This one-pan creamy pasta is an easy dinner, with spaghetti cooked in a simple creamy, garlic, parmesan sauce, all topped off with crispy chorizo crumbs. Comforting bowl food all cooked in one pan!
Pasta is a staple in my household! We eat an almost obsessive amount! This Chorizo Spaghetti is no different, totally addictive. 😋
That creamy, garlicky and cheesy sauce with the little bursts of saltiness from the chorizo makes for a perfect, comforting family dinner. Plus, having less washing up to do at the end is always a bonus for too!
📋 Ingredients
- Chorizo crumbs you can buy these from most larger supermarkets. If you can’t find them, just finely chop the same amount of Spanish chorizo.
- Onion and garlic for flavour and sweetness.
- White wine, tomato puree (paste for USA), stock, cream, parmesan and seasoning for the moreish sauce.
- Not forgetting the spaghetti! You can replace with tagliatelle or short pasta if you prefer.
📺 Watch how to make it
***Full recipe with detailed steps in the recipe card at the end of this post***
- You want to start off by frying the chorizo crumbs until nice and crispy and transferring them to another bowl. Make sure to leave the oil from the chorizo behind in the pan, this adds LOADS more flavour.
- Then, fry the onions in the oil until softened before adding the garlic and frying again.
- Then, add the wine and leave to simmer until reduced by half.
- Once that has been reduced, stir in the tomato puree and chicken stock.
- Now add the spaghetti to that liquid gold, you want to bring it back to a simmer until the spaghetti is cooked (make sure to stir every so often so it doesn’t stick to the bottom of the pan).
- Once the pasta is cooked, give it one last stir before adding in the rest of the ingredients, reserving some of the crispy chorizo to top.
- Give it all a good mix and you’re ready to serve!
- Top with the rest of the crispy chorizo, some grated parmesan and black pepper.
Pro Tip
If you like it a little spicy, you can always add in a teaspoon of dried chilli flakes at the same time as the garlic.
Such a quick and simple recipe, but it packs a huge flavour punch!
Pin this now to find it later
Pin It🍽️ What to serve it with
- I like to serve this with a big ol’ salad like this Simple Green Salad.
- Or you can mop up the rest of the sauce with a big wedge of Artisan Bread, or Garlic Bread!
I also like to top it with a crack of black pepper and some extra parmesan!
🍲 More fantastic pasta dishes
This dish tastes best when cooked and eaten right away, but if you did want to make it ahead, then cook the dish, quickly cool, cover and refrigerate.
Reheat in a pan over a medium heat with a lid or foil on for about 10 minutes or so. You’ll need to move it around the pan a couple of times with a set of tongs and you may need to add a splash of water or stock to loosen up the sauce – cook until piping hot throughout.
You can double or halve (or make it just for one) this recipe. Stick to the same ingredient ratios.
No adjustment to the cooking time is needed.
Stay updated with new recipes!
Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).
One-Pan Chorizo Spaghetti
Ingredients
- 120 g (4.2 oz) chorizo crumbs you can buy these from most larger supermarkets. If you can’t find them, just finely chop the same amount of Spanish chorizo
- 1 onion peeled and finely sliced
- 2 cloves garlic peeled and minced
- 120 ml (1/2 cup) white wine
- 2 tbsp tomato puree paste in the USA
- 1 litre (4 cups + 3 tbsp) chicken stock
- 300 g (10.5 oz) spaghetti
- 120 ml (1/2 cup) double (heavy) cream
- 75 g (3/4 cup) finely grated parmesan
- ¼ tsp salt
- ¼ tsp black pepper
To Serve:
- black pepper
- grated parmesan
Instructions
- Heat a large frying pan over a medium-high heat.
- Add the chorizo crumbs and fry for 5 minutes, stirring often into slightly crisp.120 g (4.2 oz) chorizo crumbs
- Turn the heat down to medium and remove the chorizo from the pan, using a slotted spoon, leaving any oils from the chorizo in the pan. Transfer the chorizo to a bowl and put to one side.
- Add the sliced onion to the pan and cook for 3 minutes, stirring often, until the onion softens.1 onion
- Add the garlic and fry, stirring constantly for 1 minute.2 cloves garlic
- Add the wine to the pan. Bring to the boil, then simmer for 2-3 minutes, until reduced by half.120 ml (1/2 cup) white wine
- Stir in the tomato puree, then add the chicken stock.2 tbsp tomato puree
- Bring to the boil, then add the spaghetti. Try to ensure the spaghetti is submerged in the liquid, so it’s not sticking out.1 litre (4 cups + 3 tbsp) chicken stock
- Bring the liquid back to a gentle simmer, then place a lid or some foil on the pan and allow to simmer for 12-13 minutes, until the spaghetti is just cooked. Stir the spaghetti a couple of times during cooking to prevent it catching on the base of the pan.300 g (10.5 oz) spaghetti
- Remove the lid from the pan, give it another stir and ensure the spaghetti is cooked. There should still be liquid in the pan, as we want this dish to be quite saucy. If it’s looking a little dry, add a splash of water.
- Add the cream, parmesan, salt, pepper and all but one tablespoon of the cooked chorizo. Use a set of tongs to stir together and coat the spaghetti.120 ml (1/2 cup) double (heavy) cream, 75 g (3/4 cup) finely grated parmesan, ¼ tsp salt, ¼ tsp black pepper
- Top with the remaining chorizo and heat through for another minute (the chorizo crumbs should heat back up very quickly).
- Serve topped with a sprinkling of black pepper and parmesan.black pepper, grated parmesan
Video
Notes
Can I make it ahead?
This dish tastes best when cooked and eaten right away, but if you did want to make it ahead, then cook the dish, quickly cool, cover and refrigerate. Reheat in a pan over a medium heat with a lid or foil on for about 10 minutes or so. You’ll need to move it around the pan a couple of times with a set of tongs and you may need to add a splash of water or stock to loosen up the sauce – cook until piping hot throughout.Scaling the recipe:
You can double or halve (or make it just for one) this recipe. Stick to the same ingredient ratios.No adjustment to the cooking time is needed.
The nutritional information is per serving (this recipe serves 4), not including serving suggestions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
Really easy and very delicious. I was a bit concerned about cooking the pasta in stock and then turning that into a sauce, thought it might be too claggy or watery, but it was absolutely spot on. Highly recommend.
Lovely easy pasta dish! I prepaired it together with my eleven year old son and it came out really good. Will make it again 😋
I haven’t made it yet, but my cousin has and they say it’s absolutely a main staple in their house