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Chorizo and Pepperdrop Spaghetti

Chorizo and Pepperdrop Spaghetti


Serves 6

500g Girolomoni paccheri
2 Tbsp extra virgin olive oil
1 brown onion, chopped
Alejandro magno whole chorizo, cubed
1/2 530g jar Sabato organic rocket pasta sauce
1 190g jar Sabarot yellow pepper drops
Sal de Añana spring salt  and freshly ground black pepper
1 small bunch flat leaf parsley, chopped

Cook spaghetti in a large pot of generously-salted, boiling water for 8 minutes or until ‘al dente’. Meanwhile, heat EVO in a sauté pan and cook onions over a medium-low heat for 5 minutes. Add the cubed chorizo and sauté for 3 more minutes.

Drain the pasta and combine with the pasta sauce, pepper drops, chorizo and onion mixture. Season with salt and pepper to taste. Serve with a good sprinkling of chopped parsley.


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