This delicious one-pot Chorizo Pasta with peppers, tomato and rosemary is full of flavour and super easy. Get dinner on the table in 20 minutes with only one pan to wash up!
Quick and Easy Chorizo Pasta
I’m in LOVE with this easy one-pot chorizo pasta. It’s such a great quick and healthy dinner. Loads of flavour, minimal effort, low cost and only ONE pan to wash up! What more could you ask for?
A One-Pot Dinner
Yes, that’s right, only one pot to wash up! The pasta cooks in the sauce. If you’ve never had a one-pot pasta dish before then you are in for a treat. No more watching multiple pots and trying to time different elements.
The dried pasta is added directly to the pan with sauteed chorizo and vegetables, then covered with chicken stock to cook. The results are a deliciously flavourful dish. The pasta soaks up the flavour from the rest of the ingredients, and at the same time adds a little starch to the liquid to help create a gloriously thick and comforting sauce.
Chorizo, Peppers, Tomato & Red Onion
A winning combo in my opinion. I just love slightly spicy, salty chorizo combined with the sweetness of tomato and peppers. And red onions are delicious in just about anything.
What Pot should I use for this Chorizo Pasta?
You will need a good-sized saucepan or casserole dish with a lid. I use this Denby 30cm shallow casserole dish* which I highly recommend – it’s so useful for so many different dishes, including this Chorizo Pasta. But any lidded pot or pan which can comfortably hold 2.5 litres will be fine. You can most likely use the pot you normally cook pasta in.
Is this Dish Spicy?
I tend to use mild chorizo as my husband is a complete spice wimp, but spicy chorizo would be delicious. You could also add a diced chilli in with the pepper and tomato, or garnish with a sprinkle of chilli flakes if you like it really spicy.
Fresh Rosemary
I love the Mediterranean flavour that chopped rosemary adds to this dish. It really elevates the whole thing! If you can’t get hold of fresh rosemary, then substitute 1 tablespoon of fresh with 1 teaspoon of dried. If rosemary is really not your thing then swap it out for basil or parsley.
What to Serve with this 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 like to garnish this 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.
I hope you love this One-Pot Pasta with Chorizo as much as I do! Please leave a comment or tag me on Instagram @carrieskitchen_ if you make it – I’d love to see your pictures!
If you are looking for another easy pasta dish then why not try one of these:
- Sausage & Mushroom Pasta with Rocket
- Roasted Red Pepper Pasta
- Bacon & Mushroom Carbonara
- Gnocchi Bake with Tomato & Mozzarella
- Cauliflower & Bacon Pasta with Parmesan Sauce
One-Pot Chorizo Pasta
Equipment
- Saucepan or Shallow Casserole Dish with a Lid
Ingredients
- 180 grams Short Pasta Shapes I recommend fusilli, cavatappi or conchigliette
- 100 grams Cured Chorizo Sausage
- 1 Red Onion, sliced
- 150 grams Tomato, diced about 2-3 whole tomatoes
- 1 Red, Yellow or Orange Pepper, diced
- 2 garlic cloves, diced
- 1 tbsp Fresh Chopped Rosemary1
- 600 ml Chicken Stock from 1 cube Or Chicken Broth
- 1 tbsp Fresh Choped Parsley Optional, to garnish
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.
- 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.
- Add the chopped rosemary to the pan and cook, stirring, for about a minute.
- Add the diced garlic, pepper and tomato and stir. Let it cook for 2-3 minutes until the pepper begins to soften.
- Stir in the pasta, making sure to coat it in the juices from the pan.
- Meanwhile, dissolve a chicken stock cube in 600ml of boiling water. You could also use ready made chicken broth.
- Pour the stock into the pan and stir well.
- 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 good stir about halfway through cooking.
- 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.
- Sprinkle with chopped fresh parsley and some grated cheese to serve.
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.
Nutrition
It looks delicious I loved it Thanks for sharing
This is a fabulous recipe with red pepper flakes!
I made a garlic bread with my black truffle butter, it was perfect for moping up that sauce.
Will be making this for years, thanks.