One-Pan Chorizo Spaghetti

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Steps

1. Step 1

   Heat a large frying pan over a medium-high heat.

2. Step 2

   Add the chorizo crumbs and fry for 5 minutes, stirring often into slightly crisp.

3. Step 3

   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.

4. Step 4

   Add the sliced onion to the pan and cook for 3 minutes, stirring often, until the onion softens.

5. Step 5

   Add the garlic and fry, stirring constantly for 1 minute.

6. Step 6

   Add the wine to the pan. Bring to the boil, then simmer for 2-3 minutes, until reduced by half.

7. Step 7

   Stir in the tomato puree, then add the chicken stock.

8. Step 8

   Bring to the boil, then add the spaghetti. Try to ensure the spaghetti is submerged in the liquid, so it’s not sticking out.

9. Step 9

   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.

10. Step 10

    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.

11. Step 11

    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.

12. Step 12

    Top with the remaining chorizo and heat through for another minute (the chorizo crumbs should heat back up very quickly).

13. Step 13

    Serve topped with a sprinkling of black pepper and parmesan.

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