Smoky Chorizo and Roasted Pepper Penne

Ingredients

• 400 g penne pasta
• 200 g chorizo, sliced
• 300 g roasted red peppers in brine, drained
• 400 g chopped tomatoes
• 3 cloves garlic
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 15 g flat-leaf parsley, chopped

Method

1. 1

   Cook the penne in a large pan of salted boiling water according to packet instructions until al dente, then drain, reserving a mugful of pasta water.

2. 2

   While the pasta cooks, heat the olive oil in a wide frying pan over a medium-high heat. Add the chorizo and fry for 3-4 minutes until it releases its oils and begins to crisp.

3. 3

   Add the garlic and smoked paprika, stir for 30 seconds, then add the roasted peppers and chopped tomatoes. Simmer for 10 minutes until slightly thickened.

4. 4

   Add the drained pasta to the sauce, tossing well and loosening with a splash of pasta water if needed.

5. 5

   Scatter over the parsley and serve immediately.