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Photo of Spaghetti with tomato sauce and chorizo pangrattato by WW

Spaghetti with tomato sauce and chorizo pangrattato

Total Time
45 min
20 min
25 min
Why not try this spin on your next spaghetti dish by creating a delicious herbed chorizo breadcrumb to sprinkle on top?


White sourdough bread

85 g, (use 125g piece, crust removed)

Chorizo sausage

100 g, finely chopped

Fresh thyme

2 tsp, leaves

Olive oil

1 tbs

Red onion

1 medium, thinly sliced


2 clove(s), thinly sliced

Cherry tomatoes

250 g, halved

Tomato passata

1½ cup(s), (390g)

Dry pasta

200 g, spaghetti


40 g


60 g

Balsamic vinegar

1 tbs

Fresh basil

½ cup(s)


  1. Process bread in a food processor until finely chopped. Heat a deep non-stick frying pan over medium heat. Cook chorizo, stirring, for 3–4 minutes or until crisp. Add thyme and breadcrumbs and cook, stirring, for 5 minutes or until crumbs are golden and crisp. Transfer pangrattato to a plate.
  2. Heat oil in same pan over medium-high heat. Cook garlic and two-thirds of the onion, stirring, for 5 minutes or until onion has softened. Add tomatoes, pasta sauce and ⅓ cup (80ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until sauce thickens.
  3. Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Add pasta to sauce and toss to coat.
  4. Combine kale, rocket, vinegar and remaining onion in a large bowl. Top pasta with pangrattato and basil leaves. Serve with salad.