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Creamy Wagyu Beef Chorizo Pasta

Creamy Wagyu Beef Chorizo Pasta 

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Servings: 4
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Brandyn Baker @blackdog_bbq


  • 1 LB Double 8 Cattle Company Fullblood Wagyu Beef Chorizo Sausage (ground)
  • 1 TBSP Butter
  • 1/2 Sweet Onion (minced)
  • 2 Garlic Cloves (minced)
  • 1/2 TSP Red Pepper Flakes
  • 2 CUP Heavy Whipping Cream
  • 5 OZ Spinach
  • 1 CUP Shredded Parmesan Cheese
  • Kosher Salt (season to taste)
  • 1 LB Rotini Pasta
  • 4 QT Water


            • Large Skillet
            • Large Pot

            FIRST STEP

            Take the Fullblood Wagyu beef chorizo out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.


            Pour the water into a pot. Cover the pot, and place it over high heat on the stove.

            When the water begins to boil, take off the lid, and add the pasta.

            Cook for 6-8 minutes until the pasta reaches the desired level of doneness. Reserve.


            While the pasta is cooking, heat the butter in a large skillet over medium-high heat.

            Once the butter has melted, add the Wagyu beef chorizo, minced sweet onion, minced garlic, and red pepper flakes.

            Continue cooking until the Wagyu beef chorizo is thoroughly cooked (no longer pink).

            Drain the excess fat from the skillet.

            FINAL STEPS

            Reduce the heat to low, and pour the heavy whipping cream into the skillet.

            Bring to a simmer.

            Next, add the spinach. Cook for about 5 minutes until the spinach has wilted, and the cream begins to condense.

            Add the shredded Parmesan cheese, and stir until the cheese has melted.

            Finally, add the cooked pasta into the large skillet, and mix everything together.

            Season to taste with kosher salt, serve, and enjoy!

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