Spaghetti with Spanish flavours

Step 1: Begin by placing a large pan of water over high heat and bring it to a rolling boil. While waiting for the water, prepare the ingredients: using scissors, neatly snip the chorizo into thin strips, chop the parsley finely, and dice the red peppers after carefully removing any stray seeds to avoid unintended bitterness. Step 2: Once the water is boiling vigorously, generously salt the water to season the pasta, then add the spaghetti. Stir immediately to prevent sticking and return the water to a vigorous boil. Cook the pasta for 3 minutes; this shorter time ensures it remains al dente, absorbing the sauce perfectly later. Step 3: Meanwhile, heat the olive oil in a large frying pan over medium heat. Add the chorizo and diced red peppers along with a good crack of freshly ground black pepper. Cook them gently for about a minute until the chorizo is warmed through and releases its rich, paprika-stained juices, colouring the peppers beautifully. Step 4: Before draining the pasta, scoop out about half a mugful of the starchy pasta water and set it aside. Drain the remaining water from the spaghetti and immediately transfer the pasta into the frying pan with the chorizo and peppers. This allows the noodles to soak up all the delicious smoky juices. Add the chopped parsley and freshly grated Parmesan cheese to the pan. Toss everything together thoroughly, ensuring each strand of spaghetti is coated with the vibrant sauce. Finally, splash in some reserved pasta water to loosen the sauce and create a silky texture that clings to the pasta. Serve immediately, passing around extra Parmesan at the table for those who'd like a little more cheesy richness. Tip: if you prefer a bit more heat, add a pinch of chili flakes alongside the black pepper during cooking.