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.
Ingredients
- 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
Instructions
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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).
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Add the onions and garlic and fry gently until softened (about 4 - 5 minutes).
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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.
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* 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.
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Add the Parmesan cheese, garnish with basil if using and serve immediately.
Recipe Notes
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.