1/2 slice bread, blitzed into breadcrumbs and pan toasted
2 teaspoons chopped fresh parsley
1 teaspoon finely grated lemon zest
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Method Prep:5min › Cook:20min › Ready in:25min
Heat a frying pan with olive oil and pan fry the onions until translucent.
Add the chorizo and garlic, stir well to mix and continue cooking for about 5 minutes. Add the white wine and bubble for a minute. Add the tomatoes, chilli, salt, pepper and paprika. Bring to the boil and reduce heat to a simmer whilst you are preparing pasta.
Cook the pasta in a large pan of rapidly boiling salted water. Cook until al dente. Reserve a 1/4 cup of the pasta cooking water and set aside. Drain the pasta.
Add the drained pasta back into the pasta cooking pot. Add the reserved water along with the sauce. Mix together really well using tongs to coat each strand of pasta.
Plate up and garnish with the toasted breadcrumbs, parsley and lemon zest on top. Serve.
Use cooking chorizo (I personally use Brindisa brand). Remove the casing before roughly chopping and blizting in a chopper or food processor.