Linguines au chorizo à l’espagnole

Pâtes fraîches

Familiale

Rapido

Épicée (au goût)

Linguines au chorizo à l’espagnole

avec olives

8 min

Difficulté: 2/3

Espagnole

Chorizo poêlé croustillant, tomates éclatées, oignons et olives sont les compagnons parfaits des linguines dans ce plat de pâtes aux saveurs de l’Espagne.

Allergens

Sulfites

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Utensils

Plaque de cuisson

Grande casserole

Cuillères à mesurer

Grande poêle antiadhésive

Papier aluminium

Verre doseur

Passoire

Tags

Familiale

Rapido

Épicée (au goût)

Ingrédients

Chorizo, sans boyau

250 g

Linguine frais

227 g

Olives mélangées

60 g

Petites tomates

113 g

Purée d’ail

1 tbsp

Oignon, haché

113 g

Poivron

1 unit(s)

Tomates broyées à l'ail et aux oignons

1 unit(s)

Persil

7 g

Parmesan, râpé grossièrement

0.5 cup

Mélange paprika fumé et ail

1 tbsp

Flocons de piment

1 tsp

Sel

0.063 tsp

Beurre non salé

1 tbsp

Sucre

0.5 tsp

Poivre

0.063 tsp

Huile

1.5 tbsp

Preparation

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.

Nutrition per serving

1060

kcal

Calories

Fat

Saturated Fat

100

Carbohydrate

Sugar

Dietary Fiber

Protein

150