Fusilli with Spicy Tomato & Chorizo Sauce with Roasted Peppers

Serves 6


  • 1 red pepper, deseeded and quartered
  • 1 yellow pepper, deseeded and quartered
  • 4 tbsps. olive oil
  • 175 g/6 oz. / ¾ cup roughly chopped chorizo (outer skin removed) 2 garlic cloves, peeled and finely chopped
  • large pinch chilli flakes
  • 700 g/1 ½ lb/3 cups skinned and roughly chopped ripe tomatoes salt and freshly ground black pepper
  • 450 g/1 lb fusilli
  • basil leaves, to garnish
  • freshly grated Parmesan cheese, to serve


Preheat the grill/broiler to high. Brush the pepper quarters with 1 tablespoon of the olive oil, then cook under the preheated grill, turning once for 8-10 minutes 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.

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

Add the tomatoes, season lightly with salt and pepper, then cook gently for about 5 minutes until the tomatoes have broken down.

Lower the heat and cook for a further 10-15 minutes until the sauce has thickened. Add the peppers and heat gently for 1-2 minutes. Adjust the seasoning to taste.

Meanwhile, bring a large pan of lightly salted water to a rolling boil. Add the fusilli and cook according to the 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.

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