Creamy Bucatini with Chorizo and Mushrooms
Silky one-pan pasta featuring rendered chorizo, caramelized shallots, and earthy mushrooms folded into single cream. Bucatini tossed with lemon zest and fresh tarragon creates a luxurious weeknight dish that comes together in under 30 minutes. The chorizo oil flavors the entire sauce.
Ingredients
- 1 tbsp olive oil
- 5 ¼ oz g diced chorizo
- 1 large banana shallot, finely chopped
- 3 ½ oz g white mushrooms, choppedcremini1:1umami
slightly deeper flavor
- 10 ⅝ oz g bucatinilinguine1:1pasta shape
similar texture and cook time
- 2 ⅝ oz g frozen peas
- 1 ¼ cups ml single creamdouble cream1:1richnesstexture
will thicken more quickly
- Finely grated zest 1 lemon
- Small bunch tarragon or parsley, finely chopped
Instructions
- 1
Place oil and diced chorizo in a cold frying pan, set over low-medium heat, and cook for 3-5 minutes, stirring regularly, until red oil renders from the sausage.
- 2
Add shallot and cook for a few minutes, stirring to coat in oil, then add mushrooms. Cook for 5 minutes until shallots are very soft and mushrooms have shrunk and released their liquid.
- 3
Bring a large pan of salted water to boil. Add bucatini and cook for 8 minutes, stirring occasionally.
- 4
Meanwhile, add peas and cream to the chorizo mixture, stirring well. Turn heat to low and let gently reduce while pasta cooks.
- 5
Drain pasta, reserving a cup of pasta water. Stir pasta through sauce with lemon zest and most of tarragon, adding a splash of pasta water to loosen. Mix vigorously to emulsify sauce, then divide among bowls.
- 6
Serve sprinkled with salt, pepper, and remaining herbs.
Tips
Reserve pasta water before draining; a splash loosens the sauce and helps emulsify.
Vigorous mixing at the end creates a silky, cohesive sauce.
Good to Know
Leftover sauce keeps 3 days refrigerated; reheat gently with splash of cream or pasta water.
Prep shallots, mushrooms, and chop herbs up to 4 hours ahead. Render chorizo and build sauce up to 2 hours before; reheat gently before adding hot pasta.
Divide among bowls immediately. Finish with fresh pepper and reserved herbs. Pair with crisp white wine or light lager.
Common Mistakes
Add cream before mushrooms release liquid to avoid thin, watery sauce.
Stir pasta vigorously after adding to sauce to emulsify; skip this step and the sauce separates.
Substitutions
Dairy-Free Swaps
General Alternatives
slightly deeper flavor