Frazzled Chorizo Rocket Linguine Food

FRAZZLED CHORIZO & ROCKET LINGUINE

Frazzled chorizo & rocket linguine image

This lovely, low-fat linguine is big on flavour and uses only five ingredients

Provided by Good Food team

Time 20m

Number Of Ingredients 5

Ingredients

140g linguine
4 small cooking chorizo, cut into small chunks
2 tbsp capers, drained
juice 1 lemon
50g bag rocket

Steps:

Cook the linguine following pack instructions. Meanwhile, put the chorizo in a cold frying pan over a low heat, then gradually increase it. Enough oil will be released by the chorizo to brown it without adding extra.
Stir and fry the chorizo until it is completely frazzled, then lift it out onto a plate.
Add the capers to the frying pan and cook for 1 min. Scoop them out and discard any excess oil.
Drain the pasta and add the chorizo and capers along with the lemon juice and rocket. Season and toss everything together.

Nutrition Facts : Calories 387 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 1.93 milligram of sodium

BALSAMIC TOMATO, CHORIZO AND ROCKET FETTUCCINE

Balsamic Tomato, Chorizo and Rocket Fettuccine image

a different pasta to make. Smoked chorizo is available from the deli section of the supermarket. Tip: You could replace the chorizo with 200g thinly sliced mild salami, chopped.

Provided by Sonya01

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

400 g dry fettuccine
2 (125 g) smoked chorizo sausages, sliced diagonally (see note)
1 red onion, finely chopped
1 garlic clove, crushed
2 medium tomatoes, chopped
500 g pasta sauce
2 teaspoons balsamic vinegar
100 g pitted kalamata olives
70 g baby rocket, to serve

Steps:

Cook pasta in a large saucepan of boiling water, following packet directions, until tender.
Meanwhile, heat a deep, non-stick frying pan over medium-high heat. Add chorizo. Cook, stirring, for 2 to 3 minutes or until browned and crisp. Using a slotted spoon, remove to a plate lined with paper towel. Set aside.
Add onion and garlic to pan. Cook, stirring, for 3 minutes or until onion is tender. Add tomatoes. Cook, stirring, for 1 minute. Stir in pasta sauce and vinegar. Cover and bring to the boil. Reduce heat to medium. Simmer for 1 minute or until slightly thickened.
Drain pasta. Return to pan. Add tomato mixture, olives and chorizo. Season with pepper. Toss to combine. Top with rocket. Serve.

Nutrition Facts : Calories 1135.2, Fat 61, SaturatedFat 21, Cholesterol 200.4, Sodium 2482.6, Carbohydrate 95.5, Fiber 6, Sugar 16.1, Protein 50

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