Chorizo Pasta

Von Kitchen Sanctuary · 35 Min.

Zutaten

Zubereitung

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.

Zusammengefasst aus dem Video von Kitchen Sanctuary. Schau es dir für die Details an.

Mehr Rezepte mit

KnoblauchZwiebelKäseTomateParmesanDosentomatenChorizo