Spaghetti with Spanish flavours

While the water heats, use kitchen scissors to snip the chorizo into small strips, and use a chef's knife to chop the fresh parsley and bell peppers, ensuring all seeds are removed.

Ingredients

15 mL of Boiling Water

100 g of Chorizo

30 mL of Italian Parsley

1 piece of Bell Peppers

1¼ mL of Black Pepper

Equipment

Kitchen Shears

Chefs Knife

Add the spaghetti to the boiling water with a generous pinch of salt and cook for 3 minutes until al dente.

Ingredients

15 mL of Boiling Water

200 g of Spaghetti

5 mL of Salt

Equipment

Large Pot

In a large frying pan, heat the olive oil over medium-high heat. Add the prepared chorizo, chopped peppers, and black pepper, cooking for 1-2 minutes until the chorizo releases its red, paprika-stained oils.

Ingredients

240 mL of Chorizo

2½ mL of Bell Peppers

2½ mL of Black Pepper

30 mL of Olive Oil

Equipment

Frying Pan

Carefully scoop out half a mugful of the starchy pasta water, then drain the spaghetti and add it directly into the frying pan with the chorizo mixture.

Ingredients

15 mL of Boiling Water

240 mL of Chorizo

240 mL of Spaghetti

Equipment

Colander

Frying Pan

Measuring Cup

Toss the pasta with the fresh parsley and grated parmesan, adding the reserved pasta water as needed to create a light, glossy sauce.

Ingredients

15 mL of Boiling Water

240 mL of Italian Parsley

60 mL of Parmesan

Equipment

Frying Pan

Spatula