Fusilli with Spicy Tomato & Chorizo Sauce with Roasted Peppers

(recipe from a pasta cookbook)

Serves 6

Ingredients:

• 4 tbsp olive oil
• 1 red pepper, deseeded and quartered 
• 1 yellow pepper, deseeded and quartered 
• 175 gr / 6 oz chorizo(outer skin removed), roughly choopped
• 2 garlic cloves, peeled and finely chopped
• large pinch of chilli flakes
• 700 gr/ 1½lb ripe tomatoes, skinned and roughly chopped
• salt and freshly ground black pepper
• 450 gr/ 1 lb fusilli
• basil leaves to garnish
• freshly grated parmesan cheese, to serve

Step One

 Preheat the grill to high. Brush the pepper quarters with 1 tbsp of the olive oil, then cook under the preheated grill, turning once, for 8-10 minutes, or until the skins have blackened and the flesh is tender. Place the peppers in a plastic bag until cool enough to handle. When cooled, peel the peppers, slice very thinly and reserve.

Step Two

 

 Heat the remaining oil in a frying pan and add the chorizo. Cook over medium heat fr 3-4 minutes, or until starting to brown. Add the garlic and chilli flakes and cook for a further 2-3 minutes.

Step Three

 Add the tomatoes, season lightly with salt and pepper then cook gently for about 5 minutes, or until the tomatoes have broken down. Lower the heat and cook for a further 10-15 minutes, or until the sauce has thickened. Add the peppers and heat  gently for 1-2 minutes. Adjust the seasoning to taste.

Step Four 

Meanwhile, bring a large pan of lightly salted water to a rolling boil. Add the fusilli and cook according to packet instructions, or until 'al dente'. Drain thoroughly and transfer to a warmed serving dish. Pour over the sauce, sprinkle with basil and serve with parmesan cheese.

 

Poftă Bună!!!