Uploaded July 2026 | Updated September 2026, 2 weeks ago
This is a simple, spicy tomato pasta dish with a bit of a nod towards the classic Italian dish Pasta Amatriciana, which uses guanciale and Pecorino rather than the chorizo and Parmesan I use in this recipe.
Ingredients
1 tablespoon olive oil
200 g (7oz) chorizo, chopped into small chunks
300 g (10½oz) bucatini
1 onion peeled and finely chopped
¼ tsp salt
½ tsp ground black pepper
2 garlic cloves peeled and minced
1 tsp chilli (red pepper) flakes
2 tbsp tomato puree (paste in USA)
400 g (14oz) can finely chopped tomatoes
120 ml (½ cup) chicken stock
50 g (1/2 cup) grated/shredded Parmesan
To serve
a small bunch of flat-leaf parsley finely chopped
grated Parmesan
ground black pepper
Instructions
✅Put a large pan of salted water on to boil for the pasta.
✅Meanwhile, heat the oil in a large frying pan (skillet) over a medium heat. Add the chorizo and cook for 5–6 minutes, stirring often, until lightly browned and slightly crisp. Remove from the pan with a slotted spoon and place in a bowl. There will be oil left in the pan from cooking the chorizo.
✅By now the water for the pasta should be boiling. Cook the bucatini, as per the packet instructions (usually about 10 minutes). Once cooked, drain, reserving a cup of the cooking water.
✅Meanwhile, add the onion, salt and pepper to the frying pan with the chorizo oil and cook for 5 minutes, stirring often, until the onion starts to soften.
✅Add the garlic, chilli flakes and tomato purée. Cook for a further 2 minutes, stirring.
✅Add the canned tomatoes and stock. Bring to the boil and then simmer for 5 minutes.
✅Add the cooked chorizo back to the frying pan, along with the drained bucatini and Parmesan. Stir together and heat for another 2 minutes. Add splashes of the pasta cooking water if you want to loosen the sauce.
✅Divide the pasta between bowls and top with chopped parsley, Parmesan and black pepper before serving.
This is a simple, spicy tomato pasta dish with a bit of a nod towards the classic Italian dish Pasta Amatriciana, which uses guanciale and Pecorino rather than the chorizo and Parmesan I use in this recipe.
Ingredients
1 tablespoon olive oil
200 g (7oz) chorizo, chopped into small chunks
300 g (10½oz) bucatini
1 onion peeled and finely chopped
¼ tsp salt
½ tsp ground black pepper
2 garlic cloves peeled and minced
1 tsp chilli (red pepper) flakes
2 tbsp tomato puree (paste in USA)
400 g (14oz) can finely chopped tomatoes
120 ml (½ cup) chicken stock
50 g (1/2 cup) grated/shredded Parmesan
To serve
a small bunch of flat-leaf parsley finely chopped
grated Parmesan
ground black pepper
Instructions
✅Put a large pan of salted water on to boil for the pasta.
✅Meanwhile, heat the oil in a large frying pan (skillet) over a medium heat. Add the chorizo and cook for 5–6 minutes, stirring often, until lightly browned and slightly crisp. Remove from the pan with a slotted spoon and place in a bowl. There will be oil left in the pan from cooking the chorizo.
✅By now the water for the pasta should be boiling. Cook the bucatini, as per the packet instructions (usually about 10 minutes). Once cooked, drain, reserving a cup of the cooking water.
✅Meanwhile, add the onion, salt and pepper to the frying pan with the chorizo oil and cook for 5 minutes, stirring often, until the onion starts to soften.
✅Add the garlic, chilli flakes and tomato purée. Cook for a further 2 minutes, stirring.
✅Add the canned tomatoes and stock. Bring to the boil and then simmer for 5 minutes.
✅Add the cooked chorizo back to the frying pan, along with the drained bucatini and Parmesan. Stir together and heat for another 2 minutes. Add splashes of the pasta cooking water if you want to loosen the sauce.
✅Divide the pasta between bowls and top with chopped parsley, Parmesan and black pepper before serving.
