Spaghetti with Spanish flavours
A 10 minute dish which infuses spaghetti with the flavours of Spain - you can make a vegetarian version too
Difficulty and servings
Serves 4
Preparation and cooking times
Cook 10 mins
Ready in 10 minutes
- 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).
- 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.
- 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.
- 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
Recipe from Good Food magazine, November 2003.
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http://www.bbcgoodfood.com/recipes/1147/
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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
Ready in 10 minutesQuick, tasty and filling
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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03 March 2012
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20 August 2012
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