Spaghetti with Spanish flavours
Spaghetti with Spanish flavours
A 10 minute dish which infuses spaghetti with the flavours of Spain - you can make a vegetarian version too
- Cook: 10 mins
Ready in 10 minutes - Serves 4
- Easy
Ingredients
- 80g pack sliced chorizo sausage
- 300g bag fresh spaghetti
- 20g pack flatleaf parsley (a good handful)
- 2 red peppers from a jar, in brine or oil
- 2 tbsp olive oil
- 50g finely grated fresh parmesan, plus extra to serve
Making it veggie
Just replace the chorizo with chopped olives and sundried tomatoes.
Method
-
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.
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