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Meat, Busy evenings

One pot pasta with tomato and chorizo

One pot pasta with tomato and chorizo is a pasta dish for 4 people, ready in 25 minutes, rated very easy, for about €2.30 per person. Everything cooks in a single pan, the chorizo, tomato and water together. The key is to stir often near the end so the pasta's starch thickens the sauce on its own.

One pot, twenty minutes and barely any dishes to do, tonight it's one pot pasta with chorizo.

One pot pasta with tomato and chorizo
Total time
25 min
Difficulty
Very easy
Cost per person
€2.30
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring
The kids
They generally like it

Here, the pasta cooks right in a tomato sauce flavored with chorizo fat, soaking up that color as it simmers until it turns a warm, almost orange shade. The result is creamy without a drop of cream, just from the starch released as you stir. Mild chorizo brings plenty of character without heat, and oregano adds that familiar Italian note that pairs so well with tomato.

This is the dish for a weeknight when you don't want to dirty three pots. Kids usually go for it, especially with a really mild chorizo, and the grown ups appreciate how little cleanup is left behind. It's the kind of meal you can make without much thought while the rest of the house keeps moving around you.

The ingredients

4 people

Pantry

  • Penne or fusillioften in the pantry 320 g
  • Crushed tomatoesoften in the pantry 400 g
  • Wateroften in the pantry 60 cl
  • Oreganooften in the pantry 1 tsp
  • Olive oiloften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Butcher

  • Mild chorizo 150 g

Fruits and vegetables

  • Onion 1
  • Garlic 2 cloves

Dairy

  • Grated parmesan 40 g

Allergens Gluten, Lactose

The step by step recipe

  1. Slice the chorizo into rounds and the onion into thin strips, crush the garlic.

    Remove the chorizo's skin, it turns tough during cooking.

  2. Cook the chorizo with the oil in a large skillet until it releases its fat, then add the onion and garlic. 5 min

    That orange fat flavors the whole sauce, don't waste a drop of it.

  3. Pour in the tomatoes, water, oregano, salt and pepper, bring to a boil then add the raw pasta.

    The pasta should be just covered, add a bit more water if needed.

  4. Cover and cook over medium heat, stirring regularly, until the pasta is tender and the sauce clings to it. 14 min

    Use the cooking time on the pasta box as a guide, taste a piece to check.

  5. Sprinkle with parmesan and serve right away in the skillet.

    Off the heat, the sauce keeps thickening, so don't let it sit too long.

Our tips to get it right

  • Use a wide, shallow skillet rather than a tall pot, the pasta cooks more evenly when it's spread in a thin layer.
  • If the sauce still looks thin at the end, let it simmer uncovered two more minutes, it thickens fast once the pasta is done.
  • Taste and adjust the salt only at the end, the chorizo and parmesan are already salty.

The variations

  • Swap the chorizo for smoked bacon bits for a more classic version, milder but just as satisfying.
  • For a vegetarian version, skip the chorizo, add a teaspoon of smoked paprika and diced bell peppers with the onion.
  • For picky kids, blend the sauce a bit before adding the pasta and pick a very mild chorizo, or skip the spice altogether.

What to serve it with

  • A sharply dressed green salad
  • Bread for mopping up the sauce
  • Extra parmesan at the table

Storage

Keeps for 2 to 3 days in the fridge in a sealed container. It freezes well for up to 2 months, thaw in the fridge before reheating. Reheat in a skillet over low heat with a splash of water to loosen the sauce again.

Questions about this dish

Can you use pasta shapes other than penne or fusilli?

Yes, any short pasta works well, like shells or rotini. Avoid long pasta like spaghetti, it tangles and cooks unevenly in this kind of dish.

Can this dish be made ahead?

It tastes best served right away, since the pasta keeps soaking up liquid as it sits. If you need to prep ahead, undercook the pasta by two minutes and reheat gently with a bit of water.

Do you have to use mild chorizo?

No, you can use a spicier chorizo if you like more heat. For kids or sensitive palates, mild chorizo is the safer choice.

Why do you need to stir often near the end?

Stirring releases starch from the pasta, which naturally thickens the liquid into a sauce. Skip this and the result stays thinner and less creamy.

How long does it take to make a one pot pasta with tomato and chorizo?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a one pot pasta with tomato and chorizo?

About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a one pot pasta with tomato and chorizo cost?

About €2.30 per serving, or €9.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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