Comforting Spanish-inspired pasta with a spicy creamy sauce and chorizo.
- 85 grams Linguine pasta
- 100 grams sausage
- 85 milliliters Simple low fat cream
- 150 grams Cherry tomatoes
- 7 sheets Basil
- 10 grams Parmesan cheese
- FOR THE SPANISH SPICE BLEND:
- 1 tbsp garlic powder
- 1 teaspoon Cayenne pepper
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- 1 teaspoon dried thyme
Bring a pot of salted water to a boil and add a few drops of olive oil. Add the linguine and toss in the pan as it heats to make sure everything is covered. Set a timer for 11 minutes.
A few minutes before the linguine is ready, heat a non-stick pan. I used a few frying sprays since this recipe is already calorie dense, but feel free to use a few drops of olive oil. You won’t need too much as the oils from the chorizo will ooze out
Once the pan is hot, add the chorizo and sauté for about 4 minutes, reduce the heat slightly then add the cream and a tablespoon of the Spanish spice mix (see below). Add the cherry tomatoes to the pan mixture and tear the basil leaves. Mix everything well around to combine and cook for 1-2 minutes.
Pour the linguini into a colander and drain. Add the linguine to the skillet. Swirl around the pan to coat.
Serve with grated parmesan on top. For an extra treat, add a glass of Rioja.
For the Spanish spice blend, simply mix all the spices together. Store in a jar with an airtight lid.