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!

Tags:
Quick
Optional Spice
Family Friendly
Allergens:
Egg
Wheat
Milk
Sulphites

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

Preparation Time25 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

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 unit(s)

Sweet Bell Pepper

1 unit(s)

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*

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Nutrition Values

Calories1060 kcal
Fat56 g
Saturated Fat20 g
Carbohydrate100 g
Sugar16 g
Dietary Fiber14 g
Protein43 g
Cholesterol150 mg
Sodium1710 mg
Trans Fat0.5 g
Potassium1800 mg
Calcium400 mg
Iron5 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
Aluminum Foil
Large Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan
Colander

Instructions

Broil veggies
1
  • 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.**
  • Season with salt and pepper.
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. (TIP: If sauce is too thick, add water, 1 tbsp at a time, until desired consistency is reached.)
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. 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.