gluten free dairy free spanish spaghetti full 02

gf df one-pot meal: spanish spaghetti with olives and chorizo

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I have been making this recipe for years and every time I decide to cook it, I am reminded of how quick and delicious it is. 

The one-pot nature of this dish makes it easy and means much less clean up, and the unique ingredients such as paprika, black olives, and chorizo bring the flavors of Spain to a traditionally Italian dish.

For the pasta, Ronzoni is my go-to gluten-free brand. Their spaghetti has terrific taste and texture and the noodles hold up so well in this recipe. Don’t miss my tip for breaking the pasta into 2-inch pieces.

This recipe can be made vegan by replacing the chicken stock with vegetable stock and omitting the chorizo. And, I highly recommend adding Simple Truth Sour Cream as a garnish. If you are dairyful, add some grated Manchego cheese for even more deliciousness.

discover. cook. enjoy.

Gluten-Free Victoria Wolf

gluten free dairy free spanish spaghetti square

GF DF Spanish Spaghetti with Olives and Chorizo

This one-pot meal is quick and easy and makes a wonderful weekday meal.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Spanish
Servings 8 servings
Calories 438 kcal

Suggested Tools

Measuring Spoons
Lodge Silicone Handle Cover
Small Prep Bowls
Prep Bowls, 4 inch
Glass Measuring Cups

The Ingredients

  • 1 Medium yellow onion, diced
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 2 Cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tbsp sweet paprika
  • 2 cups chicken stock, Use vegetable stock to make recipe vegatarian and vegan
  • 2 cups tomato sauce
  • 4 tbsp black olives, sliced
  • 12 oz Ronzoni Gluten Free Spaghetti, broken into 2 inch pieces
  • 2 tbsp fresh Italian parsley, chopped
  • 1 half lemon , squeezed
  • kosher salt and pepper to taste

Optional Ingredients and Garnish

  • 1 lb ground chorizo, optional
  • 1/4 cup grated Manchego cheese, optional
  • Simple Truth Plant Based Sour Cream

The Process

Mise en Place

  • First, you will want to preheat your oven to 400 degrees.
  • Dice the onions, peppers, chop the parsley, slice the olives, and mince the garlic. Set aside.
    1 Medium yellow onion, 1 red pepper, 2 Cloves garlic, 2 tbsp fresh Italian parsley
  • Measure the chicken broth/stock, tomato sauce and paprika, set aside.
    2 cups chicken stock, 2 cups tomato sauce, 1 tbsp sweet paprika
  • Break up the spaghetti into 2-inch pieces.
    You can do this by simply breaking it by hand (can be messy) or you can use the towel method, which is much more fun:
    Place the spaghetti in a clean kitchen towel, then place the towel on the counter, extend the towel 2 inches over the edge of the counter and then break the spaghetti inside, repeating until you break the entire length of the spaghetti. Then unroll the towel to reveal of the broken spaghetti.
    12 oz Ronzoni Gluten Free Spaghetti

Saute the Veggies

  • Put an oven-proof skillet on the stove at medium heat. Make sure the skillet you choose also has an oven-proof lid. Once the skillet is heated, add the olive oil and let heat for a minute or so. Add the onions and cook until softened. Add the peppers and garlic and cook until the peppers are soft, about 6-7 minutes. Stir in the paprika and keep stirring for about 30 seconds to incorporate it well with the peppers, onions, and garlic.

Add the Liquids

  • Add the chicken or vegetable stock, tomato sauce, and black olives to the skillet. Season to taste with salt and pepper and bring to a boil. Add the broken gluten free spaghetti to the skillet. Do NOT stir the spaghetti; just press it down gently so it is completely covered by the sauce.

Into the Oven

  • Cover the skillet and back in a 400 degree oven for 20 minutes. REMEMBER when you take it out of the oven, the handle will be hot, use a hot pad. AND, the cover will be hot. I say these things because I have learned the hard way (well, yes, I burned myself!).

Cooking the Chorizo (if using)

  • Add the chorizo to a skillet and cook on medium-high until cooked through. Using the tip of a wooden spoon, stab the chorizo throughout the pan to break into smaller pieces. Transfer to a paper towel-lined plate. Set aside.


  • Remove the pan from the oven and set on top of the stove. Taste to check the seasoning and add more salt and pepper if needed. Stir in 3/4th of the chopped parsley (reserved the 1/4 parsley for garnish) and then squeeze the lemon juice over the pasta. If adding the chorizo, you can add it in to the spaghetti now or serve as a garnish for individual plates. If you are adding cheese, grate over the top of the spaghetti.

Garnish and Serving

  • Plate the spaghetti into individual plates, or scoop directly from the pan. Serve with chorizo (if you are using and did not add to the spaghetti), dairy-free sour cream, and parsley. Enjoy
  • Store leftovers in the fridge for up to three days.





Calories: 438kcalCarbohydrates: 46gProtein: 14gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 37mgSodium: 933mgPotassium: 422mgFiber: 4gSugar: 5gVitamin A: 1623IUVitamin C: 38mgCalcium: 22mgIron: 2mg
Keyword pasta
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