Spanish Capellini

I’ve had this pack of cured meats in my freezer for at least 1 year. 1 year because I forgot it was even in there. This happens one time too manyThankfully I spied it from the corner of my eyes and finally put it to good use. I went on an overkill though cos I used a too much. The pasta turned out rather salty but I’ve adjusted the recipe to balance the flavours out. Nonetheless, a nicely spiced and simple pasta dish! I mean, good as a side to all that roast, turkey and what-nots you’re going to have this holiday season.

The list of ingredients include: Capellini (Angel Hair), Salchichon Sausage, Serrano Ham, Chorizo, Onion, Garlic, Tomato, Black Olives & Milk
Spanish Pasta 1

In a dry pan, I rendered all the cured meat I had while the pasta boiling. Look at all that oil!!! I saved some of that oil for another time but kept some for the pasta.
Spanish Pasta 2

The onion was used to rub out all that fond for colour & flavour.
Spanish Pasta 3

Everything gets thrown in. I like for fresh tomatoes to soften and break down slightly.
Spanish Pasta 4

And milk to give it a little sauce and creaminess.
Spanish Pasta 5

It comes together in the pan.
Spanish Pasta 6

Most of the flavour came from the 3 different cured meats: spicy & salty
Spanish Pasta 7

I served this with my homemade meatballs and a simple green salad.
Spanish Pasta 8

I feel like there’s no meal pasta cannot make better. Especially a pasta dish that takes less than 1/2 hour to make!


“It is a sign between Me and the children of Israel for ever: for in six days the LORD made heaven and earth, and on the seventh day He rested, and was refreshed.” (Exodus 31:17)

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Spanish Capellini
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Spanish/Italian
Serves: 6
  • 8 oz (250gm) Capellini (Angel Hair)
  • 4 slices Salchichon Sausage
  • 4 slices Serrano Ham
  • 6 slices Chorizo
  • 1 Onion, peeled & thinly sliced
  • 3 cloves Garlic, peeled & minced
  • 3 Tomato, chopped
  • 10 Black Olives, coarsely chopped
  • ½ cup Milk
  1. Boil pasta until al dente.
  2. Meanwhile, render the meats for about 2 mins until oils are released & meats are lightly brown. Spoon out meats and tear into smaller pieces. Set aside.
  3. Pour out excess oil but save 2 tbsp. Sauté sliced onions until softened & translucent.
  4. Toss in garlic, tomatoes & olives and stir around. Let tomatoes soften and break down slightly, about 2 mins.
  5. Pour in milk & bring to a simmer.
  6. Mix in cooked pasta & cured meats.
  7. Serve immediately!


  1. Quick and easy, yet so delicious – that’s the great things about cooking pasta! I’m not a big fan of angel hair but will try with regular spaghetti! 🙂


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