Spaghetti with Spanish Flavours
Spaghetti in smoky chorizo oil with peppers — a five-ingredient dinner with Spanish soul.
- Total
- 35 min
- Serves
- 4
A speedy pasta with Spanish soul: spaghetti tossed with crisped chorizo, red pepper and parsley in the chorizo's own paprika-stained oil, finished with parmesan. The chorizo does all the seasoning work, lending smoky, savory depth in minutes. It's a five-ingredient dinner that tastes far more sophisticated than its effort.
Ingredients
- 80g Chorizo
- 300g Spaghetti
- 20g Parsley
- 2 Red Pepper
- 2 tbsp Olive Oil
- 50g Parmesan Cheese
Instructions
- 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.
Nutrition (per serving)
- Calories
- 550
- Protein
- 22 g
- Fat
- 22 g
- Carbs
- 70 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
Cook smarter with MealIdeas
Personalized meal plans, shopping lists, and more.
