Spanish chorizo gate-crashes an otherwise distinctly Italian party in this indulgent dish, imbuing the cream with its punchy, paprika-coloured oils. Peas, lemon and tarragon add brighter top notes, with mushrooms grounding everything with their earthiness. A wonderful dish at any time of year.
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Ingredients
- 1 tbsp olive oil
- 150g diced chorizo
- 1 large banana shallot, finely chopped
- 100g white mushrooms, chopped
- 300g bucatini
- 75g frozen peas
- 300ml single cream
- Finely grated zest 1 lemon
- Small bunch tarragon or parsley, finely chopped
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Method
- Put the oil and diced chorizo in a cold frying pan, then set it over a low-medium heat and cook for 3-5 minutes, stirring regularly, to help the red oil render out of the sausage.
- Add the shallot and cook for a few minutes, stirring to coat in the oil, then add the mushrooms. Cook for 5 minutes until the shallots are very soft and the mushrooms have shrunk and released their liquid.
- Bring a large pan of salted water to the boil. Add the bucatini and cook for 8 minutes, stirring occasionally.
- Meanwhile, add the peas and cream to the chorizo mixture, stirring well. Turn the heat down to low and leave to gently reduce while the pasta cooks.
- Drain the pasta, reserving a cup of pasta water, then stir the pasta through the sauce with the lemon zest and most of the tarragon (or parsley), adding a splash of pasta water to loosen. Mix vigorously to emulsify the sauce, then divide among bowls. Serve sprinkled with salt, pepper and the remaining herbs.
Nutrition
- 601kcals Calories
- 30g (13g saturated) Fat
- 23g Protein
- 58g (6.8g sugars) Carbs
- 5.7g Fibre
- 2g Salt
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