This Easy Chorizo Pasta is a quick and tasty one pot recipe. It makes a brilliant midweek dinner, where the pasta is cooked in a super tasty the sauce, all in a single pan.
Can we all say a hoooooray for one pan meals to save our midweek sanity?!
Did you know you can cook raw pasta right in one pan with the sauce ingredients so they cook at the same time?
I know. Genius. The stock that the pasta cooks in transforms into a delicious, sticky, silky sauce right there as it cooks the pasta.
This Chorizo Pasta cooks with tomatoes and broccoli making a delicious sauce and a complete meal in less than 30 minutes. Midweek dinners have never looked so yummy.
You’ll love this Chorizo Pasta recipe because:
✅ Dinner in under 30 minutes.
✅ All made in one pan.
✅ Super tasty and family friendly.
FAQs about the Chorizo Pasta recipe:
What type of chorizo should I use for this recipe?
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.
Can I reheat leftovers of this pasta?
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 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 smokey flavour.
Fancy some other one pan meal ideas?
Hope you enjoy this recipe. I’d love to know how you got on and what you thought of it if you make this recipe. Please rate the recipe using the ⭐️ below!
Also, if you fancy showing me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations and try and share as many of them as I can.
Easy Chorizo Pasta - One Pan Recipe!
This Easy Chorizo Pasta is a one pot recipe, where the pasta is cooked in a super tasty the sauce, all in a single pan.
- 220 g Chorizo Chopped into bite sized chunks
- 1 Large Onion Peeled and chopped (see Note 1)
- 3 Cloves Garlic Peeled and crushed (see Note 1)
- 250 g Dry pasta See Note 2
- 400 g Tin of chopped tomatoes
- 1 tsp Sweet smoked paprika See Note 3
- 1 tsp Oregano
- Salt and freshly ground black pepper
- 2 tbsp Tomato puree
- 250 g Broccoli florets See Note 4
- 250 g Cherry tomatoes See Note 5
- 750 ml Vegetable stock See Note 6
- 50 g Parmesan cheese Grated
- 10 g Fresh basil Chopped
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 it's 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.
Note 1 - Onions and Garlic
I use preprepared, frozen as I am always looking for a shortcut!
Note 2 - 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.
Note 3 - Sweet Smoked Paprika
I use Sweet Smoked Paprika as it's warming and a little smokey but also fine for the palette of children. If you want something more spicy, add or substitute regular paprika.
Note 4 - 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.
Note 5 - 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.
Note 6 - 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.