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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Chorizo Sausage, uncased
227 g
Fresh Linguine
(Contains Egg, Wheat)
60 g
Mixed Olives
(May contain Milk, Sulphites)
113 g
Baby Tomatoes
1 tbsp
Garlic Puree
(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)
113 g
Yellow Onion, chopped
1 piece
Sweet Bell Pepper
1 piece
Crushed Tomatoes with Garlic and Onion
7 g
Parsley
½ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tbsp
Smoked Paprika-Garlic Blend
(Contains Sulphites May contain Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
1 tsp
Chili Flakes
Not included in your delivery
0.06 tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains Milk)
½ tsp
Sugar*
0.06 tsp
Pepper*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- 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.
- 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.
- 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.)
- 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.
- 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.
