Frazzled chorizo & rocket linguine

Frazzled chorizo & rocket linguine

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(16 ratings)

Prep: 5 mins Cook: 15 mins


Serves 2
This lovely, low-fat linguine is big on flavour and uses only five ingredients

Nutrition and extra info

Nutrition: per serving

  • kcal387
  • fat12g
  • saturates4g
  • carbs56g
  • sugars3g
  • fibre3g
  • protein19g
  • salt1.93g
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  • 140g linguine
  • 4 small cooking chorizo, cut into small chunks



    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 2 tbsp capers, drained



    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 50g bag rocket



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…


  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.

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Comments, questions and tips

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Comments (14)

mireillemyers's picture

made this today was lovely

kaaaatie's picture

Very good, missing something. Will try next time with chilli oil. Impressed with this so easy and quick with 5 ingredients. :)

ameredith1's picture

Not the most flavoursome of dishes. The chorizo was lovely. I didn't drain the oil from the chorizo either like some other users, as I found it added flavour. I also didn't add capers as I'm not fond of them. The lemon juice was a little overwhelming so go easy! Was certainly missing something

abcdefghijord's picture

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

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

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

Excellent quick & easy supper.

lu-cinda's picture

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

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!!

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Tips (1)

KTMAC's picture

I added a chopped fresh chilli with some spring onion after 'frazzling' the chorizo and a teaspoon of sugar when mixing all the ingredients together at the end. It resulted in a spicy kick which was delicious.