Chorizo Bucatini Pasta
A flavorful and spicy pasta featuring bucatini with sautéed chorizo, rich tomato sauce, and Parmesan. Ready in just 30 minutes, perfect for a comforting dinner.
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.