Spanish-Inspired Chorizo Linguine

Spanish-Inspired Chorizo Linguine

with Olives

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Blistered tomatoes, diced onions and olives nestle into this delicious Spanish-inspired pasta, along with crispy pan-fried chorizo for a salty kick!

Tags:QuickEasy Clean-upOptional Spice

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Chorizo Sausage, uncased


170 g



60 g

Mixed Olives


113 g

Baby Tomatoes

1 tbsp

Garlic Puree

113 g

Onion, chopped

160 g

Sweet Bell Pepper

370 mL

Crushed Tomatoes

7 g


¼ cup

Parmesan Cheese, shredded


1 tbsp

Smoked Paprika-Garlic Blend

1 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé)

1 tsp

Chili Flakes

Not included in your delivery

¼ tsp


1.5 tbsp


0.06 tsp


0.06 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories900 kcal
Fat41 g
Saturated Fat12 g
Carbohydrate94 g
Sugar16 g
Dietary Fiber11 g
Protein41 g
Cholesterol95 mg
Sodium1480 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pot
Aluminum Foil
Measuring Spoons
Measuring Cups
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.)