A quick, tasty and filling pasta dish - just toss it together and serve, even greater with a huge chunk of home-made garlic bread.
Spaghetti with Hot Spanish Flavours
80g pack sliced chorizo sausages good handful of flat leaf parsley 2 red peppers from a jar, in brine or oil 10 oz/300g fresh spaghetti 2 Tsp olive oil 2 oz/50g finely grated fresh parmesan, plus extra shavings
Put a pan of water on a high heat to boil. Meanwhile, snip the chorizo with scissors and chop the parsley and red peppers.
Once the water reaches boiling 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, peppers and plenty of black pepper. Cook for a minute or two, until heated through and the juices are stained red from the paprika in the chorizo. Scoop half a mugful of the 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 loosen and moisten.
Hand around a dish of the parmesan shavings at the table.