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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28th Jul, 2016
Really tasty and quick. Added garlic and red onion at the beginning and an extra sprinkle of paprika. Great meal for after work when you just want something quick but tasty.
7th May, 2015
Easy and tasty meal for two. I added a sliced chilli for a bit zing, but then I add sliced chilli to everything!
6th Feb, 2015
Added salt to the spaghetti and plenty of black pepper like the recipe says. Fabulous Friday night meal. Will definitely be doing this more often
14th Mar, 2014
Enjoyed this but would use sun dried tomatoes instead of peppers next time. I served this with a green salad and cheesy garlic bread. Yummy.
10th Mar, 2014
Made this with semi-dried tomatoes instead of peppers as that's what we had in the house. Very tasty, but doesn't really need the splash of water as that made the sauce a bit too liquidy to coat the pasta.
10th Mar, 2014
I made the vegetarian version of this for our vegan friends. I liked it a lot, but my boifriend didn't like it so much without meat. So, for the next day, we bought some sosages and combined them with the remaining sauce. He loved it much more like this, I liked both ways.
20th Aug, 2012
One of my all time favorite pasta recipe, if you can also add sundried tomatoes and lots of pepper to get it right, and if you like it hot (like me) add some chilli to spice things up and it will end perfect :)
14th Jul, 2012
A good quick tasty meal
ah1976's picture
2nd Apr, 2012
Very tasty, great quick easy meal.
3rd Mar, 2012
very good recipe, quite heavy, but absalutely great and amazingly easy.


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14th Aug, 2014
I make a version of this but use rocket instead of parsley and peppadew peppers which I buy in my local Sainsburys. Lidl does a handy two pack version of chorizo slices now, and I chop them up. I also make a sandwich version of this by heating up a soft roll, and adding the heated chorizo, rocket and peppadew.
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