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Spanish Chorizo Linguine

Spanish Chorizo Linguine

with Olives

20-MIN MEAL
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Fresh pasta twirls around every bit of the crispy pan-fried chorizo. Blistered tomatoes, diced onions, olives and rosemary nestle themselves into the perfect Spanish inspired pasta!

Tags:Easy Clean-upQuick
Allergens:Soy/SojaWheat/BléSulphites/SulfiteMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Chorizo Sausage, uncased

(ContainsSoy/Soja)

170 g

Linguine

(ContainsWheat/Blé)

30 g

Mixed Olives

(ContainsSulphites/Sulfite)

1 sprig

Rosemary

113 g

Baby Heirloom Tomatoes

6 g

Garlic

113 g

Onion, chopped

160 g

Sweet Bell Pepper

370 mL

Crushed Tomatoes

7 g

Parsley

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

Not included in your delivery

¼ tsp

Sugar*

2 tbsp

Oil*

2 tsp

Salt*

½ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3682 kJ
Calories880 kcal
Fat39 g
Saturated Fat11 g
Carbohydrate86 g
Sugar17 g
Dietary Fiber9 g
Protein40 g
Cholesterol95 mg
Sodium1430 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pot
Aluminum Foil
Measuring Spoons
Colander
Measuring Cups
Large Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat your broiler to high.

Add 10 cups water and 2 tsp salt to a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Strip 1 tbsp rosemary leaves (dbl for 4 ppl) from stems, then finely chop. Core, then cut the peppers into 1/2-inch pieces. Toss tomatoes and peppers with rosemary and 1 tbsp oil (dbl for 4 ppl) on a foil-lined baking sheet. Season with salt and pepper. Roast in the top of the oven, until blistered, 12-15 min.

2

While veggies roast, break linguine noodles in half, then add to boiling water. Cook, stirring occasionally, until tender, 10-12 min. When linguine is done, drain and return the linguine to same pot, off heat.

3

While pasta cooks, roughly chop the parsley. Peel, then mince or grate garlic. Roughly chop the olives.

4

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chorizo and onions. Cook, breaking up the chorizo into smaller pieces, until cooked through, 4-5 min.**

5

Add the crushed tomatoes, garlic, 1/4 tsp salt and 1/4 tsp sugar (dbl both for 4 ppl) to the pan. Cook, stirring often, until sauce thickens slightly, 3-4 min.

6

Add the chorizo mixture, roasted veggies and parsley to the pot with the linguine. Toss to combine. Divide the linguine between plates. Sprinkle the olives and Parmesan over top.