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A simple recipe of Chorizo and Tomato Pappardelle Pasta with Parmesan and silver cheese grater on the side
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5 from 15 votes

Chorizo and Tomato Pappardelle Pasta

Everyone loves a quick and easy dinner recipe. This one-pot Pappardelle Pasta with Chorizo and Spinach is made with an homemade onion, garlic, chilli and tomato pasta sauce. A simple midweek meal for two, or double it up to serve more! Add as much chilli as you like to make it spicy.
Prep Time5 minutes
Active Time30 minutes
Total Time35 minutes
Course: Dinner, Main Course
Cuisine: Italian
Keyword: chicken and chorizo pappardelle, chorizo and spinach pasta, chorizo pappardelle, Chorizo pasta recipe, chorizo tagliatelle, chorizo with tomato sauce pasta, pappardelle chorizo, Pappardelle Pasta, Pappardelle pasta recipes, spanish chorizo pasta, spanish chorizo recipe
Yield: 2 People
Calories: 815kcal
Author: Luke and Kay - Flawless Food

Equipment

Ingredients

  • 1 tablespoon Olive Oil
  • 1 Onion finely diced
  • 60 g Chorizo slice from a chorizo ring or precut
  • 2 cloves Garlic or 1 teaspoon of garlic puree
  • 1 Red Chilli Or 1 teaspoon chilli pepper
  • 390 grams Tin Chopped Tomatoes
  • 550 ml Vegetable Stock (we used 1 cube)
  • 2 tablespoon Dried Mixed Herbs
  • Salt and Pepper
  • 250 grams Pappardelle Pasta can be substituted with other pasta shapes
  • 100 grams Frozen Spinach We used frozen, defrosted first then squeezed the excess water out. 150g of Fresh Spinach can be used instead
  • 45 g Parmesan Cheese grated (plus extra for serving!)

Instructions

  • Dice 1 Onion, slice 60 g Chorizo, finely dice or mince 2 cloves Garlic and 1 Red Chilli . Heat 1 tbsp Olive Oil in a large deep pan or cast iron pot at medium heat. Add chopped onion and fry for 5 minutes.
    Chopped onion frying in a cast iron pan being stirred with a wooden spoon
  • Slice 60 g Chorizo add to the onions gently fry for 3 minutes.
    Sliced chorizo and chopped onions cooking in a cast iron pan
  • Add garlic and chilli and stir for 1 more minute.
    Sliced chorizo, garlic, spicy chilli puree and chopped onions cooking in a cast iron pan
  • Add 550 ml Vegetable Stock, 390 grams Tin Chopped Tomatoes, 2 tbsp Dried Mixed Herbs Salt and Pepper
    Mixed herbs being poured into our homemade pasta sauce
  • Add 250 grams Pappardelle Pasta and bring to the boil.
    Pappardelle pasta being placed on top of the sauce in a cast iron pan
  • Stir the pasta into the sauce as it softens. Reduce to simmer for 15 minutes, occasionally use a spatula to gently stir the pasta to make sure it cooks evenly.
    Pappardelle pasta cooking in the homemade sauce with slices of chorizo on top
  • Add 100 grams Frozen Spinach and stir through for about 5 minutes.
    Spinach being placed on the Pappardelle pasta with Chorizo
  • Stir in 45 g Parmesan Cheese
    Sprinkling grated Parmesan cheese over Pappardelle pasta with Chorizo in a cast iron pan
  • Serve up with black pepper and extra parmesan grated on top!
    Quick and easy Chorizo and Tomato Pappardelle Pasta with Parmesan and silver cheese grater on the side

Video

Nutrition

Calories: 815kcal | Carbohydrates: 113g | Protein: 35g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 139mg | Sodium: 2168mg | Potassium: 1115mg | Fiber: 10g | Sugar: 12g | Vitamin A: 5948IU | Vitamin C: 41mg | Calcium: 518mg | Iron: 8mg