Spaghetti with Spanish flavours

Recipe uploaded by

Sara Buenfeld

7 ratings

Recipe by Sara Buenfeld

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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).
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.
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.
4. Add the parsley and parmesan, toss well and splash in the pasta water, to moisten. Hand round extra parmesan at the table.

Making it veggie

Just replace the chorizo with chopped olives and sundried tomatoes.

Per serving

444 kcalories, protein 18g, carbohydrate 46g, fat 22 g, saturated fat 6g, fibre 3g, salt 2.21 g

'The sauce was lovely - I used peppers flavoured with lemon and herbs. You do need a large pan to mix it together.'

Latest comments and suggestions

• dinner

  21 March 2008

  dinner rated this recipe

  

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• EssyM

  21 March 2008

  EssyM commented on this recipe

  Very nice and super quick. I couldnt find the peppers in my supermarket, so I used sun-dried tomatoes in olive oil instead. I tnk I got the same result, and will contine to cook this with the tomatoes instead.

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• Beth

  27 March 2008

  Beth rated and commented on this recipe

  

  Very nice and quick and tasty.

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• Fozzler

  08 June 2008

  Fozzler rated and commented on this recipe

  

  Really enjoyed this recipe. Easy to do and very tasty. Used a chunk of chorizo and chopped it into small pieces which was tastier than the thin chorizo. Also found it mixed better when using pasta shapes instead of spaghetti.

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• Cookery Book

  14 August 2008

  Cookery Book rated and commented on this recipe

  

  So quick and easy! I chopped up a chorizo sausage, used up a jar of peppers and we were having supper outside in no time. Goes great with a glass of Roija as well....

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• therealheidi

  10 April 2009

  therealheidi rated and commented on this recipe

  

  quick & tasty

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• Fluffy

  11 May 2009

  Fluffy rated and commented on this recipe

  

  Very tasty! I used a whole 280g jar of Tesco Roasted Pepper Antipasti (in oil - which I drained) with good results. I was then able to use less oil to fry the chorizo. Very well balanced for flavours, and was appreciated by all the family.

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• Lindsey

  09 October 2009

  Lindsey rated and commented on this recipe

  

  Made this last as a quick family supper, really quick and easy to make, I used dried wholemeal spaghetti (healthy option) and quite spicy chorizo sausage and it was delicious! I will definitely be making this again, and again.

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Ingredients

• 80g pack sliced chorizo sausage
• 300g bag fresh spaghetti
• 20g pack flatleaf parsley (a good handful)
• 2 red peppers from a jar, in brine or oil
• 2 tbsp olive oil
• 50g finely grated fresh parmesan , plus extra to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Cook 10 mins

Ingredients

• 80g pack sliced chorizo sausage
• 300g bag fresh spaghetti
• 20g pack flatleaf parsley (a good handful)
• 2 red peppers from a jar, in brine or oil
• 2 tbsp olive oil
• 50g finely grated fresh parmesan , plus extra to serve

Per serving

444 kcalories, protein 18g, carbohydrate 46g, fat 22 g, saturated fat 6g, fibre 3g, salt 2.21 g

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