One-Pan Chorizo Spaghetti

Easy one-pan chorizo spaghetti made with crispy chorizo, garlic, white wine, parmesan, and cream. This creamy pasta recipe is perfect for quick dinners and cooks entirely in one pan for minimal cleanup. Ideal for weeknight meals, comfort food lovers, and those looking for fast pasta dishes with bold flavor. Ready in 30 minutes and great for batch cooking or leftovers.

This creamy one-pan chorizo spaghetti is full of rich flavor from crispy chorizo, garlic, white wine, and parmesan. Everything cooks in one pan — including the pasta — making it a fast, satisfying dinner with minimal cleanup.

Ingredients

For the spaghetti:

• 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

To serve:

• Extra grated parmesan
• Freshly ground black pepper

Instructions

1. Cook the chorizo:
   Heat a large frying pan over medium-high heat. Add the chorizo crumbs and cook for about 5 minutes, stirring often, until slightly crispy.
2. Sauté the onion and garlic:
   Lower the heat to medium. Use a slotted spoon to remove the chorizo and set it aside, leaving the flavorful oils in the pan. Add the onion and cook for 3 minutes, stirring often, until softened. Add the garlic and cook for 1 more minute.
3. Deglaze with wine:
   Pour in the white wine, bring to a boil, then reduce and simmer for 2–3 minutes until the liquid is reduced by half.
4. Add tomato and stock:
   Stir in the tomato purée. Pour in the chicken stock and bring to a boil.
5. Cook the spaghetti:
   Add the spaghetti, ensuring it’s submerged in the liquid. Cover with a lid or foil and simmer for 12–13 minutes, stirring occasionally to prevent sticking.
6. Finish the sauce:
   Remove the lid and stir again. If it looks dry, add a splash of water — it should be saucy. Add the cream, parmesan, salt, black pepper, and all but a tablespoon of the cooked chorizo. Toss everything together with tongs until the pasta is coated and creamy.
7. Serve:
   Sprinkle over the reserved chorizo, heat through for 1 minute, and serve topped with more parmesan and black pepper.

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Tips

• Use high-quality chorizo for maximum flavor. Spanish-style semi-cured chorizo works best.
• Break spaghetti in half if needed to help it submerge evenly in the pan.
• Don’t skip the wine: It adds depth to the sauce — but you can use extra stock if preferred.

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Variations and Substitutions

• No wine? Substitute with chicken stock or a splash of apple cider vinegar mixed with water.
• Make it vegetarian: Use a plant-based chorizo and vegetable stock.
• Add greens: Stir in baby spinach or peas for a touch of freshness at the end.
• Use different pasta: Penne or linguine work well — adjust cooking time as needed.

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FAQs

Can I use dry chorizo instead of crumbs?
Yes. Just finely chop dry or semi-cured chorizo into small pieces before frying.

Can this be made ahead?
It’s best served fresh, but leftovers can be stored in the fridge for up to 2 days and reheated gently with a splash of water or cream.

Can I freeze it?
Freezing is possible, but the creamy sauce may split when reheated. For best texture, enjoy it fresh or from the fridge.

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Serving Suggestions

• Serve with a crisp green salad and garlic bread for a complete meal.
• Add a side of roasted vegetables for extra balance.
• Pair with a chilled glass of white wine or sparkling water with lemon.

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Why You’ll Love This Recipe

• One pan only: Less washing up, more flavor.
• Full of rich, bold taste: Thanks to chorizo, garlic, and parmesan.
• Creamy and comforting: A crowd-pleaser and weeknight favorite.
• Ready in 30 minutes: Perfect for busy evenings.