Chorizo and grated courgette spaghetti

Whip up this quick chorizo and courgette spaghetti recipe and have dinner on the table in under half an hour. Toss spaghetti with crispy chunks of chorizo, a rich garlic butter sauce and fresh grated courgette for a new go-to pasta

Prep time: 10 minutes

Cook time: 15 minutes

Servings: 4 people

Preparation

1. Heat the oil over a high heat in a medium-sized frying pan. Add the chorizo and onion and fry for 6-8 mins until crisp. Add the butter and garlic, reduce the heat to medium and cook for a further 3 mins. 

2. Bring a pan of salted water to the boil and cook the pasta for 10 mins until al dente. Drain, reserving 50ml of the cooking water and return both to the pan along with the chorizo sauce, courgette and parsley. Beat well with a wooden spoon, then divide between 4 pasta bowls and serve with a grind of black pepper. 

Ingredients

  • 1 tbsp vegetable oil
  • ½ x 225g chorizo ring, skin removed and sausage finely chopped
  • 1 red onion, finely chopped
  • 100g butter, cubed
  • 4 garlic cloves, thinly sliced
  • 300g spaghetti
  • 1 courgette, coarsely grated
  • 10g flat-leaf parsley, finely chopped

Ingredients

  • 1 tbsp vegetable oil
  • ½ x 225g chorizo ring, skin removed and sausage finely chopped
  • 1 red onion, finely chopped
  • 100g butter, cubed
  • 4 garlic cloves, thinly sliced
  • 300g spaghetti
  • 1 courgette, coarsely grated
  • 10g flat-leaf parsley, finely chopped

Preparation

1. Heat the oil over a high heat in a medium-sized frying pan. Add the chorizo and onion and fry for 6-8 mins until crisp. Add the butter and garlic, reduce the heat to medium and cook for a further 3 mins. 

2. Bring a pan of salted water to the boil and cook the pasta for 10 mins until al dente. Drain, reserving 50ml of the cooking water and return both to the pan along with the chorizo sauce, courgette and parsley. Beat well with a wooden spoon, then divide between 4 pasta bowls and serve with a grind of black pepper.