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A plate of one-pan chorizo pasta topped with fresh basil and served with two pieces of garlic bread.

One-Pan Chorizo Pasta

Jennifer Ryan
Bold, smoky, and ready in 25 minutes! This One-Pan Chorizo Pasta Recipe is the ultimate weeknight comfort food—easy & delicious!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dinner, Lunch, Main Course
Cuisine Spanish
Servings 6
Calories 430 kcal

Equipment

Ingredients
 
 

  • 225 g Spanish chorizo
  • 1 onion peeled and finely sliced
  • 2 Cloves garlic peeled and minced
  • 145 g fire-roasted diced tomatoes drained
  • 350 g tomato pasta sauce good quality (or passata)
  • 3 tablespoon tomato puree paste
  • 1 teaspoon Italian seasoning
  • 1 Liter chicken stock
  • 350 g Rigatoni Pasta or pasta of choice
  • 20 g Parmegiano cheese finely grated
  • pinch Salt to taste
  • pinch black pepper to taste

Instructions
 

  • Dice the chorizo into small pieces.
    225 g Spanish chorizo
    Chopped chorizo pieces on a wooden cutting board next to a knife.
  • Heat a large pan over medium-high heat and add the chorizo. Fry for about 5 minutes, stirring often, until slightly crispy.
    Cooked chorizo pieces sizzling in a pot with a spatula.
  • Lower the heat to medium, then add the sliced onions and minced garlic. Cook for about 3 minutes, stirring occasionally, until soft and fragrant.
    1 onion, 2 Cloves garlic
    Chopped chorizo and onions sautéing in a pot with a spatula.
  • Stir in the fire-roasted diced tomatoes and cook for 1 minute.
    145 g fire-roasted diced tomatoes
    A strainer lifting cooked sun-dried tomatoes above a pot with chorizo and onions.
  • Next add the tomato pasta sauce, tomato purée, and Italian seasoning. Stir well to combine.
    350 g tomato pasta sauce, 3 tablespoon tomato puree paste, 1 teaspoon Italian seasoning
    Chopped chorizo and vegetables with tomato sauce in a pot, ready for one-pan pasta dish.
  • Pour in the chicken stock, then add the pasta. Bring to a boil, then reduce the heat and let it simmer for 12–15 minutes, stirring occasionally, until the pasta is cooked al dente.
    1 Liter chicken stock, 350 g Rigatoni Pasta
    Pasta being stirred into a rich tomato sauce in a white pot.
  • Remove from heat and stir in grated Parmesan. Season with salt and black pepper to taste.
    20 g Parmegiano cheese, pinch Salt, pinch black pepper
    A pot of one-pan chorizo pasta with grated cheese on top.
  • Serve hot with fresh basil and a side of garlic bread. Enjoy!
    A plate of one-pan chorizo pasta topped with basil and served with slices of bread.

Notes

Tips & Tricks
  • Crispy Chorizo Tip – For extra crispy chorizo, cook it for an additional 1–2 minutes before adding the onions.
  • Thicker Sauce? – If the sauce is too thin after cooking, let it simmer uncovered for a few extra minutes.
  • Cheese Substitute – Swap Parmesan for Pecorino Romano for a sharper flavor.
  • Spice it up! – Add red pepper flakes for an extra kick of heat.
  • Storage – Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Calories: 430kcalCarbohydrates: 57gProtein: 20gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 31mgSodium: 616mgPotassium: 554mgFiber: 4gSugar: 8gVitamin A: 561IUVitamin C: 7mgCalcium: 85mgIron: 3mg
Keywords chorizo, easy dinner, easy pasta recipe, one-pan, pasta, pasta recipe, pasta sauce
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