Spaghetti with Spanish flavours

Pork · Spanish classic.

Ingredients

• 80g Chorizo
• 300g Spaghetti
• 20g Parsley
• 2 Red Pepper
• 2 tbsp Olive Oil
• 50g Parmesan Cheese

Method

1. Bring to a boil — Put a pan of water on over a high heat to boil.
2. Prep and chop — Meanwhile, snip the chorizo into strips with scissors, and chop the parsley and peppers (check for stray seeds first).
3. Bring to a boil — When the water is boiling briskly, add the spaghetti with a good measure of salt, stir and return to the boil.
4. Fry — Cook for 3 minutes. In a large frying pan, heat the oil, add the chorizo and peppers and plenty of black pepper.
5. Heat the pan — Cook for a minute or so, until heated through and the juices are stained red from the paprika in the chorizo.
6. Fry — Scoop half a mugful of pasta water from the pan, drain the remainder and tip the spaghetti into the frying pan.
7. Add ingredients — Add the parsley and parmesan, toss well and splash in the pasta water, to moisten.
8. Continue cooking — Hand round extra parmesan at the table.

More Spain recipes

• Paella Valenciana
• Tortilla Española
• Gazpacho
• Patatas Bravas
• Gambas al Ajillo
• Croquetas de Jamón