Spaghetti With Cape Hake Sauce
Need a dairy free and pescatarian main course? Spaghetti With Cape Hake Sauce could be a spectacular
Spaghetti with Spanish flavours
Ingredients
- 80g pack sliced chorizo sausage
- 300g bag fresh spaghetti
- 20g pack flatleaf parsley (a good handful)
- 2 red pepper from a jar, in brine or oil
- 2 tbsp olive oil
- 50g finely grated fresh Parmesan, plus extra to serve
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