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5 from 3 votes

One-Pot Chorizo Pasta

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!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Mediterranean
Servings: 2 servings
Calories: 507kcal
Author: Carrie Carvalho

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
Metric - US Measures

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

  1. 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

Calories: 507kcal | Carbohydrates: 92g | Protein: 21g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 444mg | Potassium: 928mg | Fiber: 6g | Sugar: 15g | Vitamin A: 2517IU | Vitamin C: 92mg | Calcium: 53mg | Iron: 2mg