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Pepper & Chorizo Pasta

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Serves  2

 

· 1 each, red, green and yellow peppers

· 150g (6oz) spaghetti

· ½ tablespoon olive oil

· 1 clove garlic, peeled and crushed

· 1 onion peeled and sliced

· 75g (3oz) chorizo sausage, thinly sliced

· 2 tablespoons freshly chopped parsley

· salt and freshly ground black pepper

· Parmesan cheese shavings to serve

 

 

Halve, core and deseed the peppers.  Preheat the grill to medium then cook, turning frequently, until the skins begin to char.

Place in a polythene bag until cool, then peel and discard the skins.  Cut the flesh into thin strips.

Cook spaghetti according to pack instructions.  Meanwhile heat the oil in a large frying pan and fry the onion and garlic for 3-4 mins.  Add the chorizo slices and cook until they begin to turn brown and crisp.  Stir in the pepper strips.

Drain the pasta and add to the frying pan with the parsley.  Toss well to mix and season to taste.  Serve on warmed plates, topped with Parmesan shavings and freshly ground black pepper.