Spaghetti with Spanish flavours

Name: Spaghetti with Spanish flavours
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 3 servings
Cuisine: Spanish
Ingredients: 80g Chorizo; 300g Spaghetti; 20g Parsley; 2 Red Pepper; 2 tbsp Olive Oil; 50g Parmesan Cheese

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Serves 3 637 kcal per serving Prep 15 min Cook 7 min

Ingredients

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

Instructions

Bring a large pan of water to a rapid boil. While it heats, cut the chorizo into thin strips, finely chop the parsley and slice the red peppers, removing any seeds.
Salt the boiling water generously, add the spaghetti, stir and return to the boil. Cook for about 3 minutes until just starting to soften.
Meanwhile, heat the olive oil in a large frying pan over medium heat. Add the chorizo and peppers, season with plenty of black pepper and cook for about 1 minute, until the chorizo releases its red oils and the peppers begin to soften.
Scoop out about half a mug of the pasta cooking water and set aside. Drain the spaghetti and transfer it straight to the frying pan.
Add the parsley and grated Parmesan, toss well and splash in some of the reserved pasta water to loosen and coat the pasta.
Serve immediately, with extra Parmesan passed at the table.

Tips

Sauté the chorizo first until it releases its vibrant red oil, then use that oil to cook the garlic and onions.
Deglaze the pan with a splash of dry sherry (Fino or Manzanilla) to add an authentic nutty acidity.
Use high-quality smoked paprika (Pimentón de la Vera) to provide that signature earthy depth.

Variations

Seafood Twist: Add sautéed prawns or clams in the last few minutes for a ‘Mar y Montaña’ style dish.
Vegetarian: Omit chorizo and use sun-dried tomatoes and smoked paprika to replicate the flavor profile.

Storage

Store leftovers in the fridge for up to 3 days. Reheat in a pan with a splash of water to loosen the oil-based sauce.

Serving Suggestions

Garnish with toasted slivered almonds and fresh flat-leaf parsley for crunch and brightness.
Serve alongside a simple salad of sliced tomatoes and red onion with sherry vinaigrette.