Comfort food lovers, get ready to savor a vibrant and spicy dish that combines the smoky richness of chorizo with the satisfying bite of bucatini pasta. This recipe offers a wonderful balance between bold flavors and simple cooking, perfect for a weeknight dinner or casual gathering.
With its quick 30-minute preparation and a sauce enriched by fragrant garlic, chili flakes, and rich tomato puree, this chorizo pasta is an enticing meal that brings warmth and depth to your table. Sprinkle a little Parmesan and parsley over the top, and you have a sumptuous dish that’s as visually appealing as it is delicious.
- Quick and easy to prepare, making it perfect for busy evenings.
- Bold, smoky flavors from chorizo perfectly balance the spicy tomato sauce.
- Uses pantry staples and simple ingredients accessible to everyone.
Ingredients
- Olive Oil: A tablespoon of extra virgin olive oil for frying, providing a light, fruity base to develop flavors.
- Chorizo: 200 g (7oz) of spicy chorizo, chopped into chunks, adding smoky richness and a satisfying texture.
- Bucatini Pasta: 300 g (10½oz) of bucatini, a thick, hollow pasta that holds the sauce beautifully.
- Onion: One peeled and finely chopped onion, which softens to add natural sweetness and depth.
- Salt: A quarter teaspoon of salt to season the ingredients and enhance their flavors.
- Ground Black Pepper: Half a teaspoon to add gentle heat and complexity to the sauce.
- Garlic Cloves: Two cloves, peeled and minced, imparting a fragrant aromatic layer.
- Chili Flakes: One teaspoon of red pepper flakes to introduce a pleasant spicy kick.
- Tomato Puree: Two tablespoons of concentrated tomato puree, boosting the sauce’s richness and color.
- Chopped Tomatoes: One 400 g (14oz) can of finely chopped tomatoes, forming the juicy base of the sauce.
- Chicken Stock: 120 ml (½ cup) used to loosen and deepen the sauce’s flavor.
- Grated Parmesan: 50 g (½ cup) for mixing into the pasta and garnishing, adding savory umami notes.
- Flat-Leaf Parsley: A small bunch finely chopped to finish, lending freshness and color.
Instructions
- Bring Water to a Boil
Start by putting a large pan of salted water on high heat to bring it to a boil for cooking the pasta. Salting the water properly enhances the pasta’s taste and texture.
- Cook Chorizo until Crisp
Heat olive oil in a large frying pan over medium heat. Add the chopped chorizo and cook for 5-6 minutes, stirring often, until it turns lightly browned and crisp around the edges. This renders flavorful oil and builds the base for the sauce. Remove the chorizo with a slotted spoon and set aside, leaving the oil in the pan.
- Cook Pasta to Al Dente
With the water boiling, add the bucatini and cook following packet instructions, approximately 10 minutes. Drain the pasta when ready, reserving a cup of the cooking water to adjust sauce consistency later if necessary.
- Sauté Onion in Chorizo Oil
Add the finely chopped onion along with salt and black pepper to the frying pan with the chorizo oil. Cook over medium heat for 5 minutes, stirring regularly, until the onion is soft and translucent. This step builds sweetness and balances the smoky chorizo flavor.
- Add Garlic, Chili, and Tomato Puree
Stir in the minced garlic, chili flakes, and tomato puree, cooking for an additional 2 minutes. This process releases garlic’s aroma and intensifies the sauce’s tangy, spicy profile.
- Simmer with Tomatoes and Stock
Pour in the finely chopped canned tomatoes and chicken stock. Bring the sauce to a boil, then reduce heat and simmer gently for 5 minutes. This helps meld the flavors and create a saucy consistency perfect for coating the pasta.
- Combine Pasta with Sauce and Chorizo
Return the cooked chorizo to the pan along with the drained bucatini and grated Parmesan. Stir everything together and heat through for 2 minutes, allowing the cheese to melt and the sauce to bind with the pasta. If the sauce feels too thick, add a little reserved pasta water for desired looseness.
- Serve with Parsley and Parmesan
Dish the pasta into bowls and garnish with chopped flat-leaf parsley, extra grated Parmesan, and a crack of black pepper. This finishing touch adds freshness and an inviting presentation.
- You can easily swap bucatini for other long pasta like tagliatelle or linguine to suit your preference.
- Reserve some pasta cooking water to adjust sauce texture as needed for creaminess and coverage.
- Chorizo oil left in the pan intensifies the sauce flavor, so cook the onion in it rather than fresh oil.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or stock to maintain sauce creaminess.
Serving Suggestions
Enjoy this dish with a crisp green salad or sautéed vegetables for a balanced meal. Pair with crusty bread to soak up the delicious sauce and a glass of red wine for enhanced flavors.
- Use good-quality chorizo for the best smoky, spicy flavor impact.
- Don’t overcook the pasta; al dente texture gives the best mouthfeel and sauce adherence.
- Adjust chili flakes to taste, especially if cooking for kids or those sensitive to spice.
FAQs
- Can I use a different type of sausage instead of chorizo?
Yes, but try to pick a flavorful, slightly spicy sausage to maintain the dish’s character. Italian sausage can work well.
- What if I don’t have bucatini pasta?
You can substitute with other long pasta like linguine, tagliatelle, or even spaghetti for similar results.
- Is chicken stock essential for this recipe?
Chicken stock adds depth and richness to the sauce, but vegetable stock or water with a bit of seasoning can be used as alternatives.
- How can I make this dish less spicy?
Reduce or omit the chili flakes, and choose mild chorizo instead of spicy varieties.
- Can I freeze leftovers?
While possible, freezing may affect the pasta’s texture. It’s best enjoyed fresh or refrigerated and eaten within a few days.
Chorizo Bucatini Pasta
Equipment
- 1 large frying pan for cooking chorizo and sauce
- 1 large pot for boiling pasta
- 1 Slotted spoon to remove chorizo
Ingredients
- 1 tablespoon olive oil
- 7 oz chorizo chopped into small chunks
- 10½ oz bucatini pasta
- 1 onion peeled and finely chopped
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
- 2 garlic cloves peeled and minced
- 1 teaspoon red chili flakes
- 2 tablespoons tomato paste
- 14 oz can finely chopped tomatoes
- ½ cup chicken stock 120 ml
- ½ cup grated Parmesan cheese 50 g
- small bunch flat-leaf parsley finely chopped, to serve
- grated Parmesan to serve
- ground black pepper to serve
Instructions
- Bring a large pot of salted water to a boil for the pasta.
- Heat olive oil in a large frying pan over medium heat. Add chorizo and cook, stirring often, until lightly browned and slightly crisp, about 5–6 minutes. Remove chorizo with a slotted spoon and set aside.
- Cook bucatini in the boiling water according to package instructions, usually around 10 minutes. Drain pasta, reserving one cup of cooking water.
- Add chopped onion, salt, and pepper to the frying pan with the leftover chorizo oil. Cook for 5 minutes, stirring often, until onion softens.
- Stir in garlic, chili flakes, and tomato paste. Cook for 2 more minutes, stirring frequently.
- Add the chopped tomatoes and chicken stock to the pan. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Return cooked chorizo to the pan along with the drained bucatini and grated Parmesan. Stir well and cook for an additional 2 minutes, adding reserved pasta water as needed to loosen the sauce.
- Divide pasta among bowls and top with chopped parsley, extra grated Parmesan, and ground black pepper before serving.
Notes
- Substitute bucatini with tagliatelle or linguine for variety.
- Leftovers store well refrigerated for up to 2 days.
- Use vegetable stock to make it meat-free without chorizo.
