Quick and easy one pot creamy tomato and chorizo rigatoni recipe made with rigatoni pasta, smoky chorizo, bell peppers, garlic, mozzarella, and parmesan in a rich tomato and cream sauce. Perfect for busy weeknight dinners, this pasta dish is cooked in a single pan for minimal cleanup. Great for families, meal prep, or when you need a comforting and hearty dinner in under 30 minutes.

This rich and flavorful rigatoni dish combines smoky chorizo, vibrant bell peppers, and a creamy tomato sauce—all cooked in one pot for maximum flavor and minimal cleanup.

Ingredients

Main:

1 tsp olive oil
200 g (7 oz) chorizo, sliced
1 small onion, peeled and finely chopped
Pinch of salt and pepper
1 red bell pepper, deseeded and sliced
1 yellow bell pepper, deseeded and sliced
3 garlic cloves, peeled and minced
250 g (8.8 oz) dried rigatoni pasta
480 ml (2 cups) chicken or vegetable stock
400 g (14 oz) canned finely chopped tomatoes
1 heaped tbsp tomato purée (tomato paste in the 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, torn or chopped into small pieces
75 g (3/4 cup) grated parmesan cheese
10 cherry or grape tomatoes, halved

To Serve:

Freshly ground black pepper
2 tbsp chopped fresh parsley
2 tbsp grated parmesan cheese

Instructions

Sauté the chorizo: Heat the olive oil in a large skillet or sauté pan over medium heat. Add the chorizo slices and cook for 1–2 minutes per side until lightly crisped. Remove with a slotted spoon and set aside in a covered bowl.
Cook the vegetables: In the same pan, add the chopped onion and sauté for about 5 minutes until softened. Stir in a pinch of salt and pepper, followed by the sliced bell peppers and garlic. Cook for another 2 minutes.
Add pasta and liquids: Stir in the uncooked rigatoni, stock, chopped tomatoes, and tomato purée. Mix well, ensuring the pasta is submerged. Bring to a gentle simmer.
Simmer: Cover the pan with a lid or foil and simmer gently for 10 minutes.
Incorporate the creamy ingredients: Remove the lid, give everything a good stir, then add the cream, spinach, mozzarella, and parmesan. Mix until well combined.
Finish cooking: Return the chorizo to the pan, arranging it on top. Cover again and simmer for another 2–3 minutes until the pasta is cooked, the spinach is wilted, and the cheese is melted.
Garnish and serve: Remove from the heat. Top with the halved cherry tomatoes, a pinch of black pepper, fresh parsley, and extra parmesan. Serve immediately.

Tips

Slice the chorizo evenly to ensure uniform browning.
Use a nonstick or heavy-bottomed pan to prevent sticking or scorching.
Stir occasionally after adding pasta to keep it from clumping or sticking to the bottom.
Let the mozzarella melt into small gooey pockets instead of overmixing it into the sauce.

Variations and Substitutions

Protein: Swap chorizo with pancetta, bacon, or vegetarian sausage for a meat-free version.
Pasta: Penne, fusilli, or shells work just as well as rigatoni.
Cream alternative: Use light cream, crème fraîche, or a dairy-free cream if preferred.
Vegetables: Add mushrooms, zucchini, or peas for extra veggies.

FAQs

Can I make this ahead of time?
Yes, but it’s best enjoyed fresh. If reheating, do so gently with a splash of stock or water to loosen the sauce.

Is this dish spicy?
Chorizo adds a mild kick. For more heat, stir in chili flakes or use spicy chorizo.

Can I freeze this dish?
It’s not ideal due to the cream and cheese, which can separate upon thawing. However, leftovers can be refrigerated for up to 2 days.

Serving Suggestions

Pair with a crisp green salad or garlic bread.
Serve with a glass of dry white wine or light red wine.
Add a side of roasted vegetables or grilled asparagus for a fuller meal.

Why You’ll Love This Recipe

One pot = less cleanup
Hearty, filling, and packed with flavor
Ready in under 30 minutes
Great for weeknight dinners or casual entertaining
Customizable with pantry-friendly ingredients