine (optional)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • 1-2 tablespoons truffle oil or truffle paste (optional, to taste)
For Garnish:
  • Fresh parsley, chopped
  • Grated Parmesan cheese (optional)

Instructions

  • Roast the Garlic:
    Preheat oven to 400°F (200°C). Cut the top off the head of garlic to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for 40 minutes, or until cloves are soft and fragrant. Let cool slightly, then squeeze out the roasted garlic cloves.
  • Cook the Pasta:
    Cook the paccheri pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
  • Make the Sauce:
    While the pasta is cooking, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the crumbled chorizo and cook, breaking it up with a spoon, until browned and crispy. Add the roasted garlic cloves to the skillet and cook for another minute until fragrant. Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pan. Stir in the crushed tomatoes, oregano, red pepper flakes (if using), salt, and pepper. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly. Stir in the truffle oil or truffle paste just before adding the pasta.
  • Combine Pasta and Sauce:
    Add the cooked pasta to the skillet with the sauce. Toss to coat the pasta evenly. Add some of the reserved pasta water if the sauce is too thick.
  • Serve:
    Serve immediately, garnished with chopped fresh parsley and grated Parmesan cheese (if desired).

Notes

  • Wine: The red wine adds depth to the sauce, but it’s optional. If you prefer a non-alcoholic version, you can omit it or substitute with broth.
  • Truffle Oil: If you’re not using truffle oil or truffle paste, the dish will still be delicious, but the truffle flavor adds an extra layer of luxury.
  • Chorizo: You can substitute chorizo with other types of sausage, such as Italian sausage, for a different flavor.
  • Pasta Options: If you can’t find paccheri, you can substitute with rigatoni or other large pasta shapes.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 7g
  • Sodium: 800 mg
  • Fat: 18 g
  • Saturated Fat: 5g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 4g
  • Protein: 20g
  • Cholesterol: 45mg

Find it online: https://cooktune.com/paccheri-chorizo-truffle-recipe/