Easy One-Pot Chorizo Pasta

Easy One-Pot Chorizo Pasta

This easy one-pot chorizo pasta combines smoky chorizo and rigatoni in a rich tomato sauce. The pasta cooks right in the sauce for a simple 30-minute dinner with minimal washing up.

5 from 8 votes

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Prep Time: 10

Cook Time: 20

Servings: servings

Author: Deborah Rainford

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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