Chorizo Style Puttanesca

Delicious recipes from The Pioneers of Plant-Based Food

A quick easy spaghetti dish in a rich tomato sauce, infused with flavours of red wine, black olives and spicy chorizo.

Chorizo Style Puttanesca




  • 190g (1 pack) VBites Chorizo style pieces
  • 2 tbsp extra virgin olive oil
  • 1 medium white onion, finely diced
  • 2 cloves of garlic, minced
  • 100g pitted black olives, halved
  • 1 tbsp capers
  • ½ tsp flaked chilli’s
  • ½ tsp vegetable stock powder
  • 400g of chopped tomatoes
  • 75ml red wine
  • 200g spaghetti
  • Fresh flat leaf parsley and ground black pepper (to garnish)


  1. Heat oil in a non-stick saucepan over a medium heat. Add the onions and garlic and lightly fry until the onions have browned slightly.
  2. Add the chopped tomatoes, capers, olives, vegetable stock, red wine and chilli flakes then allow the sauce to simmer for 15 minutes.
  3. Half fill a sauce pan with boiling water, add the spaghetti and cook until soft.
  4. While the spaghetti is cooking, pan fry the chorizo style pieces until they start to brown on the outside.
  5. Once the spaghetti is cooked combine the sauce, chorizo pieces and pasta and mix well. Garnish with flat leaf parsley and cracked black pepper.

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