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This easy Chorizo Pasta recipe is ideal for those midweek evenings when you need a tasty meal that will please everyone but needs to be ready quickly.

It’s all made in one pan, is made with plenty of easy ingredients and is ready in under 30 minutes. It’s also hearty, satisfying and SO delicious!

Chorizo pasta with tomato sauce and broccoli

It’s no surprise to me that this Chorizo Pasta recipe is so popular. You can’t get enough of this one! And it appears very regularly on my meal plans too, probably for all the same reasons…

For starters, one pan meals are our midweek sanity saviours aren’t they? I love recipes that involve chucking everything in, even the pasta, especially the ones that mean you don’t have to compromise on taste for convenience.

Then there’s the fact it usually goes down well with everyone, and it’s quick, easy and can be made of long shelf-life ingredients, so you can whip it up any time you’re stuck for an idea for dinner.


Why you’ll love this Chorizo Pasta recipe

⭐️ Dinner in under 30 minutes

⭐️ All made in one pan

⭐️ Super tasty and family friendly


Spicy broccoli and tomato pasta with Spanish sausage

About this Pasta with Chorizo recipe

Chorizo is such a forgiving ingredient, releasing that oily, smoky, strong flavour as it cooks, permeating through a sauce quickly and without the need for mountains of herbs and spices. Add to it the richness of the tomato sauce, and you’ve got yourself a lip-smackingly good meal in under 30 minutes.

Spanish chorizo is also something I love to fall back on when I haven’t planned a thing and need to cobble together a meal. It has a long shelf-life and can be refrigerated, so doesn’t need forethought for being used up or brought out of the freezer in time.

If there’s a chorizo in the fridge, you’ve got an easy meal straight away, because you’ve probably also got almost everything else in the cupboard.

A few other chorizo recipes you MUST try are my Chorizo Gnocchi Pan-Fry, my Slow Cooker Sausage Casserole with Chorizo, my Slow Cooker Chicken and Chorizo Stew and my Easy Shakshuka recipe.

Chorizo Pasta Ingredients

  • Chorizo
  • Onion – Fresh or frozen is fine
  • Garlic – Fresh, frozen or jarred is OK
  • Pasta – Use your favourite or what you have, adjusting cooking time accordingly. I use rigatoni
  • Chopped tomatoes
  • Sweet smoked paprika
  • Oregano 
  • Black pepper
  • Tomato puree
  • Broccoli 
  • Cherry tomatoes
  • Vegetable stock
  • Parmesan cheese
  • Basil

How to make Chorizo Pasta

Chorizo onions and garlic frying in a pan

1. Heat the oil in a lidded pan. Add chopped chorizo until it releases its oil and goes brown, then add onions and garlic.

Chorizo pasta one pot with raw pasta and ingredients

2. Add the rest of the ingredients, stir well and cook for about 15 minutes until the pasta is cooked through. Add parmesan and basil to serve.

Hint: Check on the pasta as it cooks and add more stock to your preference.


Substitutions

  • Sweet smoked paprika: I use this as it’s warming and a little smoky, but also fine for childrens’ palates. If you want something a little more spicy, add or substitute regular paprika.

Chorizo Broccoli Pasta Leftovers

In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully before serving.

If you don’t serve this as soon as it’s cooked, you’ll find that the sauce absorbs into the pasta and there’s not a lot left. It won’t affect the taste, you may just want to add a splash more stock when you warm it through.

Can you freeze Chorizo Pasta? I’m not a big fan of freezing pasta as it can go quite mushy when defrosted and reheated.

All that said, there’s nothing wrong with freezing for a lunch if you have leftovers, it’s just not quite as good as fresh or reheated from the fridge.

Top tips for making Chorizo Pasta

Type of chorizo

I like to use one of the ring types and cut it into bite-sized chunks. This will give you lots more flavour that the already thinly sliced type (they will disappear into the sauce). You can use the spicy one or regular.

Chorizo Pasta FAQs

Can I make a vegetarian version of this pasta?

I haven’t tried it, but you could substitute the chorizo for vegetarian chorizo or other vegetarian protein. You may want to double the sweet smoked paprika to add that smoky flavour.

Can you recommend a good pan for this recipe?

Try and use a big lidded pan for this recipe. I have tried-and-tested some one-pan pans recently and there were some good ones in that list. Hope this pan review helps.

Do you have any other one pot pasta recipes?

I sure do! Try out my Peri Peri Chicken Pasta, or my Sausage Pasta, my Tomato Pasta, my Orzo Bake, my Fajita Chicken Pasta, my Easy Macaroni Cheese or Cajun Chicken Pasta.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

5 from 47 votes

Chorizo Pasta {One Pan Recipe}

This Easy Chorizo Pasta recipe is a one pot recipe, with pasta cooked in a rich tomato sauce, for simplicity and flavour combined.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 People

Ingredients 

  • 220 g Chorizo, Chopped into bite sized chunks.
  • 1 Large onion, See notes.
  • 3 Cloves garlic, See notes.
  • 250 g Dry pasta, See notes.
  • 400 g Tin of chopped tomatoes
  • 1 tsp Sweet smoked paprika, See notes.
  • 1 tsp Oregano
  • Salt and freshly ground black pepper
  • 2 tbsp Tomato puree
  • 250 g Broccoli florets, See notes.
  • 250 g Cherry tomatoes, See notes.
  • 750 ml Vegetable stock, See notes.
  • 50 g Parmesan cheese, Grated.
  • 10 g Fresh basil, Chopped.

Instructions 

  • Heat the olive oil in a large saucepan or frying pan (one which has a lid) over a medium heat. Add the chorizo and fry until it starts to release its oils and go brown (about 5 minutes).
  • Add the onions and garlic and fry gently until softened (about 4-5 minutes).
  • Add the dry pasta, chopped tomatoes, paprika, oregano, salt and pepper, tomato pureee, broccoli, cherry tomatoes and about 500ml of the stock. Give everything a good stir, pop the lid on and cook for about 15 minutes until the pasta is cooked through and most of the liquid has been absorbed.
  • *Note!* I always make up 750ml of stock and then check on the pasta as it cooks and add more if needed if it's looking dry. If you like very 'wet' saucy pasta, go ahead and add it all at the start.
  • Add the Parmesan cheese, garnish with basil if using and serve immediately.

Notes

Onions and garlic: I use pre-prepared frozen as I am always looking for a shortcut! Chopping up fresh is fine too.
Pasta: Any shape of pasta you like is fine, just adjust the cooking time accordingly if it takes more or less time. I used rigatoni.
Sweet smoked paprika: I use sweet smoked paprika as it’s warming and a little smoky but also fine for the palate of children. If you want something more spicy, add or substitute regular paprika.
Broccoli: You need to cut these into medium bite-sized chunks. This is so they cook in the same time as the pasta. If they are too big, they will be too crunchy and too small and they will be soggy.
Cherry tomatoes: If you want these to hold their shape rather than burst into the sauce, just add them 3-4 minutes before the pasta finishes cooking.
Adding the stock: I always make up 750ml of stock and then check on the pasta as it cooks and add more if needed if it’s looking dry. If you like very ‘wet’ saucy pasta, go ahead and add it all at the start.

Nutrition

Calories: 425kcalCarbohydrates: 69gProtein: 22gFat: 8gSaturated Fat: 4gCholesterol: 17mgSodium: 1316mgPotassium: 878mgFiber: 7gSugar: 12gVitamin A: 1844IUVitamin C: 84mgCalcium: 411mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Family Food, Italian
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Sarah Rossi founder of TamingTwins.com and author of 'What's for Dinner?' books.

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