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Creamy bucatini with chorizo and mushrooms

Name: Creamy bucatini with chorizo and mushrooms
Prep time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: Italian recipes
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

By: Tom Shingler
Head of food, delicious.

Published: 20 May 24
Updated: 21 May 24

Creamy bucatini with chorizo and mushrooms

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.

Find more of our easy, quick pasta recipes here.

Easy
May 2024

Test kitchen approved

Serves 4
Hands-on time 30 min

Find more of our easy, quick pasta recipes here.

Nutrition: per serving

Calories: 601kcals
Fat: 30g (13g saturated)
Protein: 23g
Carbohydrates: 58g (6.8g sugars)
Fibre: 5.7g
Salt: 2g

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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.