Easy One-Pot Chorizo and Pepper Pasta
This easy one-pot chorizo pasta is one of those dinners I find myself making again and again when life gets busy and I need something quick but satisfying. It’s cosy, full of flavour from the chorizo and rosemary, and cooks all in one pan (YES to minimal washing up). Perfect for weekday dinners, budget-friendly meal plans or when you need to feed the family in about 30 minutes.
Recipe Summary
Why You Should Try It
- One pot only – The pasta cooks right in the sauce.
- Loads of flavour for very little effort — chorizo, peppers, garlic and simple herbs do all the heavy lifting.
- Quick to the table, it’s ready in about 30 minutes from start to finish.
- Crowd-pleasing – my husband says it is ‘impossible not to like this pasta‘
- A complete meal on it’s own or great with just a simple salad or crusty bread on the side.
Ingredients
Full ingredients list with quantities is included in the recipe card below. These are some helpful notes about the main ingredients including some swaps and substitutes where applicable.
- Pasta – a short shape like fusilli works best.
- Chorizo – the cured style in a ring, not raw or slices.
- Red onion, bell pepper – give great texture and crunch. I prefer red onion and red or yellow pepper, but these can both be swapped for alternative colours.
- Garlic and fresh rosemary – add tons of fresh Mediterranean inspired flavour. Fresh works best but you can substitute dried rosemary and garlic powder or paste if needed.
- Tinned Tomatoes – I love tinned cherry tomatoes for sweetness but you can use chopped or diced.
- Chicken Stock – or broth, for flavour. You could also use vegetable stock or water.
- Fresh parsley and finely grated parmesan or pecorino cheese to finish
Tips & Variations
Sides: A crisp green salad or garlic bread completes the meal beautifully.
Spice level: I usually use mild chorizo (my husband refuses spice ) but if you like heat, go spicy or add a pinch of chilli flakes.
Herb swaps: No rosemary? Try basil or oregano instead, each gives a lovely twist.
Make it veggie: Skip the chorizo, swap chicken stock for veg stock and add extra vegetables like courgette or mushrooms.
Extra Vegetables: I love to add some sweetcorn or peas to up the plants, or stir through some spinach or kale.
What to Serve with Chorizo Pasta
I love this dish with a simple green salad on the side. My Everyday Tomato & Mozzarella Salad is a perfect pairing.
Some bread to help mop up the sauce is also a must – I love a garlic baguette or a simple warmed ciabatta.
I garnish chorizo pasta with chopped fresh parsley and grated parmesan or pecorino, but you could also use cheddar or mozzarella. A dash of chilli flakes would never be a bad idea.
Got Leftovers?
Keep in the fridge for up to 3 days.
Freeze for up to 3 months. This dish is best served freshly cooked as freezing can affect the texture. However if you reheat carefully then frozen leftovers can still be tasty and convenient. Make sure to defrost thoroughly before reheating.
Reheat slowly on the stove or in the microwave with a splash of water, stirring regularly.
Chorizo Pasta FAQs
Can I make this one-pot chorizo pasta ahead of time?
It’s best freshly cooked, but leftovers keep well in the fridge for up to 3 days.
Add a splash of water or stock when reheating to loosen the sauce.
Is this recipe spicy?
That depends on your chorizo. I usually use mild chorizo to keep it family friendly.
If you prefer heat, use spicy chorizo or add a pinch of chilli flakes.
Can I make it vegetarian?
Yes. Swap the chorizo for a vegetarian alternative (or try using white beans) and use vegetable stock instead of chicken stock.
You could also add mushrooms or courgette for extra texture.
Why is my pasta still hard?
Make sure the pasta is fully submerged in the stock while cooking and that the pan is covered.
If it’s still firm, just add a splash more stock or hot water and cook for a few extra minutes.
Can I add cream or cheese?
Absolutely. A splash of cream or soft cheese at the end makes it richer, and grated cheddar or parmesan melts beautifully through the sauce.
Can I freeze one-pot chorizo pasta?
You can, but the texture of the pasta may soften slightly once defrosted.
Freeze in an airtight container for up to 2 months and reheat gently with a splash of water.
I hope you like this recipe as much as I do!
Don’t forget to rate the recipe and leave a comment if you make it.
Your feedback is really important and helps me keep making recipes you love!
More Recipes with Chorizo:
- One Pot Chorizo Orzo
- Creamy Chorizo Pasta
- Prawn and Chorizo Pasta
- Bean and Chorizo Stew
- Chicken and Chorizo Orzo
The Recipe
One-Pot Chorizo Pasta
Equipment
- Saucepan or Shallow Casserole Dish with a Lid
Ingredients
- 300 grams (0.4 lb) pasta I recommend a short shape like fusilli
- 150 grams (3.5 oz) cured chorizo sausage
- 1 red onion, sliced
- 1 400g (1 cups) tin of cherry tomatoes or chopped/diced tomatoes
- 1 bell pepper
- 2 garlic cloves diced
- 1 tbsp chopped fresh rosemary
- 750 ml (2.5 cups) chicken stock or broth
- 1 tbsp chopped fresh parsley
- ¼ cup grated parmesan optional
Instructions
- Use a sharp knife to slit the filmy skin of the chorizo – it should then easily peel off. You don't NEED to do this, but when cooking I always prefer to. Slice the chorizo in half and then cut in to bite-sized chunks.150 grams cured chorizo sausage
- Heat your pan over a medium-high heat and add a drizzle of olive oil. Add the chorizo and onions and cook till the onion begins to soften and the chorizo releases its red oil. About 4 minutes, stirring regularly.1 red onion, sliced
- Add the diced garlic, bell pepper and rosemary and stir. Let it cook for 2-3 minutes until the pepper begins to soften.1 bell pepper, 2 garlic cloves, 1 tbsp chopped fresh rosemary
- Pour in the tin of tomato then stir in the pasta, making sure to coat it in the juices from the pan.300 grams pasta , 1 400g tin of cherry tomatoes
- Pour the stock into the pan and stir well.750 ml chicken stock
- Bring to the boil and place the lid on the pan. Allow to simmer for 10-14 minutes, until the pasta is cooked to your preference (check the packet instructions – some shapes take longer than others to cook). Give it a regular stir.
- If you prefer, you can cook for the final 2-3 minutes without the lid on to allow the sauce to reduce to your liking. Alternatively add more water if it is looking too dry.
- Stir in chopped fresh parsley and some grated cheese to serve.1 tbsp chopped fresh parsley , ¼ cup grated parmesan
Notes
- One tbsp fresh chopped rosemary is about one sprig. Remove the green leaves from the woody stalk and finely chop with a sharp knife. You can also substitute 1 tsp of dried.
It looks delicious I loved it Thanks for sharing