- 1/2 pound fresh chorizo, casings removed
- 2 cloves garlic, chopped
- 1/2 cup heavy cream
- 10 ounces fusilli, cooked, 1 cup pasta water reserved
- 3 tablespoons chopped chives
In skillet, cook chorizo over medium, breaking up and stirring until browned, 6 minutes. Stir in garlic, cream and pasta, adding enough pasta water to moisten; season. Divide among bowls. Sprinkle with chives.