This easy Chorizo with 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 with 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 means 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 recipe
⭐️ Dinner in under 30 minutes
⭐️ All made in one pan
⭐️ Super tasty and family friendly
About this Chorizo with Pasta 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.
What you’ll need
- 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 it
1. Heat the oil in a lidded pan. Add chopped chorizo until it releases its oil and goes brown, then add onions and garlic.
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.
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.
Top tip
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.
FAQ
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 smokey 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 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 with Pasta {One Pan 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.
Charlie B says
Just made this tonight! Will definitely be on the weekly menu now! So easy! Tastes amazing!
Gemma says
This was delicious, so easy and no fuss! You wont be disappointed….everyone’s plate was empty. Winner!
Luci says
So easy to make! Absolutely delicious! Another great recipe from your blog, thank you!
Emily Miles says
Delicious, enjoyed by the whole family. I added a grated courgette as an extra (hidden) vegetable! Another yummy recipe from your blog, thank you.
Luci says
Absolutely delicious! So easy to make! Definitely a regular in this house!
Emma says
Delicious – will come back to this recipe time and again! Thank you 😊
Andrew says
Super easy to make, and super satisfying! 💯
SARAH WHITE says
Had this for dinner tonight- and even the fussiest, laziest eater enjoyed it and wolfed it down- biggest compliment indeed! Very tasty and easy to make. Will definitely make again. Thank you x
Cathy says
We make this about once a month. A firm family favourite x
Claire says
Made this tonight…no complaints from the teenagers! Winner!
Jo Edwards says
Added chicken breast ( as I have a family of 6ft teenage boys) and wow they all LOVED IT!! Well done and thank you!!
Dan M says
We make this a couple times a month, always goes down a treat. Even the fussy little one doesnt complain. Switch the tins of toms for passata for a nice smooth sauce.
Sarah Barnes says
So glad you enjoy it Dan!
Charlotte says
Quick and easy to make very tasty will definitely be making again
Ashley says
Loved it! Easy to make, surprisingly delicious. I only used about half the amount of chorizo and could still taste it loads. Even better it’s only pan to wash up! Thank you.
Emma says
Very quick and easy! Everyone liked it, even my husband who doesn’t like pasta usually and my baby who is weaning (I made his with less stock)!
lauren says
Oh wow! This was really nice! We have just printed off all 7 of your week long menu plans and are going to work our way through them! Thank you this is a big help and a great start! From one mum twin to another – this recipe was amazing!
Sarah says
Made this evening for my family, went down very well! So so easy but doesn’t taste like it! Will be making regularly
Racheal says
I made this tonight and my three year old helped too! He even ate brocolli which he never does. It was such an easy midweek meal. I’ve third recipe of yours that we’ve made & we’ve loved them all. Thank you!
Lauren says
Quick, easy and fresh. The kids and grownups loved it!
Lucy says
Made a big pan if this when friends came around for lunch one weekend. Total of 3 fussy kids and one fussy adult among the group, and half us are vegan (so made it with vegan chorizo). Clean plates all round! Definitely a new favourite recipe
Trudi says
Fabulous so tasty and easy to make….will definitely do this recipe again.