One-Pot Pasta with Tomato and Chorizo
A hassle-free weeknight dinner that cooks entirely in one pot, combining tender pasta with spicy chorizo, fresh tomatoes, and aromatic herbs. This Spanish-inspired one-pot pasta delivers restaurant-quality flavor without the cleanup. The chorizo renders its paprika-infused fat to coat each strand of fettuccine, while diced tomatoes and cherry tomatoes create a light, tangy sauce. Fresh oregano or basil brightens the dish, and vegetable broth keeps everything moist and connected. Finished with freshly grated Parmesan, it transforms simple ingredients into elegant comfort food. Perfect for busy weeknights, meal prep, or when you want impressive food fast. This version skips browning steps and lets the oven-free method prove that minimal effort yields maximum flavor and minimal dishes.
Ingredients
- 3 ½ oz chorizo, diced
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 1 lb dried fettuccine
- 9 oz cherry tomatoes, rinsed and halved
- 1 can canned diced tomatoes
- 1 bunch oregano or basil, freshdried oregano1 tspherbdried
3
- ¼ oz vegetable broth
- 1 tbsp olive oil
- salt, to taste(optional)
- black pepper, to taste(optional)
- Parmesan cheese, freshly grated, for serving(optional)
Instructions
- 1
Dice the chorizo into cubes
- 2
Peel and chop the onion
- 3
Peel and mince the garlic
- 4
Rinse the cherry tomatoes and halve them
- 5
Add chorizo, onion, garlic, halved cherry tomatoes, canned tomatoes, herbs, vegetable broth, and olive oil to a pot
- 6
Bring to a boil so the pasta breaks down into the pot
- 7
Simmer for approximately 15 minutes until pasta is al dente
- 8
Serve topped with freshly grated Parmesan
Tips
Cook pasta to al dente for the best texture. The pasta continues to soften slightly as the pot simmers, so pull it one minute before your target doneness to avoid mushiness.
Let the chorizo release its oils before adding other ingredients—this flavors the entire dish. If using a milder sausage, increase salt slightly and consider adding red pepper flakes.
Stir occasionally in the final minutes to prevent the bottom from sticking. If the pasta dries out before reaching al dente, add hot broth one splash at a time.
Good to Know
Refrigerate in an airtight container up to 3 days. Reheat gently on the stovetop with a splash of broth, as pasta absorbs liquid over time.
Prepare and chop all ingredients (chorizo, onion, garlic, tomatoes, herbs) up to 4 hours ahead and store separately. Do not cook the pasta ahead; assemble and cook when ready to serve for best texture.
Serve immediately while steaming, topped with freshly grated Parmesan and a pinch of black pepper. Pair with a crisp white wine, crusty bread, or a simple green salad.
Common Mistakes
Use al dente pasta to avoid mushy results. Pasta continues softening as it simmers, so slightly undercook it initially.
Stir occasionally in the final minutes to prevent sticking on the bottom, which can burn and impart bitter flavors.
Add broth gradually if the pot dries out before pasta finishes cooking. Don't add it all at once or you'll end up with a soup rather than a light sauce.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make one-pot pasta ahead of time?
Prep ingredients in advance, but cook the pasta just before serving. Cooked pasta absorbs remaining liquid overnight and becomes mushy. Leftover cooked pasta keeps refrigerated up to 3 days and reheats gently on the stovetop with extra broth.
What if I don't have chorizo?
Substitute with andouille sausage, spicy Italian sausage, or crispy bacon for a smoky alternative. Use equal weight, or reduce bacon to 80g. Mild sausages work too—boost flavor by adding red pepper flakes or smoked paprika to the pot.
Can I freeze leftover one-pot pasta?
Yes, freeze in airtight containers up to 2 months. Thaw overnight in the refrigerator, then reheat gently on the stovetop, stirring in broth as needed. Texture will be softer than freshly made, so it works better in a warm pasta salad or baked pasta dish.