Spaghetti with Spanish flavours

Spaghetti with Spanish flavours

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(25 ratings)

Cook: 10 mins Ready in 10 minutes


Serves 4
A 10 minute dish which infuses spaghetti with the flavours of Spain - you can make a vegetarian version too

Nutrition and extra info

Nutrition: per serving

  • kcal444
  • fat22g
  • saturates6g
  • carbs46g
  • sugars0g
  • fibre3g
  • protein18g
  • salt2.21g
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  • 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 peppers from a jar, in brine or oil
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    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…


  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.

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Comments, questions and tips

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Lay Di
12th Jan, 2012
quick and tasty indeed!
26th Nov, 2011
Very easy to make and tasted nice but am I the only one that finds it almost impossible to mix a sauce like this INTO spaghetti?!
17th Oct, 2011
Really tasty simple dish that is low calorie :)
26th Jun, 2011
Made quite a few times as a firm favourite this time added chicken breast chopped at thebegining and smoked paprika red onion and the sausage and sundried tomatoes still very tastyand versatile. I always use the oil from the sundried tomatoes insteade of olive oil adds more flavour.
17th Jun, 2011
This recipe was so easy and absolutely delicious! I added courgette to mine also - will be making again soon.
6th Jun, 2011
Tasty! Also couldn't get red peppers so used sun dried tomatoes in oil- delicious and so quick.
thecherub's picture
19th May, 2011
Was good although not particularly exciting. However considering how quick and easy it is I should not be too fussy (I was between 3 and 4 stars for marking) I used pasta instead of spaghetti and basil as I had no parsley. Might make again but would probably add a few things to it (like olives).
9th Jul, 2010
Delicious! I didn't have fresh parsley to hand, so instead I used fresh basil. I have since used fresh parsley and I must say that the result was equally good:)
17th Jun, 2010
This was delicious and quick and easy to make. Just ensure you do add plenty of the reserved water at the end as it does get quite dry.
26th Apr, 2010
This is one of my absolute favorite midweek feeds!


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