Slow Cooker Chorizo and Tomato Penne for an Easy Weeknight Dinner Tips, FAQ & printable recipe

Tips for success

For a more intense flavor, consider browning the chorizo in a skillet before adding it to the slow cooker, though this is optional.

Adding a small amount of finely grated parmesan cheese just before serving can add a layer of saltiness and creaminess that complements the acidity of the tomato coulis perfectly. Always serve immediately while the pasta is at its peak texture.

If the dish is being prepared for a larger group, ensure the slow cooker capacity is sufficient to allow for expansion of the pasta. Do not overfill the cooker, as this can prevent the ingredients from cooking evenly.

Stir the pasta gently once after the first hour of cooking if the appliance allows, taking care not to break the penne, which helps ensure consistent results.

Variations

• Spicy Chorizo Penne: Add a teaspoon of red pepper flakes or a diced fresh chili pepper to the slow cooker at the beginning to increase the heat level of the dish significantly.
• Vegetable-Packed Penne: Incorporate diced bell peppers or zucchini alongside the chorizo to add texture and color to the dish without altering the cooking time or method.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freezing is not recommended as the pasta texture will degrade significantly upon thawing and reheating.

Reheat

Reheat in the microwave or on the stovetop over low heat, adding a splash of water to restore the sauce consistency.

Allow any leftovers to cool to room temperature within two hours of cooking before transferring them to an airtight container. Keep the container in the refrigerator to maintain freshness.

When reheating, add a tablespoon of water to the pasta to prevent it from drying out, as the pasta will continue to absorb the sauce while stored in the cold environment.

This dish is best served fresh, but ingredients can be prepped in advance. Slice the chorizo and store it in an airtight container in the refrigerator up to 24 hours before cooking.

However, do not combine the dry pasta and liquid ingredients until just before starting the slow cooker, as the pasta will soften and lose its texture if left in the sauce for too long.

Serving ideas

Serve the penne hot on a wide, shallow plate to showcase the vibrant colors of the tomato sauce and the chorizo. A garnish of fresh herbs or a sprinkle of additional cheese can enhance the presentation, though the dish is flavorful enough to stand on its own. Pair it with a simple side salad to balance the meal if desired.

Ensure each serving includes a generous portion of the chorizo slices, as these provide the main protein and savory punch of the meal. Using a large serving spoon will help preserve the shape of the penne pasta. For best results, serve directly from the slow cooker to maintain the heat, as the dish cools down quickly once plated in individual portions.

Frequently asked questions

Recipe card

Slow Cooker Chorizo and Tomato Penne for an Easy Weeknight Dinner

Prep 5 minCook 3 hTotal 3 h 5 minServes 4

Ingredients

• 8 oz fresh chorizo, sliced
• 12 oz dry penne pasta
• 1 tbsp herbes de Provence
• 2 cups tomato coulis

Instructions

1. Place the sliced fresh chorizo at the bottom of the slow cooker. Add the dry penne pasta over the chorizo in an even layer to ensure it cooks thoroughly.
2. Sprinkle the herbes de Provence over the pasta, followed by pouring the tomato coulis over everything. Ensure the pasta is mostly submerged in the sauce to cook evenly.
3. Cover and cook on high for approximately 3 hours. Ensure the chorizo reaches an internal temperature of at least 160°F (71°C) to be fully cooked and safe for consumption.

Contains: gluten

Estimated nutrition per serving

Calories

480

Protein

18 g

Carbohydrates

55 g

Fat

20 g

Fiber

4 g

Sugar

6 g

Sodium

750 mg

Automatic estimate from the ingredient list, not laboratory-verified.