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Spaghetti with Spanish flavours

  • 80g pack sliced chorizo sausage Chorizo chore-reeth-ohA 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) Parsley par-sleeOne 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 ol-iv oylProbably 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 parm-ee-zanParmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
  • 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.