One Pot Chorizo, Bell Pepper, and Tomato Noodles
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Unrated
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course
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Cuisine
American
One Pot Chorizo, Bell Pepper, and Tomato Noodles
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A fantastic one pot chorizo, bell pepper, and tomato noodle dish.
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Ingredients
- 8 ounces chorizo sausage Spanish
- 1/2 onion chopped
- 3 bell pepper two red, one yellow
- 1 diced tomatoes with juices, canned 19 fluid ounces, with Italian seasoning
- 1 tomato sauce 7.2 fluid ounce can
- 2 chicken broth 10 fluid ounce cans
- 3 cloves garlic minced
- 6 basil chopped (plus extra for garnish if desired, large leaves
- 1 egg noodles large, 12 ounce package
- salt to taste
- black pepper to taste
- Parmesan Cheese grated (optional)
Instructions
- 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.
Notes
- 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.
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