One Pot Creamy Tomato and Chorizo Rigatoni (2024)

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By Nicky Corbishley

• ▢ 1 tsp olive oil
• ▢ 200 g (7 oz) chorizo sliced
• ▢ 1 small onion peeled and finely chopped
• ▢ pinch salt and pepper
• ▢ 1 red bell pepper de-seeded and sliced
• ▢ 1 yellow bell pepper de-seeded and sliced
• ▢ 3 cloves garlic peeled and minced
• ▢ 250 g (8.8 oz) dried rigatoni pasta
• ▢ 480 ml (2 cups) chicken or vegetable stock
• ▢ 400 g (14 oz) tin of finely chopped tomatoes
• ▢ 1 heaped tbsp tomato puree paste for US
• ▢ 120 ml (1/2 cup) double (heavy) cream
• ▢ 75 g (2 1/2 packed cups) baby spinach leaves
• ▢ 150 g (5.3 oz) mozzarella chopped/torn into small chunks
• ▢ 75 g (3/4 cup) grated parmesan cheese
• ▢ 10 cherry/grape tomatoes sliced in half, I used a mixture of different colour tomatoes

To Serve:

• ▢ pinch black pepper
• ▢ 2 tbsp chopped fresh parsley
• ▢ 2 tbsp grated parmesan cheese

• Heat the oil in a large frying pan (skillet) over a medium heat. Add the chorizo and cook for 1-2 minutes on each side until lightly browned and crisp. Remove from the pan with a slotted spoon, place in a bowl and cover.

  1 tsp olive oil, 200 g (7 oz) chorizo

• Add the chopped onions to the pan and cook for 5 minutes, stirring often, until softened.

  1 small onion

• Add a pinch of salt and pepper, the red and yellow pepper slices, and the garlic. Cook for a further 2 minutes.

  pinch salt and pepper, 1 red bell pepper, 1 yellow bell pepper, 3 cloves garlic

• Add in the rigatoni, then pour in the stock, tinned tomatoes, and tomato puree. Stir together, pushing the rigatoni under the liquid.

  250 g (8.8 oz) dried rigatoni pasta, 480 ml (2 cups) chicken or vegetable stock, 400 g (14 oz) tin of finely chopped tomatoes, 1 heaped tbsp tomato puree

  See Also

  Tuscan Chicken Mac And Cheese (One Pot, Stove Top)

• Bring to a gentle simmer, then cover the pan with a lid or foil and simmer gently for 10 minutes.

• After 10 minutes, carefully remove the lid and give everything a stir.

• Add the cream, spinach, mozzarella, and parmesan and stir together.

  120 ml (1/2 cup) double (heavy) cream, 75 g (2 1/2 packed cups) baby spinach leaves, 150 g (5.3 oz) mozzarella, 75 g (3/4 cup) grated parmesan cheese

• Arrange the cooked chorizo on top (to heat through) and cover. Simmer for a further 2-3 minutes until the pasta is cooked through, the spinach wilted and the cheese melted.

• Remove the lid and arrange the chopped tomatoes on top, then sprinkle with black pepper, chopped parsley, and grated parmesan.

  10 cherry/grape tomatoes, pinch black pepper, 2 tbsp chopped fresh parsley, 2 tbsp grated parmesan cheese

• Serve immediately.

Can I make it ahead?

This recipe tastes best when cooked and eaten right away (especially the flavour of the chorizo), but you can make it ahead and it will still taste good.

Make the whole thing ahead (except adding the fresh tomatoes and parsley at the end), then cool, cover and refrigerate for up to two days.

Reheat in a pan, on the hob, over a medium heat, stirring often. You’ll probably need to add a few splashes of water or stock to loosen up the sauce.

Note: As the dish cools, the pasta will continue to absorb liquid, so the pasta will be a little softer upon reheating.

Can I freeze it?

Yes, leftover portions can be placed in freezer-proof containers and frozen.Defrost overnight in the refrigerator, then reheat as per the ‘make ahead’ instructions above.

Ingredient swaps

• Swap the pasta for your favourite pasta shape
• Add extra vegetables (or swap existing ones) – mushrooms, green beans and broccoli make great additions.
  • Add the mushrooms in at the same time as the peppers
  • Add green beans and/or broccoli in about 10 minutes before the end of cooking.
• Add chilli flakes, chilli sauce or sliced fresh chillies in for a spicy kick. Add them in when you add the bell peppers.
• Add chicken if you like more meat. After frying and removing the chorizo from the pan, fry chicken pieces off in the leftover chorizo oil, before adding the onions and continuing on with the recipe.

How to scale up and scale down this recipe

You can double or halve the recipe, sticking to the same recipe ratios. The dish will take the same amount of time to cook if you’re halving it.

If you’re doubling the recipe, you’ll need to use quite a deep pan to hold everything. It will probably take an extra minute or two to cook the pasta

Nutritional Information is per serving.