Lunch: Chorizo Bucatini

Recipe by Judy Kim Spaghetti and meatballs should probably move over.

Ingredients

1/2 lb. chorizo (about 3 links), casings removed and diced
1 tbsp. extra-virgin olive oil
2 c. chopped Swiss chard
2 garlic cloves, minced
32 oz. can crushed tomatoes
1 tbsp. tomato paste
1/2 tsp. crushed red pepper flakes
kosher salt
Freshly ground black pepper
1 lb. bucatini
1/4 c. fresh parsley, chopped

Instructions

In a large skillet over medium heat, add 1 teaspoon olive oil and chorizo. Cook 10 minutes, stirring occasionally, then add swiss chard and garlic. Cook until wilted, 3 minutes. Increase heat to medium-high and add tomatoes, tomato paste, chili flakes, 1 teaspoon salt and 1/2 teaspoon black pepper.
Meanwhile, bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente. Drain and reserve 1 cup pasta water.
Add pasta to sauce and stir well. (If sauce is too thick, add a splash of pasta water.) Garnish with fresh parsley.

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