Chorizo Pasta

By Kitchen Sanctuary · 30 min

Ingredients

Instructions

1. Bring a large pan of salted water to the boil for the pasta.
2. Heat the oil in a large frying pan over medium heat. Add the chorizo and cook for 5–6 minutes, stirring often, until lightly browned and slightly crisp. Lift it out with a slotted spoon into a bowl, leaving the oil in the pan.
3. Cook the bucatini according to the packet instructions (usually about 10 minutes). Drain, reserving a cup of the cooking water.
4. In the chorizo oil, cook the onion, salt and pepper for 5 minutes, stirring often, until the onion starts to soften.
5. Add the garlic, chilli flakes and tomato purée and cook for a further 2 minutes, stirring.
6. Add the canned tomatoes and stock. Bring to the boil, then simmer for 5 minutes.
7. Return the chorizo to the pan with the drained bucatini and Parmesan. Stir and heat for 2 more minutes, adding splashes of the reserved pasta water to loosen the sauce if needed.
8. Divide among bowls and top with chopped parsley, Parmesan and black pepper.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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