Chorizo and Roasted Pepper Linguine
with Sun-Dried Tomato Sauce, Parsley and Cheese
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!
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.
Ingredients
1
Flat Leaf Parsley
2
Garlic Clove
1
Bell Pepper
(May contain 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
Utensils
Instructions
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.
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.
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.
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.
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.
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!
