Directions

1. 1

   Fill a large pot with water and bring to a rolling boil over high heat. While the water heats, use scissors to cut the chorizo into thin strips. Finely chop the flat-leaf parsley and roasted red peppers, removing any stray seeds from the peppers as you work.

2. 2

   Once the water is at a vigorous boil, add the fresh spaghetti along with a generous pinch of salt. Stir well to separate the strands and bring back to the boil. Cook for approximately 3 minutes until just tender.

3. 3

   While the pasta cooks, heat the olive oil in a large frying pan over medium heat. Add the chorizo strips and chopped red peppers with a good grinding of black pepper. Cook for about 1 minute, stirring occasionally, until the chorizo releases its red paprika oils and everything is heated through.

4. 4

   Using a mug or ladle, scoop and reserve approximately half a mug of pasta water. Drain the spaghetti and immediately transfer it into the frying pan with the chorizo and peppers. Toss everything together briefly.

5. 5

   Add the chopped parsley and grated Parmesan cheese to the pan and toss well to coat evenly. Pour in the reserved pasta water a little at a time, tossing gently, until the pasta is well moistened with a light sauce.

6. 6

   Divide the spaghetti among four serving bowls or plates. Serve immediately with extra Parmesan cheese passed at the table for everyone to add to taste.