Chorizo Pasta with Sweet Peppers

Instructions

1. Roast the Vegetables

   12 min hands-on25 min waiting

   • Preheat the oven to 180°C (356°F).
   • Chop the yellow sweet peppers into small squares and place in a baking tray.
   • Halve the cherry tomatoes and add to the tray.
   • Drizzle with olive oil, season with salt and pepper, and toss to coat.
   • Roast for 25 minutes until tomatoes are soft and peppers are tender.

2. Cook Chorizo and Garlic

   8 min hands-on

   • Slice the garlic thinly and chop the chorizo into chunks.
   • Heat a large pan over medium heat and add the chorizo.
   • Cook for 4-5 minutes until crisp and oils are released.

3. Prepare Tomato Sauce

   3 min hands-on

   • Add sliced garlic and chili powder to the pan with chorizo.
   • Sauté for 1-2 minutes until garlic is fragrant.
   • Pour in tomato sauce and water, stirring to combine.

4. Cook the Pasta

   11 min hands-on

   • Bring the sauce to a gentle boil.
   • Add the pasta and reduce heat to medium.
   • Simmer for 10-12 minutes, stirring frequently.
   • Check for al dente texture, adding water if needed.

5. Combine with Vegetables

   3 min hands-on

   • Remove roasted vegetables from the oven.
   • Stir them into the pasta and sauce mixture until combined.

6. Add Fresh Herbs

   3 min hands-on

   • Chop fresh parsley and stir into the dish.
   • Remove from heat and serve immediately.
   • Garnish with fresh basil leaves on top.
   • Cooking tips:
   • For extra flavor, sprinkle smoked paprika or cayenne pepper into the sauce.
   • If the sauce becomes too thick, add a small amount of water to loosen it while simmering.
   • When roasting vegetables, spread them in a single layer for even caramelization.
   • To enhance crunch, reserve some roasted peppers to sprinkle on top before serving.