Chorizo Pasta Recipe

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Steps

1. Step 1

   Put a large pan of salted water on to boil for the pasta.

2. Step 2

   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.

3. Step 3

   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.

4. Step 4

   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.

5. Step 5

   Add the garlic, chilli flakes and tomato purée. Cook for a further 2 minutes, stirring.

6. Step 6

   Add the canned tomatoes and stock. Bring to the boil and then simmer for 5 minutes.

7. Step 7

   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.

8. Step 8

   Divide the pasta between bowls and top with chopped parsley, Parmesan and black pepper before serving.

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