Easy One-Pot Chorizo Pasta
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This easy one-pot chorizo pasta combines smoky chorizo and tender rigatoni in a rich tomato sauce, finished with mozzarella, Parmesan and fresh basil. The pasta cooks right in the sauce, and the whole thing is ready in about 30 minutes, making it a brilliant quick and easy dinner for busy weeknights.
Cooking the pasta directly in the tomato sauce means it absorbs all that smoky chorizo flavour while the starch from the pasta helps thicken the sauce. If you love easy sausage and pasta dinners, try my 30-minute sausage pasta or sausage and pepper pasta next. You can also browse all of my easy pasta recipes for more simple dinner ideas.
Why this Recipe works
Ingredients required
- Chorizo: Spanish-style cured chorizo gives this pasta its smoky, savoury flavour and releases beautifully seasoned oil as it cooks. I remove the casing and cut it into small chunks, so you get some chorizo in every bite.
- Rigatoni: A sturdy tube-shaped pasta works particularly well because it holds up to cooking directly in the sauce and catches plenty of tomato and chorizo inside. Penne is a good substitute.
- Onion and garlic: These soften in the rendered chorizo oil to create the flavour base of the tomato sauce.
- Passata and tomato purée: Passata creates a smooth tomato sauce while tomato purée adds concentrated flavour and richness. Cooking the purée briefly before adding the passata helps deepen its flavour.
- Dried oregano: Adds a simple herby flavour that works particularly well with the tomato and smoky chorizo.
- Parmesan and mozzarella: Parmesan adds salty, savoury flavour while torn mozzarella gives the finished pasta a creamy, cheesy topping. Add both just before serving so the mozzarella softens against the hot pasta.
- Fresh basil: Scatter over just before serving for freshness against the rich tomato and chorizo sauce.
See the recipe card at the bottom of the post for exact quantities and full instructions.
How to Make One-Pot Chorizo Pasta
- Brown the chorizo: Heat the olive oil in a large, high-sided frying pan over medium heat. Add the chopped chorizo and cook until golden and it has released its flavourful oils. Remove the chorizo to a bowl and leave about 1 tablespoon of the oil in the pan.
- Cook the onion and garlic: Add the diced onion to the same pan and cook until soft and translucent. Add the garlic and cook for another minute, then stir in the oregano and tomato purée. Cook for 1–2 minutes to deepen the tomato flavour.
- Add the tomato sauce: Pour in the passata and boiling water, return the browned chorizo to the pan and stir everything together.
- Cook the pasta: Stir the dry rigatoni directly into the sauce and bring to a gentle boil. Reduce the heat, cover and simmer for about 12–15 minutes, stirring occasionally, until the pasta is al dente and the sauce has thickened.
*If the sauce becomes too thick before the pasta is cooked, add a splash of hot water and continue simmering.
- Finish and serve: Taste and adjust the seasoning, then divide between bowls and finish with grated Parmesan, torn mozzarella and plenty of fresh basil.
Variations and Substitutions
- Creamy chorizo pasta: Stir through 100–150ml (1/2 cup) single cream (heavy cream in the US) once the pasta has finished cooking for a richer, creamy tomato sauce.
- Pasta: Rigatoni is ideal, but penne or another sturdy short pasta will work. Cooking times may vary slightly depending on the shape.
- Vegetables: Add sliced peppers with the onion, or stir spinach through the pasta for the final few minutes of cooking.
- Cheese: Use Parmesan, Grana Padano or mature cheddar in place of Parmesan. The mozzarella can also be left out.
- Make it a pasta bake: Transfer the cooked pasta to an ovenproof dish, top with mozzarella and bake until the cheese is golden and bubbling.
Chef’s Guide: Expert Tips
Here are a few simple tips, drawn from my training and kitchen experience, to help you get the best results every time.
- Brown the chorizo properly: Give the chorizo enough time to turn golden before removing it from the pan. The rendered oil is packed with paprika and spice and becomes the flavour base for the whole sauce.
- Cook the tomato purée: Let the tomato purée cook with the onion for a minute or two before adding the passata. This removes the raw tomato flavour and gives the finished sauce more depth.
- Keep an eye on the liquid: Different pasta shapes absorb slightly different amounts of water. If the sauce becomes too thick before the pasta is cooked, add a splash of hot water and continue simmering.
- Stir while the pasta cooks: Stir everything every few minutes, particularly towards the end, to prevent the pasta from catching on the bottom of the pan.
- Let the sauce settle: Once the pasta is al dente, take it off the heat and leave it for a minute or two. The sauce will continue to thicken and cling beautifully to the pasta.
What to do with leftovers
- Fridge: Cool completely and store in an airtight container in the fridge for up to 3 days.
- Freezer: The tomato and chorizo sauce freezes well, although the pasta will soften slightly after defrosting. Freeze in an airtight container for up to 2 months.
- Reheating: Reheat gently on the hob or in the microwave with a splash of water to loosen the sauce. Stir well and heat until piping hot throughout.
