This one pot chorizo, bell pepper, and tomato noodles recipe is quick, healthy, and delicious. One pot = easy clean-up on a busy weeknight. The smoky chorizo makes the sauce taste amazing.
I’m pretty new to the one-pot craze. It’s been all the rage for a while now, and what kind of food blogger would I be without jumping on the bandwagon?
It took a bit of math (don’t worry) for me to get the liquid measurements right, but other than that, the rest of the recipe was pretty straightforward. Using good quality ingredients goes a long way towards ensuring a successful meal. I’m not convinced that one pot meals are always the best way to go, but for a simple noodle recipe like this one, it works.
I like how cooking the noodles in the sauce releases starch and thickens it. I also like chorizo sausage. It’s quickly becoming one of my favorite things to cook with: here’s another chorizo pasta recipe and a chorizo and white bean soup recipe you can check out if you’re interested.
This particular recipe was spawned by my desire to cook something tasty with the chorizo I received in my February Carnivore Club box. My sister knows how much I love meat and subscribed me to the Carnivore Club for my last birthday. Solid gift. Meat in the mail is definitely the key to my heart.
I hope you enjoy this one pot chorizo noodles recipe.
One Pot Chorizo, Bell Pepper, and Tomato Noodles
A fantastic one pot chorizo, bell pepper, and tomato noodle dish.
- 8 ounces Spanish chorizo sausage
- 1/2 onion chopped
- 3 bell peppers (two red one yellow)
- 1 (19 fluid ounce) can diced tomatoes (I used one with Italian seasoning) with juices
- 1 (7.2 fluid ounce) can tomato sauce
- 2 (10 fluid ounce) cans chicken broth
- 3 cloves garlic minced
- 6 large leaves basil chopped (plus extra for garnish if desired)
- 1 (12 ounce) package large egg noodles
- Salt & pepper to taste
- Parmesan cheese grated (optional)
- Chop the onions and cut chorizo into desired size pieces. Add to a pot or dutch oven on medium-high heat and cook for about five minutes, stirring occasionally.
- Meanwhile, chop the peppers. Add peppers to the pot and cook for another few minutes, stirring often.
- Add the diced tomatoes, tomato sauce, chicken broth, garlic, basil, and noodles. Increase the heat to high and bring to a boil. Cook on high/medium high (lower the heat if it starts bubbling too much) for approximately 10 minutes, or until the noodles are softened and the sauce reduces and thickens. I suggest stirring it frequently to ensure that the noodles are all cooked, since the liquid in the pot won't completely cover the noodles as it cooks.
- Serve immediately with additional basil, salt & pepper, and freshly grated parmesan cheese if desired.
- This recipe is accurate as tested on my stove. However, stoves (especially electric ones) can vary, so if you notice the pasta is not yet cooked and there doesn't seem to be enough liquid, I suggest using your best judgment and adding a bit more liquid as needed, a half cup at a time until the pasta is cooked.
- Some pastas absorb more liquid than others, so I suggest sticking to the type of pasta I recommend in this recipe.