Creamy Chorizo Bucatini


  1. Heat the oil in a pan over a medium heat and add the onion and chorizo. Mix well and cook, stirring occasionally, for 4-5 minutes to get some colour on everything. Add the garlic, mix and cook, stirring occasionally for 30 seconds until fragrant.
  2. Add the dried oregano, chilli and chopped tomatoes to the pan. Season well with salt and pepper and mix well. Cover, leaving a little gap, reduce the heat to low and cook, stirring occasionally for 15-20 minutes, until the tomatoes have broken down into a sauce.
  3. Meanwhile, cook the pasta for 10-12 minutes until al dente or according to packet instructions. Scoop out some of the pasta water and then drain the bucatini.
  4. Add the cream, basil and some Parmesan to the sauce and stir together. Tip in the pasta and mix well. Add 60-100ml of the pasta water to help it go super glossy. Serve immediately with more parmesan.


Serves 2

1 tbsp olive oil
½ red onion, finely chopped
100g chorizo, thinly sliced
2 cloves garlic finely chopped
1/2 tsp dried oregano
1 tsp dried chilli flakes
1 tin chopped tomatoes
250g bucatini
100ml double cream
A large handful of roughly chopped basil leaves
Parmesan to serve
Salt and pepper

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