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One-pot chorizo and tomato pasta

One-pot chorizo and tomato pasta


This simple recipe is great for midweek meals, or double up to feed a crowd

  • Feeds 4 Feeds 4
  • Ready in 40 minutes

Each serving contains

  • Energy
    2680kj 635kcal
  • Fat
    High 33%
  • Saturates
    High 45%
  • Sugar
    Low 33%
  • Salt
    Med 33%

% of adult’s reference intake | Carbohydrates per serving : 75g


  • 1 tbsp Co-op olive oil
  • 1 red onion, finely chopped
  • 100g Co-op chorizo ring, sliced
  • 2 cloves garlic, crushed
  • Half a tsp of chilli flakes
  • 500g Co-op piccolo tomatoes
  • 1 litre vegetable stock, made with 1 stock cube
  • 400g Co-op wholewheat penne
  • 3 tbsp Co-op light soft cheese
  • 60g Co-op Parmigiano Reggiano, grated
  • 200g Co-op spinach


  1. Heat the oil over a medium heat in a casserole dish
  2. Add the onion and gently fry for 5 mins, before adding the chorizo
  3. Fry for 3 mins, or until beginning to turn golden
  4. Stir through the garlic and chilli, then cook for another minute
  5. Add 350g of the tomatoes, all the vegetable stock and the penne, then bring to the boil
  6. Reduce to a simmer and cook for 15 mins, or until the pasta has just cooked and the tomatoes have broken down
  7. Stir through the remaining tomatoes, the soft cheese and grated Parmigiano Reggiano
  8. Turn the heat up to high and cook for a further 5 mins, until the liquid has reduced a little
  9. Turn off the heat and season
  10. Stir the spinach through the pasta and cover the pan
  11. Leave for 5 mins for the greens to wilt before serving

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