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Plant Based Chorizo Puttanesca

Plant Based Chorizo Puttanesca



  • 190g (1 pack) VBites Chorizo Cubes
  • 2 tbsp extra virgin olive oil
  • 1 medium white onion, finely diced
  • 2 cloves of garlic, minced
  • 100g pitted black olives, cut in half
  • 1 tbsp capers
  • ½ tsp flaked chilli’s
  • ½ tsp vegetable stock
  • 400g of chopped tomoatoes
  • 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 45 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 cubes until they start to brown on the outside.