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Chorizo Bucatini With Manchego And Paprika

By Marley Spoon Culinary on February 25, 2016 in Food

Photo: Marley Spoon Culinary

Photo: Marley Spoon Culinary

The Italians may not approve, but we think you’ll agree that a detour through Spain makes for a surprisingly delicious pasta. Simply swap the pancetta for chorizo, the parmesan for manchego cheese, and spike the tomato and capsicum sauce with paprika. ¡Qué aproveche! Or should that be buon appetito?

Cooking time
30 minutes

2 chorizo sticks (240g)
100g manchego cheese (use half)
2 garlic cloves
1 red onion
15g parsley
1 long red chilli
1 capsicum
200g bucatini pasta
1 tsp paprika
400g can whole peeled tomatoes
Salt and pepper
Extra virgin olive oil
Pinch sugar

Prepare Ingredients
Cut the chorizo into 1.5cm cubes. Finely chop the manchego. Finely chop the garlic and onion. Finely chop the parsley, including the stems. Thinly slice the red chilli, removing the seeds for less heat if desired. Cut the capsicum into 1cm pieces.

Cook pasta
Bring a saucepan of salted water to the boil. Break the bucatini in half. Cook the pasta for 8 minutes or until al dente, then drain and set aside.

Cook chorizo
Meanwhile, heat 2 teaspoons of olive oil in a large frypan over medium-high heat. Cook the chorizo for 5 minutes or until browned. Remove with a slotted spoon and set aside.

Cook vegetables
Add the onion, garlic, capsicum and paprika to the pan. Cook for 4 minutes or until the vegetables have softened and are flavoured with the chorizo oil.

Cook sauce
Return the chorizo to the pan with the tomatoes and reduce heat to medium. Cook for 5 minutes to allow the flavours to infuse, breaking up the tomatoes with a wooden spoon. Season with salt and pepper.

Get ready to serve
Add the cooked pasta to the pan and toss to combine. Season to taste with salt and pepper. Stir in half each of the parsley, manchego and chilli. Divide pasta between bowls and scatter with the remaining parsley, manchego and chilli.