One-pan Chorizo Spaghetti

By Kitchen Sanctuary · 30 min

Ingredients

Instructions

1. Heat a large frying pan over medium-high heat.
2. Fry the chorizo crumbs for 5 minutes, stirring often, until slightly crisp.
3. Lower the heat to medium. Lift the chorizo out with a slotted spoon into a bowl, leaving the oil in the pan, and set aside.
4. Add the sliced onion to the pan and cook for 3 minutes, stirring often, until softened.
5. Add the garlic and fry for 1 minute, stirring constantly.
6. Pour in the wine, bring to the boil, then simmer for 2-3 minutes until reduced by half.
7. Stir in the tomato puree, then add the chicken stock.
8. Bring to the boil, add the spaghetti and push it under the liquid so it is submerged.
9. Return to a gentle simmer, cover with a lid or foil, and cook for 12-13 minutes until the spaghetti is just cooked, stirring a couple of times to stop it catching.
10. Remove the lid, stir, and check the spaghetti is cooked. Keep it saucy; if it looks dry, add a splash of water.
11. Add the cream, parmesan, salt, pepper and all but one tablespoon of the chorizo. Toss with tongs to coat the spaghetti.
12. Top with the reserved chorizo and heat through for about 1 minute.
13. Serve with black pepper and grated parmesan.

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

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