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Chorizo and Roasted Pepper Linguine
Chorizo and Roasted Pepper Linguine

Chorizo and Roasted Pepper Linguine

with Sun-Dried Tomato Sauce, Parsley and Cheese

Recipe Development Team
Recipe Development TeamPublished on August 22, 2022

This Chorizo and Roasted Pepper Linguine is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:
Climate Conscious
Allergens:
Cereals containing gluten
Milk
Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

1

Flat Leaf Parsley

2

Garlic Clove**

1

Bell Pepper

(May contain traces of: Celery)

1

Onion

90

Chorizo

1

Chilli Flakes

180

Linguine

(Contains: Cereals containing gluten)

1

Finely Chopped Tomatoes

25

Sun-Dried Tomato Paste

10

Chicken Stock Paste

25

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

1

Sugar for the Sauce

50

Water for the Sauce

Nutritional information

Energy (kcal)726 kcal
Energy (kJ)3037 kJ
Fat24.2 g
of which saturates9.2 g
Carbohydrate91.4 g
of which sugars22.7 g
Protein32.7 g
Salt5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Large Saucepan
Baking Tray
Large Frying Pan
Colander

Cooking Instructions and Tips

Get Prepped
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Put a large saucepan of water with 1/2 tsp salt on to boil for the pasta.

Roughly chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press).

Halve the pepper and discard the core and seeds. Slice into thin strips. Halve, peel and chop the onion into small pieces.

Roast the Pepper
2

Pop the pepper onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast on the top shelf until soft and slightly charred, 15-18 mins. Turn halfway through.

Fry the Chorizo
3

While the pepper roasts, heat a large frying pan on medium-high heat (no oil).

Once hot, add the chorizo and fry until it starts to brown, 2-3 mins.

Add the onion and cook until softened, 3-4 mins. Add a drizzle of oil if needed.

Once the onion has softened, add the garlic and chilli flakes (add less if you'd prefer things milder). Cook, stirring, for 1 min more.

Pasta Time
4

Meanwhile, when your pan of water is boiling, add the linguine and bring back to the boil. Cook until tender, 8 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Simmer your Sauce
5

Stir the chopped tomatoes, sun-dried tomato paste, chicken stock paste, sugar and water for the sauce (see pantry for amount) into the chorizo pan. Season with pepper.

Simmer the sauce on medium heat until thickened, 8-10 mins.

Once thickened, stir through the roasted pepper.

Combine and Serve
6

When ready, add the parsley and cooked linguine to the sauce. Stir and toss well to combine.

Serve your chorizo and pepper linguine in bowls.

Sprinkle over the cheese to finish.

Enjoy!

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