This one-pot Pappardelle Pasta with Chorizo is made with a rich homemade tomato pasta sauce to create a simple pasta dish the whole family will enjoy!
This main course pasta recipe promises perfectly cooked pasta and thick sauces. It will very quickly become one of your go-to midweek meals!
Pappardelle Pasta with Chorizo
In this quick video, we will show you how to prepare and cook this tasty and simple recipe.
Or continue reading below for a more detailed breakdown of the ingredients, equipment and cooking tips for the perfect pasta dish.
Below we will list the ingredients you will need, along with some optional extras and substitutions.
We opted for Olive Oil as it adds a great flavour to the dish, however any cooking oil like vegetable oil or avacado oil will work.
Finely chopped onions add a depth and aromantic flavour to this pappardelle pasta.
For those who prefer a milder taste, shallots make a great alternative.
Chorizo is a bold, smoky, and spicy Spanish sausage. Spanish Chorizo is available in both ring and precut thinly sliced forms, and either works fine for this dish.
Alternatively, you could use smoked paprika, cayenne pepper, and ground pork to create a similar flavour. Italian sausage is great for those who prefer a more milder flavour to spicy chorizo.
A pungent, savoury flavour, adding depth and complexity to the sauce. Garlic puree is a great way to make cooking quick and easy, but fresh is great too.
Chilli peppers adds heat to this Pappardelle Pasta dish. We used chilli puree for this recipe, but fresh chillies or chilli flakes can also be used!
You can adjust the spice level of pappardelle pasta recipes to suit your own family.
Vegetable stock helps add liquid to the sauce without watering it down or losing flavour. You can use other stock types, like beef or chicken stock if you prefer.
Tomatoes help to create a rich and flavoursome pasta sauce.
We used tinned chopped tomatoes for ease, but you could use chopped fresh tomatoes if you prefer.
Spinach has a mild, earthy flavour and adds a refreshing and nutrient-rich aspect to this chorizo pasta recipe.
We like to keep a bag of frozen spinach in the freezer for dishes like this, but fresh spinach and baby spinach can also be used.
The best way to use frozen spinach is to allow it to defrost in a ziplock food bag, then snip a tiny bit off the bottom 2 corners and squeeze the bag to remove the water through the holes!
You can mix any of the following herbs, Fresh Basil, Marjoram, Oregano, Rosemary, Sage,Thyme or use a dried herb mix. Experiment with which flavours your family enjoys the most!
Pappardelle pasta is a broad, flat pasta, perfect for hearty sauces as the wide surface area holds the sauce well.
You could use tagliatelle or fettuccine if you prefer, which also have a good surface area. Spaghetti can also work, but it won't 'hold' the sauce as well.
No pasta dish is complete without a generous cheese topping.
Parmesan or parmigiano reggiano, is the traditional cheese used on pasta dishes like this, but you can choose your favourite cheesy topping.
Add a creative twist to your Pappardelle Pasta with Chorizo by incorporating bell peppers for a tangy crunch, sweetcorn or peas for fresh sweetness. Try a splash of red wine for depth or white wine for a bit of acidity. Don't forget to experiment and make this dish uniquely yours.
You don't need a lot of fancy equipment for this delicious pasta recipe! It's a one-pot dish, so you will need a large pan or cast iron pot to cook it in and a spatula for stirring.
Now we will go through the steps to follow to cook Chorizo Pappardelle pasta.
The full instructions can be found on the recipe card, or continue reading for a more detailed explanation.Jump to Recipe
Making the Sauce
To make the delicious tomato sauce that your pasta will cook in, start by heating the olive oil in a large pot over medium high heat.
Then fry your chopped onions, adding the chorizo just as the onions begin to soften and colour.
Continue to cook on medium heat until they are soft and caramelised. Add the garlic and chilli and stir through.
You can now add your vegetable stock, chopped tomatoes, herbs and salt pepper, stirring frequently to combine all those flavours.
Adding the pappardelle pasta
Now you can go ahead and add your pappardelle pasta to the pot.
Bring the your sauce to a boil stir the pasta as it softens into the sauce and then reduce it to a simmer, allowing the pasta to cook until it is al dente.
Cooking times may vary depending on the pasta used, the package directions will help give some guidance.
Adding spinach and grated parmesan
Fresh spinach can be added right away but we find frozen spinach useful in dishes like this as its a handy freezer essential and still contains all the nutrients.
Add your spinach and stir it through before finishing off with a generous amount of freshly grated parmesan cheese.
You will know when it has finished cooking once the pasta water has been soaked up, you will not need to drain any liquid away. Add some extra cheese and freshly cracked black pepper.
This delicious one-pot dish is a hearty meal all on its own. However, pairing it with the perfect side dish is even better!
📖 Step by Step Recipe
Chorizo and Tomato Pappardelle Pasta
- 1 tablespoon Olive Oil
- 1 Onion finely diced
- 60 g Chorizo slice from a chorizo ring or precut
- 2 cloves Garlic or 1 teaspoon of garlic puree
- 1 Red Chilli Or 1 teaspoon chilli pepper
- 390 grams Tin Chopped Tomatoes
- 550 ml Vegetable Stock (we used 1 cube)
- 2 tablespoon Dried Mixed Herbs
- Salt and Pepper
- 250 grams Pappardelle Pasta can be substituted with other pasta shapes
- 100 grams Frozen Spinach We used frozen, defrosted first then squeezed the excess water out. 150g of Fresh Spinach can be used instead
- 45 g Parmesan Cheese grated (plus extra for serving!)
- Dice 1 Onion, slice 60 g Chorizo, finely dice or mince 2 cloves Garlic and 1 Red Chilli . Heat 1 tablespoon Olive Oil in a large deep pan or cast iron pot at medium heat. Add chopped onion and fry for 5 minutes.
- Slice 60 g Chorizo add to the onions gently fry for 3 minutes.
- Add garlic and chilli and stir for 1 more minute.
- Add 550 ml Vegetable Stock, 390 grams Tin Chopped Tomatoes, 2 tablespoon Dried Mixed Herbs Salt and Pepper
- Add 250 grams Pappardelle Pasta and bring to the boil.
- Stir the pasta into the sauce as it softens. Reduce to simmer for 15 minutes, occasionally use a spatula to gently stir the pasta to make sure it cooks evenly.
- Add 100 grams Frozen Spinach and stir through for about 5 minutes.
- Stir in 45 g Parmesan Cheese
- Serve up with black pepper and extra parmesan grated on top!
This Spanish chorizo pasta recipe was originally published on 23/05/2020 and has been modified on 18/08/2023 with updated recipe card, serving suggestions, storage and reheating advice.
The pasta recipe can be stored in the fridge in an airtight container for up to three days.
You can also make it up in advance. Cook it until the stage where you add the pasta and store it in the fridge to finish cooking within 24 hours.
To reheat, you will place it into your large pan and cook until it is hot throughout or reheat it in the microwave.
More Pasta Recipes
Yes! Add any veggies your family enjoys! The more the merrier!
Absolutely. This is an easy dish to make vegetarian friendly. Simply swap out the chorizo for fresh veggies or a meat-free substitute and add some smoked paprika for smoky taste and you're good to go.
We hope you have enjoyed this tomato sauce, spanish chorizo pasta recipe. Please leave us a message letting us know what you think.