Chorizo Pasta {30 Minute Recipe!}
This Easy Chorizo Pasta recipe is a one pot recipe, with pasta cooked in a rich tomato sauce, for simplicity and flavour combined.
Servings: 4 People
Ingredients
- 220 g Chorizo Chopped into bite sized chunks
- 1 Large onion See notes
- 3 Cloves garlic See notes
- 250 g Dry pasta See notes
- 400 g Tin of chopped tomatoes
- 1 tsp Sweet smoked paprika See notes
- 1 tsp Oregano
- Salt and freshly ground black pepper
- 2 tbsp Tomato puree
- 250 g Broccoli florets See notes
- 250 g Cherry tomatoes See notes
- 750 ml Vegetable stock See notes
- 50 g Parmesan cheese Grated
- 10 g Fresh basil Chopped
Instructions
- Heat the olive oil in a large saucepan or frying pan (one which has a lid) over a medium heat. Add the chorizo and fry until it starts to release its oils and go brown (about 5 minutes).
- Add the onions and garlic and fry gently until softened (about 4-5 minutes).
- Add the dry pasta, chopped tomatoes, paprika, oregano, salt and pepper, tomato pureee, broccoli, cherry tomatoes and about 500ml/2cups of the stock. Give everything a good stir, pop the lid on and cook for about 15 minutes until the pasta is cooked through and most of the liquid has been absorbed.
- *Note!* I always make up 750ml/3.25cups of stock and then check on the pasta as it cooks and add more if needed if it's looking dry. If you like very 'wet' saucy pasta, go ahead and add it all at the start.
- Add the Parmesan cheese, garnish with basil if using and serve immediately.
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Notes
Onions and garlic: I use pre-prepared frozen as I am always looking for a shortcut! Chopping up fresh is fine too.
Pasta: Any shape of pasta you like is fine, just adjust the cooking time accordingly if it takes more or less time. I used rigatoni.
Sweet smoked paprika: I use sweet smoked paprika as it's warming and a little smoky but also fine for the palate of children. If you want something more spicy, add or substitute regular paprika.
Broccoli: You need to cut these into medium bite-sized chunks. This is so they cook in the same time as the pasta. If they are too big, they will be too crunchy and too small and they will be soggy.
Cherry tomatoes: If you want these to hold their shape rather than burst into the sauce, just add them 3-4 minutes before the pasta finishes cooking.
Adding the stock: I always make up 750ml/3.25cups of stock and then check on the pasta as it cooks and add more if needed if it's looking dry. If you like very 'wet' saucy pasta, go ahead and add it all at the start.
Nutrition
Calories: 425kcal | Carbohydrates: 69g | Protein: 22g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 1316mg | Potassium: 878mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1844IU | Vitamin C: 84mg | Calcium: 411mg | Iron: 4mg