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One Pot Chorizo and Pepper Spaghetti

by Jo Scarratt-Jones from Eat Well for Less: Quick & Easy Meals

Looking for an easy pasta dish to make tonight? This one-pot chorizo spaghetti from the BBC series, Eat Well For Less is a quick and simple crowd pleaser that won't break the bank.

From the book

Jo Scarratt-Jones, Gregg Wallace, Chris Bavin


This dish defies convention, but it really does all cook perfectly together in one large casserole or sauté pan, so there’s no extra washing-up from a separate pan for the pasta. As it bubbles away, the pasta takes on the flavours of the sauce and comes out beautifully cooked and coated in sauce, ready to serve and enjoy.

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150g chorizo (skin removed), roughly chopped
4 garlic cloves, finely diced
4 mixed peppers (red, orange and yellow ones), deseeded and roughly chopped
160g button mushrooms, halved
1 x 400g tin chopped tomatoes
3 tbsp tomato purée
1 tsp dried chilli flakes
2 tbsp red wine vinegar
450g dried spaghetti, broken in half
1ltr boiling water
large handful of basil leaves, roughly chopped
30g Parmesan cheese, finely grated
sea salt and freshly ground black pepper, to taste


Heat a large, deep-sided casserole or sauté pan until hot, then add the chorizo and cook for 2–3 minutes over a high heat. Add the garlic, mixed peppers and button mushrooms and cook for another 2–3 minutes, stirring occasionally.

Add the tomatoes, tomato purée, chilli flakes and red wine vinegar and stir really well. Stir in the spaghetti and a pinch of salt, then add the boiling water and mix once more.

Bring to the boil, then reduce the heat, cover with a lid and simmer for 12–15 minutes until the pasta is tender and the liquid is reduced to a thick sauce. Stir the mixture occasionally to ensure that the spaghetti is under the liquid and it’s not sticking together.

Stir through three-quarters of the chopped basil and plenty of black pepper, then serve with the Parmesan and remaining basil sprinkled over.

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From the book: Eat Well for Less: Quick & Easy Meals

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