Spanish-Inspired Chorizo Linguine
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
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!

Tags:
Quick
Optional Spice
Allergens:
Egg
Wheat
Sulphites
Milk

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
DifficultyMedium

Ingredients

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

160 g

Sweet Bell Pepper

1 unit

Crushed Tomatoes

7 g

Parsley

¼ 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

Sugar*

1.5 tbsp

Oil*

0.06 tsp

Salt*

0.06 tsp

Pepper*

1 tbsp

Unsalted Butter*

(Contains Milk)

sideBannerName

Nutrition Values

Calories1000 kcal
Fat53 g
Saturated Fat17 g
Carbohydrate94 g
Sugar16 g
Dietary Fiber10 g
Protein41 g
Cholesterol135 mg
Sodium1140 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.

Utensils

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

Instructions

Broil veggies
1

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
2

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.**

Prep
3

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

Make sauce
4

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.

Cook linguine
5

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
6

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.Sprinkle with chili flakes, if desired. (NOTE: Reference heat guide.)