Spaghetti with Spanish flavours

Name: Spaghetti with Spanish flavours
Yield: 3
Cuisine: Española
Ingredients: 2 tablespoons Olive oil; 2 Red Pepper; 20 g Parsley; 80 g Chorizo; 50 g Parmesan; 300 g Spaghetti

Fácil

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 3 (estimated)

Nutrition facts

Protein15 %24 g
Carbs53 %83 g
Fat32 %22 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	626 kcal	234 kcal
Protein	24 g	9 g
Carbs	83 g	31 g
Fat	22 g	8.2 g

One serving is about 268 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty13/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Spanish

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Pork - Spanish

Ingredients

2 tablespoons Olive oil
2 Red Pepper
20 g Parsley
80 g Chorizo
50 g Parmesan
300 g Spaghetti

Instructions

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.