Chorizo & Roasted Pepper Fusilli

• Fusilli(320 g)
• Chorizo(250 g)
• Bell pepper(2)
• Onion(1)
• Garlic(3 cloves)
• Olive oil(1 tbsp)
• Tomato paste(2 tbsp)
• Canned tomatoes(400 g)
• Paprika(1 tsp)
• Dried Oregano(1 tsp)
• Parmesan(50 g)
• Fresh basil(10 g)optional
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Bring a large pot of well-salted water to the boil. Meanwhile, thinly slice the {Onion}, roughly chop the {Bell pepper}, finely chop the {Garlic}, and remove the casing from the {Chorizo} if needed.

   ~10 min

2. 2

   Cook the {Fusilli} in the boiling water until just al dente. Reserve about 200ml pasta water before draining.

   ~10 min

3. 3

   While the pasta cooks, heat the {Olive oil} in a large skillet over medium-high heat. Add the {Chorizo}, {Onion}, and {Bell pepper}. Cook until the chorizo is releasing its orange oil and the peppers are softened and lightly blistered, about 6 minutes.

   ~6 min

4. 4

   Stir in the {Garlic}, {Tomato paste}, {Paprika}, and {Oregano}. Cook for 1 minute, then add the {Canned tomatoes}, {Salt}, and {Black pepper}. Simmer until slightly thickened, about 5 minutes.

   ~6 min

5. 5

   Add the drained {Fusilli} to the sauce with half the {Parmesan}. Splash in a little reserved pasta water and toss until the sauce coats every spiral and the chorizo and peppers are folded through the pasta.

   ~1 min

6. 6

   Serve topped with the remaining {Parmesan} and the {Fresh basil} if using.

   ~1 min