One-Pan Chorizo Spaghetti
Experience the ultimate weeknight convenience with this vibrant One-Pan Chorizo Spaghetti. This dish delivers a harmonious blend of smoky Spanish chorizo, aromatic garlic and onion, and a rich, creamy tomato sauce, all cooked to perfection in a single pan. It's an incredibly flavorful and satisfying meal that simplifies clean-up without compromising on taste.
Prep Time
15 minutes
Cook Time
25-30 minutes
Total Time
40-45 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Incredibly easy clean-up with only one pan required, making it perfect for busy weeknights.
- Packed with robust, smoky flavors from the Spanish chorizo and a rich, creamy tomato sauce.
- Ready in under an hour from start to finish, ideal for a quick yet satisfying meal.
- Comfort food appeal that's sure to be a hit with both adults and children.
- Versatile and adaptable; easily customizable with your favorite vegetables or a touch of spice.
Ingredients
- 120 g (4.2 oz) chorizo crumbs (or finely chopped Spanish chorizo)
- 1 onion, peeled and finely sliced
- 2 garlic cloves, peeled and minced
- 120 ml (½ cup) white wine
- 2 tbsp tomato purée (tomato paste if in the USA)
- 1 litre (4 cups + 3 tbsp) chicken stock
- 300 g (10.5 oz) spaghetti
- 120 ml (½ cup) double (heavy) cream
- 75 g (¾ cup) finely grated parmesan
- ¼ tsp salt
- ¼ tsp black pepper
- Extra grated parmesan, to serve
- Freshly ground black pepper, to serve
Instructions
- Heat a large frying pan or a deep, wide skillet over medium-high heat. Ensure the pan is large enough to comfortably hold the spaghetti later.
- Add the chorizo crumbs to the hot pan and cook for approximately 5 minutes, stirring frequently. Continue until the chorizo is slightly crispy and has rendered its flavorful oils into the pan.
- Using a slotted spoon, carefully remove the cooked chorizo from the pan and set it aside in a small bowl. Leave the rich, rendered chorizo oils in the pan as they will form the flavor base for your sauce.
- Reduce the heat to medium. Add the finely sliced onion to the pan with the chorizo oil. Sauté the onion for about 3 minutes, stirring often, until it has softened and become translucent.
- Add the minced garlic to the softened onion. Cook for an additional 1 minute, stirring constantly, until the garlic is fragrant, being careful not to let it brown or burn.
- Pour in the white wine, scraping the bottom of the pan with a wooden spoon to deglaze and release any browned bits. Bring the wine to a boil.
- Allow the wine to simmer for 2 to 3 minutes, reducing the liquid by approximately half. This concentrates the wine's flavor.
- Stir in the tomato purée (or tomato paste) until it is well combined with the onion and garlic mixture.
- Pour in the chicken stock and bring the liquid back to a rolling boil.
- Carefully add the spaghetti to the boiling liquid, ensuring that it is fully submerged. You may need to gently bend it or break it if your pan isn't quite wide enough, but try to keep the strands as long as possible.
- Cover the pan tightly with a lid or foil. Reduce the heat to a gentle simmer and cook for 12 to 13 minutes, stirring occasionally with tongs to prevent the spaghetti from sticking together or to the bottom of the pan.
- After the cooking time, remove the lid or foil. Stir the spaghetti again. The sauce should be rich and coating; if it appears too dry, add a small splash of water to achieve a saucy consistency.
- Thirteenth Step: Stir in the double (heavy) cream, finely grated parmesan cheese, salt, black pepper, and all but a tablespoon of the reserved cooked chorizo.
- Fourteenth Step: Using tongs, toss everything together thoroughly until the pasta is beautifully coated in the creamy, flavorful sauce.
- Fifteenth Step: Sprinkle the remaining tablespoon of reserved crispy chorizo over the spaghetti. Heat through for just 1 minute to warm the chorizo.
- Sixteenth Step: Serve the One-Pan Chorizo Spaghetti immediately, garnished with an extra sprinkle of grated parmesan and a generous grinding of fresh black pepper.
Tools You’ll Need
- Large frying pan or deep, wide skillet with a lid
- Slotted spoon
- Wooden spoon or spatula
- Tongs
- Grater (for parmesan)
Essential Success Tips
- Choose good quality Spanish chorizo; its flavor will significantly impact the final dish. Look for one with a good fat content to render plenty of flavorful oil.
- Ensure your pan is wide enough for the spaghetti to lie mostly flat. If it's too small, the pasta might not cook evenly, or you'll have to break it into very small pieces.
- Stir the spaghetti occasionally during cooking to prevent it from clumping together and to ensure even cooking and sauce absorption.
- Adjust the sauce consistency at the end. If it's too thick, a splash of hot water or chicken stock will loosen it; if it's too thin, simmer uncovered for another minute or two.
- Always taste and adjust seasoning (salt and pepper) before serving, as chorizo and stock can vary in saltiness.
Professional Cooking Secrets
- To enhance the umami, a pinch of smoked paprika added with the tomato purée can deepen the smoky notes without overpowering the chorizo.
- For an extra layer of complexity, finish the dish with a drizzle of high-quality extra virgin olive oil and a sprinkle of fresh, chopped parsley or chives just before serving.
- Consider browning a small amount of finely diced red bell pepper with the onions for added sweetness and color, complementing the chorizo beautifully.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or stock to loosen the sauce.
- Variations: Feel free to add some chopped spinach or kale during the last few minutes of cooking for added greens. A pinch of chili flakes with the garlic can add a welcome kick.
- Cheese options: Pecorino Romano can be used in place of Parmesan for a sharper, saltier flavor profile.
Frequently Asked Questions
Can I use a different type of sausage instead of Spanish chorizo?
While Spanish chorizo provides a unique smoky and spicy flavor essential to this dish, you could experiment with Italian sausage (hot or mild) or even a plant-based chorizo alternative. Just be aware the flavor profile will differ.
What kind of white wine is best for deglazing?
A dry white wine like Sauvignon Blanc, Pinot Grigio, or even a dry vermouth works best. Avoid sweet wines, as they can unbalance the savory flavors of the dish. You can substitute with extra chicken stock if you prefer not to use wine.
How do I prevent the spaghetti from sticking together in the pan?
Stirring frequently, especially during the initial stages of cooking, is key. Also, ensure there is enough liquid to submerge the pasta, and cook at a gentle simmer, not a vigorous boil, once covered.
Nutrition Facts (Per Serving)
Calories: Approximately 620-650 per serving, Protein: 25-30g, Fat: 35-40g, Carbs: 50-55g.
Allergy Information
Contains dairy (cream, parmesan) and gluten (spaghetti, some chicken stocks). For a gluten-free version, use gluten-free spaghetti. Ensure chicken stock is also gluten-free if sensitive. Some chorizo may contain soy or other allergens; check labels.
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