Spanish-Inspired Chorizo Linguine
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Spanish-Inspired Chorizo Linguine

Spanish-Inspired Chorizo Linguine

with Olives

Blistered tomatoes, diced onions and olives nestle into this Spanish-inspired pasta, while crispy pan-fried chorizo adds a salty kick!

Optional Spice
Family Friendly

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

Preparation Time25 minutes
Cooking Time


serving amount

250 g

Chorizo Sausage, uncased

227 g

Fresh Linguine

(Contains Egg, Wheat)

60 g

Mixed Olives

(Contains Sulphites)

113 g

Baby Tomatoes

1 tbsp

Garlic Puree

113 g

Onion, chopped

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Crushed Tomatoes with Garlic and Onion

7 g


½ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tbsp

Smoked Paprika-Garlic Blend

(Contains Sulphites)

1 tsp

Chili Flakes

Not included in your delivery

½ tsp


1.5 tbsp


0.06 tsp


0.06 tsp


1 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories1070 kcal
Fat56 g
Saturated Fat19 g
Carbohydrate99 g
Sugar21 g
Dietary Fiber11 g
Protein46 g
Cholesterol135 mg
Sodium1990 mg
Trans Fat0.3 g
Potassium1700 mg
Calcium450 mg
Iron5.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Pot
Aluminum Foil
Measuring Cups
Measuring Spoons
Large Non-Stick Pan


Broil veggies

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 (1/2 tsp) mild, 1/2 tsp (1 tsp) medium and 1 tsp (2 tsp) spicy! Core, then cut pepper into 1/2-inch pieces. Add tomatoes, peppers and 1 tbsp (2 tbsp) oil 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, 7-8 min.

Cook chorizo

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chorizo, onions and Smoked Paprika-Garlic Blend. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.


Meanwhile, roughly chop parsley. Drain, then roughly chop olives.

Make sauce

Add crushed tomatoes, garlic puree and 1/2 tsp (1 tsp) sugar to the pan with chorizo. Cook, stirring often, until sauce thickens slightly, 3-4 min. (TIP: If sauce is too thick, add water, 1 tbsp at a time, until desired consistency is reached.)

Cook linguine

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 1 tbsp (2 tbsp) butter, then toss to coat.

Finish and serve

Add chorizo sauce, broiled veggies, half the Parmesan and half the olives to the pot with linguine. Season with salt and pepper, then toss to combine.Divide linguine between plates. Sprinkle parsley, remaining Parmesan and remaining olives over top.Sprinkle with chili flakes, if desired.