Benjamin’s Hungover Creole Chorizo Pasta

Benjamin’s Hungover Creole Chorizo Pasta
A creamy, spicy, soul-reviving bowl of comfort

There are two types of hangovers: the quiet, regret-filled ones… and the loud, “I need something greasy, creamy and full of flavour immediately” ones. This pasta is for the second type.

Benjamin’s Hungover Pasta was born out of necessity — a late night, an empty fridge, and a craving for something rich with a little kick. The result? A creamy chorizo pasta with bold creole spice, silky sauce, and just enough heat to wake your taste buds back up. It’s indulgent, quick, and dangerously easy to make.

Whether you’re recovering from a night out or just want comfort food with personality, this dish hits every note: smoky, creamy, spicy, and deeply satisfying.

Why You’ll Love This Pasta

• Fast – ready in about 20 minutes

• Comforting – creamy and rich without being heavy

• Flavour-packed – smoky chorizo + creole spice = magic

• Customisable – add veg, chicken, or extra heat

• Hangover-approved – salty, spicy, and carb-loaded

Ingredients (Serves 2–3)

• 250g pasta (penne, rigatoni, or fusilli work great)

• 150–200g chorizo, sliced or cubed

• 2 cloves garlic, minced

• 1 small onion, finely chopped (optional but recommended)

• 200ml double cream (or heavy cream)

• 1–2 tsp creole seasoning (adjust to taste)

• 1 tbsp olive oil or butter

• Salt & black pepper

• Grated parmesan (optional but elite)

• Fresh parsley or spring onions for garnish

• Splash of pasta water (very important)

Method

1. Cook the Pasta

Bring a pot of salted water to the boil and cook pasta until al dente.
Save about ½ cup of pasta water before draining — this is liquid gold.

2. Fry the Chorizo

Heat olive oil or butter in a pan over medium heat.
Add chorizo and fry until it releases its oils and gets slightly crispy.
Remove excess oil only if there’s loads — that red oil is flavour.

3. Add Aromatics

Throw in onion and cook until soft, then add garlic for 30 seconds.
Your kitchen should now smell like a place you’d happily live in.

4. Build the Sauce

Lower heat slightly and pour in the cream.
Stir in creole seasoning, black pepper, and a small pinch of salt.
Let it gently simmer for 3–4 minutes.

5. Combine

Add the drained pasta straight into the sauce.
Splash in some reserved pasta water and stir until glossy and silky.
This step turns “cream” into “proper pasta sauce.”

6. Finish

Taste and adjust seasoning.
Stir in parmesan if using.
Serve with fresh herbs on top.

Pro Tips

• Extra Kick: Add chilli flakes or cayenne.

• Veg Boost: Spinach, peppers, or mushrooms work well.

• Protein Swap: Chicken or prawns slide in easily.

• Ultra Hangover Mode: Top with a fried egg. Trust the process.

The Vibe

This isn’t fine dining.
This is “I need flavour, comfort, and forgiveness in a bowl.”

Creamy without being bland. Spicy without being painful. Smoky, salty, and deeply comforting — Benjamin’s Hungover Creole Pasta is the kind of recipe you don’t just cook once. It becomes a regular, a signature, the thing friends ask for after a big night.

And the best part?
It tastes just as good when you’re not hungover.