Chorizo & Tomato Spaghetti
A silky, indulgent pasta dish where smoky chorizo oils create an incredible sauce. A total crowd-pleaser that is super moreish.
This pasta dish was one of my go-to meals at uni when I wanted to throw something together that would still satisfy all my cravings. The chorizo oils release into the sauce, making it silky, indulgent and just super moreish; once you make this dish you won’t be able to stop.
The Ingredients
- ✔300g dried spaghetti/linguine
- ✔1 tbsp olive oil
- ✔120g chorizo, diced
- ✔1 red onion, thinly sliced
- ✔250g cherry vine tomatoes, halved
- ✔3 garlic cloves, minced
- ✔1 tsp chilli flakes
- ✔2 tbsp tomato paste
- ✔150ml double (heavy) cream
- ✔3 spring onions, chopped
The Instructions
Boil the Pasta: Start by bringing a large pot of well-salted water to a boil. Drop in the spaghetti and cook it according to the package times until perfectly tender.
Sizzle the Base: While the pasta bubbles away, heat the olive oil in a pan over medium-high heat. Toss in the chorizo, red onion, and cherry tomatoes, frying for 4–5 minutes until the chorizo releases its smoky red oil and the onions soften.
Develop the Sauce: Stir in the garlic and chilli flakes for a minute, then mix in the tomato paste and cream. Add a small ladle of starchy pasta water and let the sauce simmer for one minute until it’s rich and combined.
Combine & Serve: Drain the spaghetti and toss it straight into the pan. Stir everything well until coated, then plate up and finish with a fresh sprinkle of spring onions.
Recipe Dietary Alignment
To help you easily cross-reference your specific wellness plans, here is how this dish aligns with common cooking frameworks:
A Uni Classic
This dish is all about the quality of the chorizo. When you fry it, don't rush—the vibrant red oil that releases is the secret to the perfect, restaurant-quality sauce!
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