Spaghetti with Spanish flavours
- Preparation and cooking time
- Cook:
- Ready in 10 minutes
- Easy
- Serves 4
Skip to ingredients
- 80g pack sliced chorizosausage
- 300g bag fresh spaghetti
- 20g pack flatleaf parsley(a good handful)
- 2 red peppersfrom a jar, in brine or oil
- 2 tbsp olive oil
- 50g finely grated fresh parmesanplus extra to serve
Nutrition: per serving
- kcal444
- fat22g
- saturates6g
- carbs46g
- sugars0g
- fibre3g
- protein18g
- salt2.21g
Method
step 1
Put a pan of water on over a high heat to boil. Meanwhile, snip the chorizo into strips with scissors, and chop the parsley and peppers (check for stray seeds first).
step 2
When the water is boiling briskly, add the spaghetti with a good measure of salt, stir and return to the boil. Cook for 3 minutes.
step 3
In a large frying pan, heat the oil, add the chorizo and peppers and plenty of black pepper. Cook for a minute or so, until heated through and the juices are stained red from the paprika in the chorizo. Scoop half a mugful of pasta water from the pan, drain the remainder and tip the spaghetti into the frying pan.
step 4
Add the parsley and parmesan, toss well and splash in the pasta water, to moisten. Hand round extra parmesan at the table.
