A quick and easy family friendly meal, this Tomato, Pepper and Chorizo Pasta takes just 30 minutes to make and is packed full of flavour…perfect for busy weeknight evenings.
A few weeks ago, I updated the photos of my Easy Tomato Pasta and re-shared the recipe on social media and with all of you lovely Easy PeasyFoodie subscribers …and, what can I say, it went a bit crazy! It’s funny because I wasn’t expecting it at all. I thought it was ‘too easy’, too ‘done’ already…but I was wrong, very wrong. It was a timely reminder to me that what you guys really love is super easy, super quick, crowd-pleaser recipes (and who wouldn’t?), recipes your family love and recipes that can be on the table in under 30 minutes!
So, this week I thought I’d give you guys more of the same and share another of my favourite quick and easy pasta recipes. This one is really just a riff on Easy Tomato Pasta (and if you check out that recipe you’ll see I give lots of ideas for how to adapt it to suit your tastes and what you have in the cupboard), but the addition of peppers and chorizo really take this recipe up a notch flavour-wise, with hardly any extra effort!
This Tomato, Pepper and Chorizo version came about because I often have half a chorizo lurking in my fridge from some other recipe I made earlier in the week (probably because I made my Easy One Pot Chicken and Chorizo Paella or my Chicken, Chorizo and Sweet Potato Traybake) and I often have a spare pepper or two too.
I’ll often plan in my Easy Tomato Pasta for a midweek dinner on a night I know I am going to be busy or on a Sunday evening and when I come to make it, I’ll check to see if I have anything in the fridge to use up at the same time (and I always get pretty excited if I discover there’s a bit of chorizo…it’s just the best!).
And gradually it just become a thing, to the point where my Tomato, Pepper and Chorizo Pasta is now a recipe in its own right, for which I will now actually buy chorizo purposefully for. (I’m going to have to think of another recipe to use up leftover chorizo now, aren’t I?)
This Tomato, Pepper and Chorizo Pasta is really very flexible – use as much chorizo as you have available and as many peppers as you can spare. If you don’t have any peppers, try mushrooms, courgette, aubergine, peas or sweetcorn. And if you don’t have any chorizo, you could easily substitute with bacon, ham or even leftover roast chicken.
If you have any leftovers, or if you decide to make extra, this Tomato, Pepper and Chorizo Pasta can easily be turned in a pasta bake the next day. Simply place in an oven dish and sprinkle with cheddar cheese, then put in a preheated oven at 200C / 180C / gas mark 6 / 400F for 20 minutes, or until brown and bubbling.
Wine-wise, this would go great with a Spanish Garnacha or Tempranillo or an Italian Sangiovese. If you prefer white, it also goes well with a vibrant, fruity Sauvignon Blanc from somewhere like New Zealand or South Africa.
If you like this recipe…
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Tomato, Pepper and Chorizo Pasta
Ingredients
- 1 tablespoon olive oil
- 1 red onion sliced
- 100 g chorizo diced
- 2 bell peppers (1 red, 1 yellow) sliced
- 2 cloves garlic
- ½ teaspoon dried chilli flakes (add more if you like things hot!)
- 400 g tin chopped tomatoes
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 300 g pasta
- Grated cheddar or parmesan to serve
- Basil and more oregano to serve optional
Instructions
- Place the olive oil and onion in a medium saucepan or frying pan. Put on a low heat and fry the onion, with the lid on, for about 3 minutes, until the onion is softened but not brown. Stir occasionally.
- Add the chorizo and bell peppers and cook for a further 2 minutes, stirring occasionally.
- Add the garlic and chilli and cook for 1 more minute.
- Add the tomatoes, oregano, salt and pepper. Turn the heat up and bring to the boil, then turn the heat down again and cook for 10 minutes on low, stirring occasionally.
- While the sauce is cooking, cook the pasta according to packet instructions / your own preferences.
- Drain the pasta and stir into the sauce with a couple of tablespoons of pasta cooking water. Serve sprinkled with the cheese, extra oregano and basil.
