Guide To Make Chorizo Pasta Recipe Bbc Good Food Easy

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This chorizo pasta recipe is a lifesaver for busy weeknights. Packed with smoky chorizo, juicy tomatoes, and al dente pasta, it’s a flavor explosion in one pan. Plus, it requires minimal prep and cleanup, making it the perfect weeknight dinner solution.

Here’s everything you need to know to whip up this delicious dish:

One-pot easy chorizo pasta
One-pot easy chorizo pasta


1 tablespoon olive oil

  • 150g cooking chorizo, sliced
  • 1 red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 400g chopped tomatoes (tinned is fine!)
  • 1 teaspoon dried oregano
  • Pinch of red pepper flakes (optional)
  • 400g penne pasta
  • 700ml vegetable stock
  • Handful of fresh basil leaves, roughly torn
  • Parmesan cheese, grated (to serve)

  • How to Make Chorizo Pasta:

    1. Heat the oil in a large frying pan over medium heat. Add the chorizo and cook for 5 minutes, or until golden brown and starting to crisp at the edges. Use a slotted spoon to transfer the chorizo to a plate.

    2. Add the onion to the pan and cook for another 5 minutes, or until softened. Add the garlic and cook for 1 minute more, stirring constantly.

    3. Pour in the chopped tomatoes, oregano, and red pepper flakes (if using). Season with salt and freshly ground black pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.

    4. Add the pasta directly to the pan along with the vegetable stock. Increase the heat slightly and bring to a boil. Reduce the heat to low, cover the pan, and simmer for 10-12 minutes, or until the pasta is cooked al dente and the sauce has thickened slightly.

    5. Stir in the reserved chorizo and the basil leaves. Taste and adjust the seasoning if needed.

    6. Serve immediately in bowls, topped with a generous grating of Parmesan cheese.

    Nutritional Information (per serving):

    This recipe yields approximately 4 servings. Here’s a rough estimate of the nutritional breakdown per serving:

    Calories: 550kcal

  • Fat: 25g
  • Saturated Fat: 8g
  • Carbohydrates: 60g
  • Sugar: 10g
  • Protein: 25g
  • Sodium: 800mg (depending on the chorizo)

  • Please note: This is just an approximation, and the actual nutritional content of your dish may vary depending on the specific ingredients you use.


    This chorizo pasta recipe is a delicious and satisfying weeknight meal. It’s easy to customize with your favorite vegetables or protein. Feel free to add chopped peppers, mushrooms, or even a handful of cooked spinach to the sauce for extra color and nutrients. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.


    1. Can I use a different type of pasta?

    Absolutely! Penne works great in this recipe, but you can also use fusilli, rigatoni, or any other short pasta shape you like.

    2. What if I don’t have vegetable stock?

    No problem! You can use water instead, but the flavor will be slightly less intense. To add more depth, consider crumbling in a bouillon cube or using a teaspoon of vegetable bouillon powder.

    3. Can I make this vegetarian?

    Sure! Simply omit the chorizo and add extra vegetables, such as chopped peppers, mushrooms, or zucchini. You may also want to add a pinch of smoked paprika to the sauce for a smoky flavor that mimics the chorizo.

    4. How can I make this dish spicier?

    If you like things hot, add a few extra pinches of red pepper flakes to the sauce. You can also use a hotter type of chorizo, such as chorizo picante.

    5. What should I serve with chorizo pasta?

    This dish is delicious on its own, but you can also serve it with a side salad, crusty bread, or roasted vegetables.