Ingredients

The following ingredients have 4 Servings
  • 80g pack sliced chorizo sausage
  • 300g bag fresh spaghetti
  • 20g pack flatleaf parsley (a good handful)
  • 2 red peppers from a jar, in brine or oil
  • 2 tbsp olive oil
  • 50g finely grated fresh parmesan , plus extra to serve

Instruction

  • 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.