Notes
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jacqui bellefontaine says
This is a great recipe and the sort I make all the time. I can’t actually remember last time I had left over Chorizo though, so i would need to buy some just for it. But so Worth it!
Cat | Curly's Cooking says
I make a pasta dish similar to this mainly for my husband to take for lunch. I constantly have chorizo in my fridge and this is a great recipe to use it for x
Eb Gargano says
Yay – great minds think alike! I do so love easy peasy pasta dishes…and chorizo! So the two together is just amazing 😀 Eb x
Nena says
Can’t wait to try this! Thank you! And thank you So Much for adding the US Customary conversions to your recipes!! So, So Helpful! Really do appreciate that!
Eb Gargano says
So pleased you like it. And so happy you find the conversions helpful. I am working hard to roll them out to all my recipes…it’s a slow job so please bear with me!! Eb 🙂
Jo / Jo's Kitchen Larder says
You simply can’t go wrong with chorizo in my eyes. It is a staple in my fridge as well and when in doubt use chorizo! lol Lovely pasta, lovely flavours, quick, easy and delicious! 🙂 x
Eb Gargano says
Haha – couldn’t agree more with that sentiment – such an easy peasy way to add bags of flavour to any dish! Thanks for your kind comments 🙂 Eb x
Honestmum says
Delicious, quick and simple-my kind of recipe! x
Eb Gargano says
Thanks Vicki. Mine too – haha! Cam you tell??!! 😀 Eb x
Corina Blum says
I know this is absolutely delicious and a great midweek or weekend meal. I always have chorizo, peppers, onions and tinned tomatoes at home and I actually make almost exactly the same recipe except I often use thyme or basil instead of oregano. I sometimes add a chilli pepper or a little extra smoked paprika too, depending on how we’re feeling. Thanks for sharing with #CookOnceEatTwice x
Eb Gargano says
Great mind think alike! You and I often have such similar recipes…clearly we have very similar tastes. I love the idea of adding extra paprika 😀 Eb x
Monika Dabrowski says
No wonder this recipe is so popular, it ticks so many boxes – convenience, flavour etc. pinned!
Eb Gargano says
Thanks Monika…it’s a really winner – easy, tasty and very family friendly. What’s not to like? 😀 Eb x
Nicola says
I love these kind of meals and I have a similar one I make myself, although I don’t put peppers in because sadly my husband doesn’t like them. A pity because I love them! It’s a great recipe for using up bits and pieces in the fridge. Yours looks delicious!
Eb Gargano says
Thanks Nicola. A shame your hubby doesn’t like peppers. Perhaps you could put them in your portion, but pick them out of his? That way you get extra!! I do so love recipes that take bits and pieces out of the fridge and turn them into something wonderful 😀 Eb x
Morgan Prince says
Ooh this looks so tasty and it’s something all my boys would like – I’m totally trying this one. 🙂
#BrilliantBlogPotss
Eb Gargano says
Thanks Morgan 🙂 So pleased you like it! I’d love to know how you get on. Eb x
jenny paulin says
I love the flavour of chorizo and so I know I would adore this dish. x
Eb Gargano says
Me too!! It’s the best 😀 Eb x
Kirsty Hijacked By Twins says
I adore chorizo, it has to be one of my favourite ingredients so this meal ticks all the boxes for me! Thank you for sharing with #CookBlogShare x
Eb Gargano says
Thanks Kirsty – me too! Such a fab ingredient and such an easy peasy way to put bags of flavour into a meal 😀 Eb x
May EatCookExplore says
Love this combination of flavours. I’ve never thought of using chorizo in a pasta dish but it makes sense.
Fiona says
I just made this as I had some leftover chorizo. The whole family liked it (age 10-54!) and voted it a “cook again”. This is definitely going in my weekly repertoire. Delicious. Thank you!
Eb Gargano says
Yay! So pleased you and your family like this – it’s one of our favourites too! And thanks so much for taking the time to let me know – it makes me so happy to hear my recipes are being enjoyed. Eb 🙂