Blistered tomatoes, diced onions and olives nestle into this delicious Spanish-inspired pasta, along with crispy pan-fried chorizo for a salty kick!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Chorizo Sausage, uncased(ContainsSoy/Soja)
Sweet Bell Pepper
Parmesan Cheese, shredded(ContainsMilk/Lait)
Smoked Paprika-Garlic Blend
Soy Sauce(ContainsSoy/Soja, Wheat/Blé)
Before starting, preheat your broiler to high. Wash and dry all produce.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. Heat Guide for Step 6 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Core, then cut pepper into 1/2-inch pieces. Add tomatoes, peppers and 1 tbsp oil (dbl for 4 ppl) to a foil-lined baking sheet. Season with salt and pepper, then toss to combine. Broil in the middle of the oven until tomatoes blister, 6-8 min.
While veggies broil, break linguine noodles in half, then add to boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. When linguine is done, drain and return to the same pot, off heat.
While linguine cooks, roughly chop parsley. Drain, then roughly chop olives.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chorizo, onions and Smoked Paprika-Garlic Blend. Cook, breaking up the chorizo into smaller pieces, until no pink remains, 4-5 min.**
Add crushed tomatoes, garlic puree, soy sauce and 1/4 tsp sugar (dbl for 4 ppl) to the pan. Cook, stirring often, until sauce thickens slightly, 3-4 min.
Add chorizo sauce, roasted veggies, half the Parmesan and half the olives to the pot with linguine. Toss to combine. Divide linguine between plates. Sprinkle parsley, remaining Parmesan and remaining olives over top. Finish with chilli flakes, if desired. (NOTE: Reference heat guide.)