Recipe byThe ZestyPlate Kitchen
Quick pasta tossed with smoky chorizo, red peppers, parsley and parmesan; a vibrant, paprika-rich supper ready in minutes.
When there is nothing in the house, this is the supper to fall back on, ready in about a quarter of an hour. Cooking chorizo renders its paprika-red oil, and that oil is what carries the dish, coating the spaghetti along with sweet peppers, parsley and Parmesan. Quick, punchy and properly filling.
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Prep 10 min
Cook 15 min
Total 25 min
Easy
Scale:
- 80g Chorizo
- 300g Spaghetti
- 20g Parsley
- 2 Red Pepper
- 2 tbsp Olive Oil
- 50g Parmesan Cheese
Nutrition (per serving)
465
kcal
18g
Protein
61g
Carbs
16g
Fat
Estimated per serving. How we calculate this.
Preparation
- Put a pan of water on over a high heat. While it heats, snip the chorizo into strips with scissors and chop the parsley and peppers, checking for stray seeds.
- When the water is at a rolling boil, add the spaghetti with a good pinch of salt, stir, and bring back to the boil. Cook for 3 minutes.
- Heat the oil in a large frying pan, add the chorizo, peppers and plenty of black pepper, and cook for a minute or so until heated through and the juices run red with paprika. Scoop out half a mugful of pasta water, drain the rest, and tip the spaghetti into the frying pan.
- Add the parsley and parmesan, toss well, and loosen with the reserved pasta water. Pass round more parmesan at the table.
Tips from the ZestyPlate Kitchen
- Let the chorizo give up its red oil before anything else; that is your flavour base.
- Keep a splash of pasta water back to pull the sauce together and help it cling to the strands.
- Stop cooking the spaghetti while it still has a little bite.
- Be generous with parsley and Parmesan at the end for freshness against the rich chorizo.
Frequently Asked Questions
The firm cooking type rather than the thin sliced cured one. It gives up that smoky, paprika-stained oil as it fries.
Yes. Skip the chorizo, add smoked paprika and a good drizzle of olive oil for the smoky note, and bump up the peppers.
A handful of spinach, some cherry tomatoes, or a pinch of chilli flakes all sit well in it.
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