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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!
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
How we came up with this recipe
Chorizo is such a forgiving ingredient, releasing that oily, smoky, strong flavour as it cooks, making a delicious sauce quickly and without the need for mountains of herbs and spices.
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.
I’ve used my favourite one pan pasta method here to make it as quick and simple as possible, add broccoli and it’s a one pan meal. WIN!
Other Must-try chorizo recipes…
Family Dinner Ideas
Spanish Chicken and Chorizo Tray Bake {One Pan}
Breakfast
Shakshuka Recipe {with Chorizo}
Slow Cooker
Slow Cooker Chicken and Chorizo Stew
Under 30 minutes
Chorizo Gnocchi Pan-Fry {20 Minute Meal}
Chorizo Pasta Ingredients Notes
- Chorizo – We’re using the ring sausage-style chorizo for this recipe to cut into chunks, rather than the finely sliced variety
- Onions and garlic – I use pre-prepared frozen as I am always looking for a shortcut! Chopping up fresh is fine too
- Pasta – Use your favourite or what you have, adjusting cooking time accordingly. I use rigatoni
- 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
- 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
- Vegetable 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
- What else you’ll need – Chopped tomatoes, oregano, black pepper, tomato puree, parmesan and basil
How to make Chorizo Pasta
1. Heat the oil in a large pan (one which has a lid). Add chopped chorizo until it releases its oil and goes brown (as per the recipe below), then add onions and garlic.
2. Add the rest of the ingredients, stir well and cook as per the recipe below 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.
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
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.
How much liquid to use
I always make up 750ml of stock but only add 500ml to start with. I then check on the pasta as it cooks and add more if it’s looking dry. If you like very ‘wet’ saucy pasta, go ahead and add it all at the start.
FAQs
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.
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.
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).
Chorizo Pasta {30 Minute Recipe!}
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loving all your recipes. You can add any veg to please all the family
Made this tonight. It’s lovely! Fortunately forgot that my girls are both back at uni/work this week so made enough for 4 which means absolutely no prep or cooking tomorrow as the leftovers are in the fridge ready to be heated up in no time for dinner tomorrow! Easy as peas! #winning
So easy and a good all rounder I love your books so easy recipes and very tasty.
Tasty, quick and easy recipe, enjoyed by all a new favourite!
Fabulous so tasty and easy to make….will definitely do this recipe again.