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This is a simple, spicy tomato pasta dish with a bit of a nod towards the classic Italian dish Pasta Amatriciana, which uses guanciale and Pecorino rather than the chorizo and Parmesan I use in this recipe.
Nicky’s Notes
Have you ever tried bucatini? It’s like a thicker spaghetti with a little hole running through the centre length of the pasta.
The hollow inside of the pasta is a great sauce catcher, so every bite has more flavour!
And the sauce we’re making for this recipe? It’s rich, tomatoey and spicy. A slurpy pasta dinner with salty-spicy chunks of chorizo.
- I love how quick and easy this dinner is. About 10 minutes of prep and 20 minutes of cooking.
- There’s no chopping up raw meat – just cured chorizo (and you can even buy it ready-chopped if you prefer).
- It has a simple ingredient list, with most of the items being storecupboard friendly (and if you you have everything but the bucatini in, you can swap if out for any pasta you do have in).
Table of Contents
📋 Ingredients for Spicy Chorizo Pasta
***Full recipe with detailed quantities in the recipe card below***
What type of chorizo for chorizo pasta?
I like to use a mild or medium Spanish chorizo ring that I chop into chunky pieces.
Abbreviated Recipe
***Full recipe with detailed steps in the recipe card below***
Fry chorizo and remove from the pan. Fry onions in the chorizo oil. Add garlic, chilli flakes and tomato puree, then tinned tomatoes and stock. Simmer to thicken slightly, then add cooked bucatini, the chorizo and parmesan. Heat for 2 mins and serve.
Recipe Tips
- Finely chopped tinned/canned tomatoes work best. This gives the sauce a bit of thickness with no large chunky bits. I like Mutti or Cirio brands most for flavour.
- Save some of the starchy pasta cooking water when you drain the pasta. You can add splashes of it to to the sauce if you want to loosen it up any further.
Sprinkle with extra Parmesan before serving.
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Make ahead and Leftovers Guide
- This dish tastes best when cooked and eaten right away, but leftovers reheat pretty well.
Cool, cover and refrigerate your leftovers. Reheat in a pan over a medium heat with a lid or foil on for about 10 minutes or so. You’ll need to move it around the pan a couple of times with a set of tongs and you may need to add a splash of water or stock to loosen up the sauce – reheat until piping hot throughout.
📺 Watch how to make it
Chorizo Pasta Recipe
Ingredients
- 1 tablespoon olive oil
- 200 g (7oz) chorizo, chopped into small chunks
- 300 g (10½oz) bucatini
- 1 onion peeled and finely chopped
- ¼ tsp salt
- ½ tsp ground black pepper
- 2 garlic cloves peeled and minced
- 1 tsp chilli (red pepper) flakes
- 2 tbsp tomato puree (paste in USA)
- 400 g (14oz) can finely chopped tomatoes
- 120 ml (½ cup) chicken stock
- 50 g (1/2 cup) grated/shredded Parmesan
To serve
- a small bunch of flat-leaf parsley finely chopped
- grated Parmesan
- ground black pepper
Instructions
- Put a large pan of salted water on to boil for the pasta.
- Meanwhile, heat the oil in a large frying pan (skillet) over a medium heat. Add the chorizo and cook for 5–6 minutes, stirring often, until lightly browned and slightly crisp. Remove from the pan with a slotted spoon and place in a bowl. There will be oil left in the pan from cooking the chorizo.1 tablespoon olive oil, 200 g (7oz) chorizo, chopped into
- By now the water for the pasta should be boiling. Cook the bucatini, as per the packet instructions (usually about 10 minutes). Once cooked, drain, reserving a cup of the cooking water.300 g (10½oz) bucatini
- Meanwhile, add the onion, salt and pepper to the frying pan with the chorizo oil and cook for 5 minutes, stirring often, until the onion starts to soften.1 onion, 1/4 tsp salt, ½ tsp ground black pepper
- Add the garlic, chilli flakes and tomato purée. Cook for a further 2 minutes, stirring.2 garlic cloves, 1 tsp chilli (red pepper) flakes, 2 tbsp tomato puree (paste in USA)
- Add the canned tomatoes and stock. Bring to the boil and then simmer for 5 minutes.400 g (14oz) can finely chopped tomatoes, 120 ml (½ cup) chicken stock
- Add the cooked chorizo back to the frying pan, along with the drained bucatini and Parmesan. Stir together and heat for another 2 minutes. Add splashes of the pasta cooking water if you want to loosen the sauce.50 g (1/2 cup) grated/shredded Parmesan
- Divide the pasta between bowls and top with chopped parsley, Parmesan and black pepper before serving.a small bunch of flat-leaf parsley, grated Parmesan, ground black pepper
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
🍲 More spicy pasta recipes
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Easy tasty meal . Clean plates all round. Another go to meal .
Thanks
Cooked this for family tonight who couldn’t wait to try it and it did not disappoint. Another great recipe to add to a long list of rotation favourites! So quick and easy to do!
Cooked this last night for 5 people , clean plates and high praise for the bucatini pasta . Works really well , another go to recipe