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