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Bucatini With Chorizo And Feta

Recipe: Bucatini With Chorizo And Feta

Bucatini with Chorizo and Feta

Meet your new favorite alternative to Sunday Sauce
Bucatini with Chorizo and Feta in a bowl
There’s just something undeniably romantic about a plate of red pasta. For reference, see Lady and the Tramp. When Hollywood chooses to anthropomorphize puppy love and decides that a plate of pasta is the way to do it, you know it’s a universal truth. And we are properly head-over-heels for this particular dish, a bucatini devised by our head chef, David Elkins. It has chorizo, feta, and red pepper and can be put together in under 30 minutes.

Bucatini with Chorizo and Feta
Meet your new favorite alternative to Sunday Sauce
  • Prep Time : 10 min.
  • Cook Time : 20 min.
  • Total Time : 30 min.
  • Serves 4

Ingredients

  • 1 lb. La Rustichella Bucatini Pasta
  • 2 tbsp. butter
  • 3/4 cup castelvetrano olives
  • 1 container Mt. Vikos Red Pepper Spread 7.7 oz
  • 1 lemon, zested and juiced
  • 7 oz. Palacios Mild Chorizo, cut into 1/2 in. coins
  • 1 cup Murray's Feta 7 oz, crumbled
  • 1/2 bunch scallions, roughly chopped
  • 2 tbsp. olive oil

Directions

  1. Bring a large pot of well-salted water to a boil.
  2. In a medium pan, heat 1 tablespoon of olive oil over medium-high heat and saute the chorizo until crispy, about 8 minutes. Once crisped, remove the chorizo to a paper towel-lined plate and discard the fat.
  3. Drop the pasta in the boiling water and cook until almost tender (about 2-3 minutes less than package directions.)
  4. Using the same pan from the chorizo, heat the butter until melted, then add the red pepper spread and stir until heated through.
  5. Drain the cooked pasta, reserving 1 cup of the cooking liquid. Add the pasta into the pan with the red pepper spread, coating it thoroughly.
  6. Finish by adding the cooked chorizo, olives, scallions, lemon juice, zest, and pasta cooking liquid to the pan, adjusting to desired consistency.
  7. Serve pasta topped with the crumbled feta.

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