Frazzled chorizo & rocket linguine

Frazzled chorizo & rocket linguine

  • 1
  • 2
  • 3
  • 4
  • 5
(14 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 5 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 2

This lovely, low-fat linguine is big on flavour and uses only five ingredients

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
387
protein
19g
carbs
56g
fat
12g
saturates
4g
fibre
3g
sugar
3g
salt
1.93g

Ingredients

  • 140g linguine
  • 4 small cooking chorizo, cut into small chunks
  • 2 tbsp capers, drained
  • juice 1 lemon
  • 50g bag rocket

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Cook the linguine following pack instructions. Meanwhile, put the chorizo in a cold frying pan over a low heat, then gradually increase it. Enough oil will be released by the chorizo to brown it without adding extra.
  2. Stir and fry the chorizo until it is completely frazzled, then lift it out onto a plate.
  3. Add the capers to the frying pan and cook for 1 min. Scoop them out and discard any excess oil.
  4. Drain the pasta and add the chorizo and capers along with the lemon juice and rocket. Season and toss everything together.

Recipe from Good Food magazine, August 2011

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
abcdefghijord's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely love everything about this! I, however don't drain excess oil from chorizo as I think it adds flavour to the pasta.

icklekid's picture

Even better with some chicken but really delicious

Ronnie2009's picture

Was very tasty, easy to make and quick, not to hot so was nice to eat in this heat we've been having!

redelfin's picture

I thought this was a lovely summery dish for the 30 degree July we're having. I added a splash of red wine to the chorizo to give it more flavour. The lemon I was using was a little old so not as juicy, so I grated the rind in as well. I added a handful of cherry tomatoes cut in halves as they needed eating which gave some sweetness. I also used pasta shells instead which was nice as they collected pockets of flavour. Very impressive dish with only a few ingredients. Will definitely make again.

carrotcustard's picture

Don't be too generous with the lemon. Think it needed something more than the lemon to dress too otherwise it's too dry - tried olive oils, one with a bit of chilli in is good.

utterly_em's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I did this meal tonight and just had chorizo (definitely frazzled), rocket and a few tablespoons of low fat yoghurt. The yoghurt helped bind the ingredients and help wilt the rocket.
No capers or lemon though. Really tasty, go easy on the chorizo though.

vickylear's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very tasty and quick to make. Not sure about the amount of lemon juice. I'd probably only use half a lemon next time and maybe add olive oil.

belindaberry's picture

if you don't like capers, then maybe a little sun-dried tomato would work?

eleanormayo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Excellent quick & easy supper.

lu-cinda's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I left out the capers as non of my family eat it and it still worked. It did have that little something lacking but not too noticable.

Nice quick and easy.

mrssanter's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was lovely and really easy to make. I drizzled over a little extra virgin just before serving and added a few black olives to the pasta with the rocket and lemon juice. Delicious!!

Questions

Tips