Spaghetti with Spanish flavours

• pack sliced chorizo↗80g g

  sausage

• bag fresh spaghetti↗300g g
• pack flatleaf parsley↗20g g

  (a good handful)

• red peppers↗2

  from a jar, in brine or oil

• olive oil↗2 tbsp tbsp
• finely grated fresh parmesan50g g

  plus extra to serve

Step-by-step instructions

1. 1

   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).

2. 2

   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.

3. 3

   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.

4. 4

   Add the parsley and parmesan, toss well and splash in the pasta water, to moisten. Hand round extra parmesan at the table.