1 Bring a large pan of salted water to the boil. Meanwhile fry the chorizo over a low heat for three to four minutes, until the oil has run out of the sausage. Discard all but two tablespoons of the chorizo oil.
2 Remove the leaves from the rosemary stalks and finely chop. Add the onion, garlic and rosemary and cook for three minutes. Then add the chilli, wine, tomatoes and tomato puree, and bring to the boil, stirring occasionally. Cover and simmer for five minutes, then simmer uncovered for a further five minutes.
3 Add the spaghetti to the boiling salted water, return to the boil, and then simmer for 10 minutes. Drain well and add to the sauce in the pan.
4 Add the olives and parsley to the spaghetti and toss until well mixed.
Taken from Runkeeper.com
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|Serving Size: 1 Serving (358g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 218 (36%)|
|Amt Per Serving||% DV|
|Total Fat 24.3g||32 %|
|Saturated Fat 8.5g||43 %|
|Monounsaturated Fat 11.5g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 49.5mg||15 %|
|Sodium 831.9mg||29 %|
|Potassium 967.6mg||25 %|
|Total Carbohydrate 58.4g||17 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 53.6g|
|Protein 23.2g||33 %|
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Calories per serving: 599
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