One-Pot Chorizo Noodles
By Erica TurnerPublished on July 29, 2025
Time
35 minutes
Yield
Serves 4 to 6
Ingredients
2 tablespoons unsalted butter 1 pound Mexican-style chorizo sausage, casings removed1 cup finely chopped onion ½ teaspoon table salt ½ teaspoon pepper 2 garlic cloves, minced4 cups chicken broth 2 cups water 12 ounces spaghetti 3 scallions, sliced thin, divided
Before You Begin
Use fresh Mexican-style chorizo here, not the dry-cured Spanish version.
Instructions
- Melt 2 tablespoons unsalted butter in Dutch oven over medium heat until foaming. Add 1 pound Mexican-style chorizo sausage, casings removed, and cook, stirring frequently and breaking up meat into ½-inch pieces, until just starting to brown, 2 to 3 minutes.
- Add 1 cup finely chopped onion, ½ teaspoon table salt, and ½ teaspoon pepper and continue to cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. Add 2 minced garlic cloves and cook until fragrant, about 30 seconds. Add 4 cups chicken broth and 2 cups water and bring to boil over high heat. Add 12 ounces spaghetti and continue to boil, stirring frequently to prevent sticking, until pasta is al dente and most liquid has evaporated so pasta is coated in slightly thickened sauce, 12 to 14 minutes.
- Off heat, stir in 1½ thinly sliced scallions. Transfer to serving platter and garnish with remaining 1½ thinly sliced scallions. Serve.
Time
35 minutesYield
Serves 4 to 6Ingredients
2 tablespoons unsalted butter
1 pound Mexican-style chorizo sausage, casings removed
1 cup finely chopped onion
½ teaspoon table salt
½ teaspoon pepper
2 garlic cloves, minced
4 cups chicken broth
2 cups water
12 ounces spaghetti
3 scallions, sliced thin, divided
Ingredients
2 tablespoons unsalted butter
1 pound Mexican-style chorizo sausage, casings removed
1 cup finely chopped onion
½ teaspoon table salt
½ teaspoon pepper
2 garlic cloves, minced
4 cups chicken broth
2 cups water
12 ounces spaghetti
3 scallions, sliced thin, divided
Ingredients
2 tablespoons unsalted butter
1 pound Mexican-style chorizo sausage, casings removed
1 cup finely chopped onion
½ teaspoon table salt
½ teaspoon pepper
2 garlic cloves, minced
4 cups chicken broth
2 cups water
12 ounces spaghetti
3 scallions, sliced thin, divided
Why This Recipe Works
We cooked the pasta and the sauce all in one pot by first browning the chorizo in butter and softening onions and garlic and then adding chicken broth and cooking the pasta directly in the liquid, which thickened to a creamy consistency as starch was released and the fat and broth emulsified. A sprinkle of thinly sliced scallions contributed allium bite and a pop of color.
Before You Begin
Use fresh Mexican-style chorizo here, not the dry-cured Spanish version.
Instructions
- Melt 2 tablespoons unsalted butter in Dutch oven over medium heat until foaming. Add 1 pound Mexican-style chorizo sausage, casings removed, and cook, stirring frequently and breaking up meat into ½-inch pieces, until just starting to brown, 2 to 3 minutes.
- Add 1 cup finely chopped onion, ½ teaspoon table salt, and ½ teaspoon pepper and continue to cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. Add 2 minced garlic cloves and cook until fragrant, about 30 seconds. Add 4 cups chicken broth and 2 cups water and bring to boil over high heat. Add 12 ounces spaghetti and continue to boil, stirring frequently to prevent sticking, until pasta is al dente and most liquid has evaporated so pasta is coated in slightly thickened sauce, 12 to 14 minutes.
- Off heat, stir in 1½ thinly sliced scallions. Transfer to serving platter and garnish with remaining 1½ thinly sliced scallions. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments