- 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.
- 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.
- 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.
- 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.
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
100ml double cream
A large handful of roughly chopped basil leaves
Parmesan to serve
Salt and pepper