Chorizo Spaghetti Recipe with Pangritata

Wholewheat spaghetti with chorizo and rosemary pangritata

  • serves 2
  • Easy

Check out this super simple spaghetti recipe with crunchy chorizo and crispy sourdough breadcrumbs. Use sourdough that’s a day or two old for extra-crunchy pangritata



  • sourdough bread 100g, crusts removed
  • olive oil 4 tbsp
  • chorizo 50g chunk, cut into tiny dice
  • rosemary chopped to make 2 tsp
  • wholewheat spaghetti 150g
  • garlic 2 cloves, finely chopped
  • dried chilli flakes ½ tsp
  • parmesan 30g, finely grated


  • Step 1

    Put the sourdough in a food processor and whizz to rough breadcrumbs.

  • Step 2

    Heat 2 tbsp of olive oil in a non-stick frying pan and add the chorizo. Fry for 3 minutes then tip in the breadcrumbs and cook until crisp but not too dark. Stir in the rosemary and cook for a minute then take off the heat and season. Tip onto kitchen paper.

  • Step 3

    Cook the spaghetti following pack instructions. Heat another 2 tbsp of olive oil in a pan and sizzle the garlic and chilli for 2 minutes. Drain the pasta (keep a cup of the cooking water) then tip into the pan with the garlic-chilli oil and toss. Add a good splash of cooking water and the parmesan, and toss again. Serve sprinkled with the pangritata.

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Nutritional Information

  • Kcals 783
  • Fat 37.7g
  • Saturates 9.6g
  • Carbs 77.6g
  • Sugars 2.3g
  • Fibre 9.9g
  • Protein 28.3g
  • Salt 2.1g