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• 80g Chorizo
• 300g Spaghetti
• 20g Parsley
• 2 Red Pepper
• 2 tbsp Olive Oil
• 50g Parmesan Cheese

step 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).

step 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.

step 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.

step 4

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