Spaghetti with Spanish flavours — quick pasta tossed with smoky chorizo, red peppers, parsley and parmesan. A simple, vibrant supper full of warm paprika depth, ready in minutes.
- 80g Chorizo
- 300g Spaghetti
- 20g Parsley
- 2 Red Pepper
- 2 tbsp Olive Oil
- 50g Parmesan Cheese
Video
Preparation
- Put a pan of water on over 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, and 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 rest, 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.
