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Double Chorizo and Pepper Linguine

Double Chorizo and Pepper Linguine

with paprika and Italian cheese
4.0(213)
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
942 kcal
Protein
: 
39.4g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Milk
  • Barley
  • Mustard
  • Soya
  • Mustard
  • May contain traces of allergens
Serving amount

180 grams

Dried Linguine

(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)

1 unit(s)

Onion

2 unit(s)

Garlic

1 pack(s)

Passata

20 grams

Grated Italian Style Hard Cheese

(Contains: Milk)

110 grams

Creme Fraiche

(Contains: Milk)

180 grams

Chorizo

(Contains: Milk)

1 sachet(s)

Chicken Stock

(Contains: Barley, Cereals containing gluten, Wheat)

2 sachet(s)

Paprika

(Contains: Mustard)

1 unit(s)

Bell Pepper

Not included in your delivery

½ tsp

Sugar

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Sugar

Energy (kJ)3942 kJ
Energy (kcal)942 kcal
Fat42.6 g
of which saturates19.9 g
Carbohydrate95.5 g
of which sugars22.8 g
Dietary Fiber8.6 g
Protein39.4 g
Cholesterol7.2 mg
Salt6.5 g
Trans Fat0.1 g
Potassium290.7 mg
Calcium23.7 mg
Iron0.6 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Grater
•Colander

Cooking steps

Make the Pasta
1
  • Boil a large pot of salted water for the linguine. 
  • When boiling, add the linguine then bring back to the boil.
  • Cook until softened, 10-12 mins. 
  • Once cooked, drain in a colander and pop back in the pot (off the heat). 
  • Drizzle with oil and stir through to prevent sticking.

TIP: If you’re in a hurry you can boil the water in your kettle.

Get Prepped
2
  • While the linguine cooks, halve, peel and chop the onion into small pieces. 
  • Peel and grate the garlic (or use a garlic press).
  • Halve and deseed the bell pepper. Chop into 2cm chunks.
  • Place a large pan over medium-high heat (no oil). 
  • Once hot, fry the chorizo until it starts to brown, 3-4 mins.
Simmer the Sauce
3
  • Add the onion to the pan and season with salt and pepper. Fry until softened, stirring occasionally, 3-4 mins.
  • Add garlic, bell pepper, ½ tsp sugar (double for 4p) and another pinch of salt. Fry until pepper is softened, 6-7 mins. 
  • Add the passata, creme fraiche, stock and paprika.
  • Simmer until thickened, 4-5 mins. Season to taste with salt, pepper and sugar.
Finish and Serve
4
  • Loosen the sauce with a splash of water if necessary.
  • Toss the linguine through the sauce to coat and warm through.
  • Divide your pasta between deep plates or bowls.
  • Finish with a sprinkling of cheese.
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Explore Similar Recipes

Garlic Recipes
Chorizo Recipes
Bell Pepper Recipes
Italian Style Hard Cheese Recipes
Passata Recipes
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