Spanitalia spaghetti

    25 min

    Spanish and Italian inspired pasta dish with tomato, chorizo, white wine and a hint of chilli. Garnished with fresh toasted breadcrumbs, parsley and lemon zest.

    Samantha's Supper

    Kent, England, UK
    1 person made this

    Serves: 2 

    • olive oil for pan frying
    • 1 onion, chopped
    • 6 tablespoons minced cooking chorizo (see note)
    • 1 garlic clove, chopped
    • 60ml dry white wine
    • 1 (400g) tin chopped tomatoes
    • 1 pinch dried chilli flakes
    • salt and pepper to taste
    • 1 tablespoon paprika
    • 120g spaghetti
    • 1/2 slice bread, blitzed into breadcrumbs and pan toasted
    • 2 teaspoons chopped fresh parsley
    • 1 teaspoon finely grated lemon zest

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Heat a frying pan with olive oil and pan fry the onions until translucent.
    2. 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.
    3. 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.
    4. 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.
    5. 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.

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