Spaghetti with chorizo and capers
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 40 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Egg-free and 7 more Indicative dietary requirements
View full classification 23 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Spaghetti dry 300 g
- Chorizo fresh, casing removed 150 g
- Spring Onion 240 g
- Cream 200 g
- Tomato sauce 150 g
- Parmesan cheese grated 40 g
- Capers drained 30 g
- Extra virgin olive oil 20 g
- Parsley 3 g
- Salt to taste 1 g
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Method
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Chop the spring onions and soften in the oil for 8–10 minutes. Add the crumbled chorizo and cook for 6–8 minutes, stirring, until fully cooked. Drain excess fat if necessary. Check for 71°C in the chorizo.
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Stir in the capers, cream and tomato sauce. Simmer gently for 6 minutes.
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Cook the spaghetti in plenty of water according to the packet. Reserve 100 ml water before draining. Add the pasta to the sauce and toss for one minute, using some reserved water if needed. Taste before adding salt.
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Serve on four plates with the Parmesan and parsley scattered over.
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