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Categories:Viewed: 25 - Published at: 9 years ago
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
Method
- 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.
