One Pot Creamy Tomato and Chorizo Rigatoni
Recipe Date:
August 29, 2025
Serving Size:
4
Prep Time:
10 Minutes
Cook Time:
20 Minutes
Difficulty:
Easy
Measurements:
Imperial (US)
This quick and easy one pot dinner is perfect for those mid-week nights that you just want something delicious and comforting. Add a simple salad and our 2018 Graciano and end your evening on a high note!
Ingredients
- 1 tsp olive oil
- 7 oz Spanish Chorizo, sliced
- 1 small onion, peeled and finely chopped
- salt and pepper to taste
- 1 red bell pepper
- 1 yellow bell pepper
- 3 cloves of garlic, peeled and minced
- 8 oz of dried rigatoni pasta
- 2 cups of vegetable or chicken stock
- 14 oz can of chopped tomatoes
- 1 tbsp tomato paste
- 1/2 cup heavy cream
- 5 ounces of spinach
- 5 ounces of mozzarella cheese, grated. Or cut into chunks if using fresh.
- 3/4 cup parmesan cheese
- 10 grape tomatoes, sliced in half
- chopped parsley for garnish
Directions
- Heat oil in a Dutch oven or large pot over medium heat. Add chorizo and cook for 2 minutes on each side, until lightly browned and crisp. Remove from pan and place in a bowl and cover.
- Add chopped onions and cook for 5 minutes, stirring often, until softened.
- Add sliced peppers and cook for 4 minutes, then add garlic and cook until fragrant, salt and pepper to taste.
- Add in rigatoni then pour in stock, canned tomatoes, and tomato puree. Stir together and be sure to submerge all pasta noodles.
- Bring to a gentle simmer, then cover and simmer for 10 minutes.
- After 10 minutes, carefully remove the lid and stir well.
- Add the cream, spinach, and cheese and stir well.
- Arrange the reserved chorizo on top and cover. Simmer to heat another 2-3 minutes until pasta is cooked through and spinach is wilted.
- Remove the lid and add sliced tomatoes on top and add parsley and a bit more parmesan for garnish and serve.