One-pan Chorizo Spaghetti – Nicky’s Kitchen Sanctuary

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!

A tall, overhead shot of chorizo spaghetti on a large white plate. On the top left side of the plate, there is a silver fork sticking out of the dish. On the right of the background, there is a white napkin tucked beneath the plate. On the top right-hand corner of the image, there is a light grey dish filled with grated parmesan. This is all set on a wooden background.

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.

A tall, overhead shot of chorizo spaghetti in a silver pan. To the left of the pan, in the background, there is a white napkin tucked beneath it. To the top left corner of the image, there is a small stack of silver forks, and next to it, there is a light grey dish filled with grated parmesan. This is all set on a wooden background.

📺 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!

A tall, very close-up shot of chorizo spaghetti in a silver pan. The image is so close up that all you can see is the spaghetti and the edges of the pan.

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🍽️ What to serve it with

I also like to top it with a crack of black pepper and some extra parmesan!

A tall shot of chorizo spaghetti in a white bowl. Coming from the right-hand side of the image, there is a silver fork scooping up some of the spaghetti and holding it above the dish. In the right of the background, you can slightly see a silver pan containing the rest of the spaghetti, and on the left side, you can see a light grey dish with grated parmesan in it. This is all set on a wooden background.

🍲 More fantastic pasta dishes

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.

How to scale up and down this 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.

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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

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 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.

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