Chorizo Bucatini

Serves 1
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Directions

  1. 1Unpack the chorizo from its packaging.
  2. 2Slice the chorizo lengthwise into strips.
  3. 3Dice the chorizo strips into small cubes.
  4. 4Heat olive oil in a pan.
  5. 5Add the diced chorizo to the hot oil and sauté.
  6. 6Season the chorizo with a dash of salt.
  7. 7Stir the chorizo to ensure even cooking.
  8. 8Remove the cooked chorizo from the pan, leaving the oil behind.
  9. 9Cut the shallot in half.
  10. 10Finely dice the shallot.
  11. 11Add the diced shallot to the pan with the chorizo oil.
  12. 12Slice garlic cloves.
  13. 13Add the sliced garlic to the pan with the shallots and stir.
  14. 14Add fresh thyme to the pan and stir.
  15. 15Open a bottle of white wine.
  16. 16Pour white wine into the pan and let it reduce.
  17. 17Add tomato paste to the pan and stir.
  18. 18Add salt to taste.
  19. 19Add crushed tomatoes to the pan and stir.
  20. 20Add salt to a pot of boiling water for the pasta.
  21. 21Add the cooked chorizo back to the pan with the sauce.
  22. 22Add a ladle of pasta water to the sauce.
  23. 23Add cooked spaghetti to the pan with the sauce.
  24. 24Add another ladle of pasta water to the spaghetti and sauce.
  25. 25Mix the spaghetti with the sauce.
  26. 26Grate Parmesan cheese over the pasta.
  27. 27Mix the Parmesan cheese into the pasta.
  28. 28Serve the spaghetti on a plate by rolling it into a log shape.
  29. 29Spoon additional sauce and chorizo over the pasta.
  30. 30Sprinkle more cooked chorizo on top of the pasta.
  31. 31Grate fresh Parmesan cheese.
  32. 32Sprinkle the freshly grated Parmesan cheese over the pasta.
  33. 33Garnish with chopped fresh parsley.

Ingredients

  • Chorizo
  • Olive oil
  • 1 Shallot
  • 3 Garlic cloves
  • Fresh thyme
  • White wine
  • Tomato paste
  • Salt
  • Crushed tomatoes
  • Pasta water
  • Spaghetti
  • Parmesan cheese
  • Fresh parsley

Equipment

Cutting boardKnifePanWooden spoonStrainerSaucepanLadlePlateGrater