Fusilli with Chorizo in Creamy Mustard Sauce


(Serves 4-6)



  • 1 tbsp Olive Oil
  • 1 tbsp Butter
  • 1 large Onion, finely chopped (or 2 small ones)
  • 5 cloves of Garlic, finely chopped
  • 300g of Pasta (Fusilli)
  • 200g Chorizo (You can even use sausages)
  • Handful of fresh Parsley, roughly chopped 
  • 2 tbsp Dijon Mustard
  • 2 tbsp Whole Grain Mustard
  • 1/4 cup Sour Cream
  • 1/4 cup Heavy Cream
  • 1/2 cup Milk
  • 1 tsp Worcestershire Sauce 
  • Handful of Parmesan Cheese, grated
  • Salt
  • Pepper



  • Pour some water in a pot and add about a tbsp of salt. Bring to a boil.
  • Add butter and oil in a hot pan. Allow the butter to melt completely.
  • Add the garlic and onion. Cook until translucent.
  • While that cooks, add the pasta to the boiling water.
  • Once the garlic and onions are well cooked add the Chorizo and cook for a few minutes, stirring occasionally. 
  • Next add the mustards, worcestershire sauce and parsley. Mix well.
  • After 2-3 minutes, stir in the creams and milk. Bring this to a boil and heat until thick and creamy. If it gets too thick add a latel full of the salty pasta water. 
  • Bring down the heat to low. Add salt, pepper and grate in the as much cheese as you like.
  • Mix in the pasta.
  • Plate and Garnish with fresh green Parsley and some more cheese.

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