Spanish-Inspired Chorizo Linguine
Blistered tomatoes, diced onions and olives nestle into this Spanish-inspired pasta, while crispy pan-fried chorizo adds 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
(Contains Egg, Wheat)
Sweet Bell Pepper
Parmesan Cheese, shredded
Smoked Paprika-Garlic Blend
Not included in your delivery
Before starting, preheat the broiler to high. Wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Heat Guide for Step 6: 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.
Meanwhile, 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 chorizo into smaller pieces, until no pink remains, 4-5 min.**
Meanwhile, roughly chop parsley. Drain, then roughly chop olives.
Add crushed tomatoes, garlic puree and 1/2 tsp sugar (dbl for 4 ppl) to the pan with chorizo. Cook, stirring often, until sauce thickens slightly, 3-4 min.
Meanwhile, add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 2-3 min. Drain and return linguine to the same pot, off heat.
Add chorizo sauce, broiled 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 chili flakes, if desired. (NOTE: Reference heat guide.)