One-Pan Chorizo Spaghetti
Spaghetti cooked in a simple creamy, garlic, parmesan sauce, all topped off with crispy chorizo crumbs. Comforting bowl food!
Servings: 4
Ingredients
- 120 g (4.2 oz) chorizo crumbs you can buy these from most larger supermarkets. If you can’t find them, just finely chop the same amount of Spanish chorizo
- 1 onion peeled and finely sliced
- 2 cloves garlic peeled and minced
- 120 ml (1/2 cup) white wine
- 2 tbsp tomato puree paste in the USA
- 1 litre (4 cups + 3 tbsp) chicken stock
- 300 g (10.5 oz) spaghetti
- 120 ml (1/2 cup) double (heavy) cream
- 75 g (3/4 cup) finely grated parmesan
- ¼ tsp salt
- ¼ tsp black pepper
To Serve:
- black pepper
- grated parmesan
Instructions
- Heat a large frying pan over a medium-high heat.
- Add the chorizo crumbs and fry for 5 minutes, stirring often into slightly crisp.120 g (4.2 oz) chorizo crumbs
- Turn the heat down to medium and remove the chorizo from the pan, using a slotted spoon, leaving any oils from the chorizo in the pan. Transfer the chorizo to a bowl and put to one side.
- Add the sliced onion to the pan and cook for 3 minutes, stirring often, until the onion softens.1 onion
- Add the garlic and fry, stirring constantly for 1 minute.2 cloves garlic
- Add the wine to the pan. Bring to the boil, then simmer for 2-3 minutes, until reduced by half.120 ml (1/2 cup) white wine
- Stir in the tomato puree, then add the chicken stock.2 tbsp tomato puree
- Bring to the boil, then add the spaghetti. Try to ensure the spaghetti is submerged in the liquid, so it’s not sticking out.1 litre (4 cups + 3 tbsp) chicken stock
- Bring the liquid back to a gentle simmer, then place a lid or some foil on the pan and allow to simmer for 12-13 minutes, until the spaghetti is just cooked. Stir the spaghetti a couple of times during cooking to prevent it catching on the base of the pan.300 g (10.5 oz) spaghetti
- Remove the lid from the pan, give it another stir and ensure the spaghetti is cooked. There should still be liquid in the pan, as we want this dish to be quite saucy. If it’s looking a little dry, add a splash of water.
- Add the cream, parmesan, salt, pepper and all but one tablespoon of the cooked chorizo. Use a set of tongs to stir together and coat the spaghetti.120 ml (1/2 cup) double (heavy) cream, 75 g (3/4 cup) finely grated parmesan, ¼ tsp salt, ¼ tsp black pepper
- Top with the remaining chorizo and heat through for another minute (the chorizo crumbs should heat back up very quickly).
- Serve topped with a sprinkling of black pepper and parmesan.black pepper, grated parmesan
Video
Notes
Can I make it ahead?
This dish tastes best when cooked and eaten right away, but if you did want to make it ahead, then cook the dish, quickly cool, cover and refrigerate. 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 – cook until piping hot throughout.Scaling the recipe:
You can double or halve (or make it just for one) this recipe. Stick to the same ingredient ratios.No adjustment to the cooking time is needed.
The nutritional information is per serving (this recipe serves 4), not including serving suggestions.
Nutrition
Calories: 682kcal | Carbohydrates: 74g | Protein: 28g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 77mg | Sodium: 915mg | Fiber: 3g | Sugar: 9g
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