Spaghetti With Spanish Flavours Recipes

SPAGHETTI WITH SPANISH FLAVOURS

Spaghetti with Spanish flavours image

A 10 minute dish which infuses spaghetti with the flavours of Spain - you can make a vegetarian version too

Provided by Sara Buenfeld

Time 10m

Number Of Ingredients 6

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 444 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 46 grams carbohydrates, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 2.21 milligram of sodium

SPAGHETTI WITH SPANISH FLAVOURS

Spaghetti With Spanish Flavours image

A quick dish which infuses spaghetti with the flavours of Spain - you can make a vegetarian version too, just replace the chorizo with chopped olives and sundried tomatoes.

Provided by English_Rose

Categories Spaghetti

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

3 1/2 ounces chorizo sausage, sliced
10 ounces spaghetti
1 ounce flat leaf parsley (a good handful)
2 red peppers, from a jar (in brine or oil)
salt and pepper
2 tablespoons olive oil
2 ounces parmesan cheese, finely grated, plus extra to serve

Steps:

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 according to pack instructions.
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.

Nutrition Facts : Calories 516, Fat 21.6, SaturatedFat 7.2, Cholesterol 34.3, Sodium 532, Carbohydrate 58.3, Fiber 3.7, Sugar 4, Protein 21.5

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