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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Fry the diced chorizo in olive oil until golden and crispy. Remove half and set aside for topping.
Sauté chilli, garlic, and green beans in the same pan until fragrant.
Deglaze with white wine and let it reduce slightly.
Add the cooked al dente pasta and season with salt and pepper.
Add parsley, butter, Parmesan, and a splash of pasta water. Toss until creamy and glossy.
Add more pasta water if needed to reach your desired consistency.
Serve with the fried chorizo on top.
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Use 2–3 tbsp grated Parmesan to taste.
Can I use a different type of pasta?
Yes, you can use any small pasta shape like macaroni or penne.
What can I substitute for white wine?
You can use chicken broth or vegetable broth as a substitute.
Is there a non-alcoholic option for this recipe?
Yes, replace white wine with broth for a non-alcoholic version.
Can I make this dish vegetarian?
Yes, omit the chorizo and use vegetable broth instead of white wine.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