Leftovers also make an excellent quick pasta bake. Spoon into an ovenproof dish, top with mozzarella and Parmesan and bake until hot and bubbling.
FAQs
Yes. Once the pasta is cooked, stir through 100–150ml single cream over low heat. Add it at the end rather than while the pasta is cooking so the cream doesn’t reduce too much and make the sauce overly thick.
Yes. The dry pasta cooks directly in the tomato sauce in this recipe, absorbing flavour as it cooks. Keep the pan covered and stir occasionally, adding a splash of hot water if the sauce becomes too thick before the pasta is tender.
Use Spanish-style cured chorizo, either mild or spicy depending on your preference. Remove the outer casing before chopping it into small pieces so it browns evenly and releases its flavourful oils into the pan.
Add a small splash of hot water, stir well and continue cooking with the lid on. Different pasta shapes absorb different amounts of liquid, so you may need to add a little extra as the pasta cooks.
Easy One-Pot Chorizo Pasta
Ingredients
- 400 g (1 pound) rigatoni , or similar short pasta
- 1 small onion , diced
- 2 cloves garlic, minced
- 200 g (7 oz) Spanish-style cured chorizo, casing removed, cut into chunks
- 500g (2 cups) passata
- 300 ml boiling water
- 2 tablespoons tomato purée
- 1 tablespoon dried oregano
- 2 tablespoons olive oil
- 50 g (3 tbsp) Parmesan, grated
- 125 g fresh Mozzarella ball, drained
- ½ bunch 10g fresh basil, chopped
Instructions
- Brown the Chorizo: Heat the olive oil in a large, high-sided frying pan over medium heat. Add the chorizo and cook until golden and the fat has rendered. Remove the chorizo to a bowl, leaving about 1 tablespoon of the flavourful oil in the pan.
- Cook the Aromatics: Add the onion to the same pan and cook for about 5 minutes until soft and translucent. Add the garlic and cook for another minute.
- Build the Sauce: Stir in the tomato purée and oregano and cook for 1–2 minutes. Pour in the passata and 300 ml boiling water, then return the chorizo to the pan and stir well.
- Cook the Pasta: Add the dry rigatoni directly to the sauce and bring to a gentle boil. Reduce the heat, cover and simmer for about 12–15 minutes, stirring occasionally, until the pasta is al dente and the sauce has thickened. *If the sauce becomes too thick before the pasta is cooked, add a splash of hot water and continue simmering.
- Finish and Serve: Taste and adjust the seasoning if needed. Divide between bowls and finish with grated Parmesan, torn mozzarella and fresh basil.
Notes
- Chorizo: Use Spanish-style cured chorizo rather than raw cooking chorizo. Mild or spicy both work.
- Pasta: Rigatoni or penne work particularly well. Different pasta shapes may need slightly more or less water and cooking time.
- Sauce consistency: Stir the pasta occasionally as it cooks. Add a splash of hot water if the sauce thickens before the pasta is tender.
- Creamy variation: For creamy chorizo pasta, stir 100–150 ml single cream through the finished pasta over low heat.
Nutrition
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Meet the Chef!
Hi, I’m Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
I made this dish last evening for my wife and I and we both thoroughly enjoyed it. It genuinely was as easy to make as suggested but extremely tasty. Thank you.
This is so amazing I add in spinach and red pepper. My go to always!!
Amazing! It’s such a cosy and comforting recipe! So happy you loved it. And thank you so much for taking the time to leave a comment and a review. It’s so appreciated! 🙂
I make this recipe at least once a week. It’s always a hit. Thank you.
Thanks so much, Rachel! 🙂
So easy to make yet tasted amazing! Will be making again for sure ?
Amazing! Love to hear it. Thank you so much for taking the time to leave a comment and a review.
I love one-pot recipes and I love pasta! This is really perfect for me. Surely, this will be a hit on family dinners. Thank you so much!
It’s one of my favourite recipes! Hope you love it. And thank you so much for taking the time to leave a comment and a rating! 🙂
Amazing recipe! Thank you so much the family absolutely loved it! Will definitely be adding it to the weekly rotation! Thanks again!
Hi,
This looks great and perfect for a quick dinner for friends can I ask if you double the ingredients to serve 8 does the cooking instructions change? For example do I add double the amount of water and do I cook for longer?
Would really appreciate your advice.
Many thanks,
Ben
Hi Ben! There are 2 ways you can do this and I’d say whichever route you choose will be determined by the size the pan your cooking in. If you have a high sided skillet that will fit pasta for 8 then yes, you would double the amount of water. Cooking time may be a little longer, but not too much. Check after the time listed. If your pasta isn’t done in that time, keep cooking it, but add a splash of water if it seems like the pan is getting a little dry.
OR you could boil separately. And just make the sauce according to the directions and toss with the pasta once you’re ready to serve it all. In all honesty, cooking this for 8 I would lean towards cooking the pasta separately and tossing with the sauce when serving. I just think it’ll be easier and less stressful when cooking for a crowd. Any more questions with it, let me know. And I’d love to know how it goes! Keep me posted!