Chorizo Pasta Recipe
A simple, spicy tomato pasta dish with bucatini pasta, fried up chunks of chorizo and and Parmesan. Ready in 30 minutes!
Servings: 4
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
Swap out the bucatini for your favourite pasta. Tagliatelle or linguine work really well.
Nutrition
Calories: 539kcal | Carbohydrates: 65g | Protein: 24g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 40mg | Sodium: 744mg | Fiber: 4g | Sugar: 6g
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