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Spaghetti with chorizo crumb

Spaghetti with chorizo crumb

Total Time
1 hr 15 min
15 min
1 hr


Brown onion

1 large, finely chopped


1 clove(s), crushed

Tomato paste

1 tbs

Canned diced tomatoes

1 400g can, (1 x 400g can)

Fresh thyme

1 tsp, leaves

Balsamic vinegar

1 tbs

Wholemeal pasta, dry

250 g, spaghetti variety

Oil spray

1 x 3 second spray(s)

Chorizo sausage

40 g, sliced


1 clove(s), crushed

Ciabatta bread

50 g, torn into chunks

Fresh lemon rind

1 tsp, finely grated

Fresh thyme

2 tsp, leaves, plus extra to serve


  1. Lightly spray a large non-stick saucepan with oil and heat over medium heat. Cook onion, stirring occasionally, for about 5 minutes or until soft. Add garlic and cook, stirring, for a further 1 minute. Stir in tomato paste, tomatoes, thyme, vinegar, and 1½ cups (375ml) water. Bring to the boil. Reduce heat and simmer, partially covered, for about 1 hour, stirring occasionally, or until sauce is thick. Season with salt.
  2. Meanwhile, preheat oven to 180°C. To make chorizo crumb, heat a medium frying pan over medium heat. Cook chorizo for 3-4 minutes, until lightly browned and just crisp. Add garlic and cook, stirring, for a further 1 minute, until fragrant. Remove from heat, cool slightly, then transfer to a food processor. Add ciabatta, lemon rind and thyme and process to form coarse crumbs. Spread crumb mixture over a baking tray. Bake for 6-8 minutes or until crisp and golden.
  3. Cook spaghetti in a large saucepan of boiling salted water, following packet instructions, until tender. Drain, reserving ½ cup (125ml) of the cooking water. Add spaghetti to sauce. Cook, stirring, until spaghetti is coated with sauce. Stir in reserved pasta water to loosen the sauce consistency, if necessary.
  4. To serve, divide spaghetti between bowls, scatter over the chorizo crumb and extra thyme leaves.