Ingredients

The following ingredients have 6 Servings
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 5 1/4 cups (400g) dried penne pasta (use gluten free if required)
  • 1 tbsp olive oil
  • 1 white or brown onion ((peeled and chopped))
  • 7 oz (200g) chorizo, sliced (usually gluten free, but check if required)
  • 2 cloves garlic ((peeled and minced))
  • 1 tbsp tomato puree/paste
  • 14 oz (400g) tinned chopped tomatoes
  • 1 tsp dried thyme – or 3 stalks of fresh thyme
  • 1 tsp heaped of dried chilli flakes ((you can add more or less depending on how much you like chillies))
  • 1 tsp sugar
  • 8 3/4 oz (250g) mozzarella
  • 3 tbsp finely grated parmesan cheese
  • 1/2 tsp Freshly ground black pepper
  • 2 chopped spring onions (scallions)

Instruction

  • Place the two whole bell peppers over a gas hob flame (using heat-proof tongs) or under the grill/broiler and grill until blackened and charred all over. Turn during grilling to ensure all the sides get done. They should be blackened in about 10-12 minutes. Once done, wrap in tin foil and allow to cool slightly in the foil (this will make removing the skin easier).
  • Whilst the peppers are grilling you can cook the pasta and make the arrabiata sauce.
  • Heat a large pan of water for the pasta, and cook the penne as per the pack instructions.
  • In a large frying pan/skillet, heat the oil and add in the onion. Cook on a medium heat, stirring occasionally, for 2-3 minutes until the onions start to soften. 
  • Add in the chorizo, and cook for a further 3-4 minutes until the chorizo releases it's oils and start to darken. 
  • Now stir in the garlic and tomato puree, cook for 1 minute, then stir in the canned tomatoes, thyme, dried chilli flakes and sugar. Bring it to a gentle bubble and allow to simmer for 10 minutes.
  • By now, the foil-wrapped peppers should have cooled a little. Place them on a chopping board, then remove and discard the charred skin. Slice up the peppers (discarding the seeds) and throw the chopped peppers into the arrabiata sauce.
  • Drain the pasta, once cooked, and add the drained pasta to the arrabiata sauce. Stir together (I find it easier to use a spoon and a set of tongs for this) until the pasta is completely coated in the sauce. 
  • Stir in the mozzarella chunks, heat for a further minute and then turn off the heat.
  • Sprinkle the arrabiata with a little parmesan, freshly ground black pepper, chilli flakes and some chopped spring onions (scallions). Serve straight from the pan.