- 80g pack sliced chorizo sausage
A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 300g bag fresh spaghetti
- 20g pack flatleaf parsley (a good handful)
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 2 red pepper from a jar, in brine or oil
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 50g finely grated fresh Parmesan, plus extra to serve
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
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 veggieJust replace the chorizo with chopped olives and sundried tomatoes.