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Roasted capsicum and chorizo pasta
Roasted capsicum and chorizo pasta
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Prep Time:
30 minutes
Cook Time:
85 minutes
Total Time:
115 minutes
Colorful pasta dish elevated by savory, spicy Spanish sausage.
Ingredients:
  • 2 (about 500g) red capsicums
  • 3 (about 500g) ripe tomatoes, halved
  • Salt & freshly ground black pepper
  • 400g dried thin spaghetti
  • 4 (about 500g) chorizo sausages, thinly sliced diagonally
  • 1 bunch broccolini, cut into 5cm lengths
  • 125.00 ml finely shredded fresh basil
  • Shaved parmesan, to serve
Instructions:
  • Preheat your oven to 200°C. Line a baking tray with non-stick baking paper. Arrange capsicums and tomatoes on the tray. Drizzle with oil and season with salt and pepper. Bake in the oven for 1 hour until tender, then let it cool for 10 minutes.
  • Peel the capsicums, remove and discard the seeds. Blend capsicum flesh and tomato in a blender until smooth.
  • Boil pasta in a saucepan of salted water according to the package instructions until al dente. Drain and transfer back to the pan.
  • Heat a non-stick frying pan over medium heat. Cook half of the chorizo, turning occasionally, for 3-4 minutes until golden and crisp. Transfer to a plate lined with paper towel. Repeat with the rest of the chorizo.
  • Blanch the broccolini in a pot of salted boiling water for 2 minutes until vibrant green and al dente. Drain thoroughly.
  • Combine chorizo, broccolini, and capsicum puree with pasta over medium heat for 5 minutes until heated through. Mix in the basil and top with parmesan before serving.

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