Chorizo Pasta

By Kitchen Sanctuary · 35 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 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 directions (usually about 10 minutes). Drain, reserving a cup of the cooking water.
4. In the pan with the chorizo oil, cook the onion, salt and pepper for 5 minutes, stirring often, until the onion starts to soften.
5. Stir in 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 together and heat for 2 more minutes. Add splashes of the reserved pasta water if you want a looser sauce.
8. Divide between 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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