ONE-POT CHORIZO & TOMATO PASTA

Prep: 5 minutes     Cook: 15 minutes    
Serves: 4 - 6

No need for a colander when you make this fast, delicious one-pot dinner, which has a lovely smokiness from the chorizo and a deep, rich tomato taste. See Papa Grandé’s Tips below for suggestions about ringing the changes to this versatile family recipe.

Ingredients

  • 4 Tbsp (60 ml) olive oil
  • 200 g chorizo sausage, sliced
  • 1 onion, chopped
  • 5 cloves garlic, peeled and crushed
  • 3 Tbsp (45 ml) tomato paste
  • 80 g sundried tomatoes, roughly chopped
  • 2 tsp (10 ml) dried mixed herbs
  • ½ tsp (2.5 ml) dried chilli flakes
  • 1 x 400 g tin chopped tomatoes
  • 1.6 litres hot chicken or vegetable stock
  • 500 g Pasta Grandé Penne
  • salt and freshly ground black pepper
To serve:
  • Parmesan cheese
  • chopped fresh parsley

Method

  1. Heat the olive oil in a pan (it should be big enough to hold all the pasta) and gently fry the chorizo and onion for 5 minutes.
  2. Stir in the garlic, tomato paste, sundried tomatoes, herbs and chilli flakes, cook for 1 more minute, without letting the garlic brown.
  3. Add the tinned tomatoes, hot stock and pasta, stir very well and bring to the boil.
  4. Cook, uncovered, stirring very often to separate the pasta pieces, for about 8-10 minutes, or until the pasta is cooked through and most of the liquid has been absorbed.
  5. Season to taste with salt and black pepper and serve with shavings of Parmesan and chopped fresh parsley.
Papa Grandé’s Tips
  • You can ring the changes to this recipe by adding other veggies of your choice – red peppers, mushrooms, cherry tomatoes, spinach and so on.
  • If the pasta cooks through before most of the liquid has been absorbed, let the pot stand, covered, on the stove for 5 minutes.
  • Other Pasta Grandé shapes you can use in this recipe: Macaroni, Gnocchi, Cavatappi, Elbows and Screws.
  • 4 Tbsp (60 ml) olive oil
  • 200 g chorizo sausage, sliced
  • 1 onion, chopped
  • 5 cloves garlic, peeled and crushed
  • 3 Tbsp (45 ml) tomato paste
  • 80 g sundried tomatoes, roughly chopped
  • 2 tsp (10 ml) dried mixed herbs
  • ½ tsp (2.5 ml) dried chilli flakes
  • 1 x 400 g tin chopped tomatoes
  • 1.6 litres hot chicken or vegetable stock
  • 500 g Pasta Grandé Penne
  • salt and freshly ground black pepper
To serve:
  • Parmesan cheese
  • chopped fresh parsley
  1. Heat the olive oil in a pan (it should be big enough to hold all the pasta) and gently fry the chorizo and onion for 5 minutes.
  2. Stir in the garlic, tomato paste, sundried tomatoes, herbs and chilli flakes, cook for 1 more minute, without letting the garlic brown.
  3. Add the tinned tomatoes, hot stock and pasta, stir very well and bring to the boil.
  4. Cook, uncovered, stirring very often to separate the pasta pieces, for about 8-10 minutes, or until the pasta is cooked through and most of the liquid has been absorbed.
  5. Season to taste with salt and black pepper and serve with shavings of Parmesan and chopped fresh parsley.
Papa Grandé’s Tips
  • You can ring the changes to this recipe by adding other veggies of your choice – red peppers, mushrooms, cherry tomatoes, spinach and so on.
  • If the pasta cooks through before most of the liquid has been absorbed, let the pot stand, covered, on the stove for 5 minutes.
  • Other Pasta Grandé shapes you can use in this recipe: Macaroni, Gnocchi, Cavatappi, Elbows and Screws.

Related Hint

One-Pot Chorizo & Tomato Pasta

You can ring the changes to this recipe by adding other veggies of your choice – red peppers, mushrooms, cherry tomatoes, spinach and so on.

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