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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. When the water is boiling briskly, add the spaghetti with a good measure of salt, stir and return to the boil. Cook according to pack instructions. | 3. In a large frying pan, heat the oil, add the chorizo and peppers and plenty of black pepper. | 4. Cook for a minute or so, until heated through and the juices are stained red from the paprika in the chorizo. | 5. Scoop half a mugful of pasta water from the pan, drain the remainder and tip the spaghetti into the frying pan. | 6. Add the parsley and parmesan, toss well and splash in the pasta water, to moisten. | 7. Hand round extra parmesan at the table. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chorizo sausage	3 1/2	ounces	sliced	88.2583	0.0	19.635	0.4958
spaghetti	10	ounces		87.8834	19.5895	1.8144	1.6159
flat leaf parsley	1	ounce		88.2583	0.0	19.635	0.4958
red pepper	2			2.5	0.5506	0.1169	0.0275
salt pepper				88.2583	0.0	19.635	0.4958
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
parmesan cheese	2	ounces	grated	209.7862	22.6796	22.6796	2.8349

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.