Creamy roasted red pepper and chorizo pasta

This is an EPIC sauce that can be used for lots of dishes not just pasta !

Serve it with chicken, fish or even just as a lunch dish with some crunchy white bread

Lasts for 4 days in the fridge a true midweek winner

ingredients:

250/300g of fusilli

2 red peppers roasted (keep those roasting juices)and deseeded them

1 tbsp of olive oil

1 stick of chorizo diced

3 cloves of garlic finely chopped

1 large white onion sliced

1 dessert spoon of oregano

splash of red wine optional

200 ml of tomato passata

2 tbsp of mascarpone

heaps of Parmesan

some fresh basil

method:

To begin combine the red pepper +roasting juices, salt +pepper, oil and one clove of the chopped garlic in a food processor and blitz until there are no lumps ….. TASTE make sure your are happy with seasoning etc

cook pasta in a big pot of salted water

next heat a dry pan and gently fry the chorizo until the oils start running and the become LIGHTLY coloured

remove the chorizo lower the heat and lash in the onion, garlic and oregano…season it (easy on the salt) let it sweat until soft (could add a splash of red wine here)

when the onions are soft pour in the red pepper sauce followed by the passata and then mascarpone, stir to combine then allow simmer for a few mins

TASTE AND CHECK SEASONING ETC

stir in a load of parmesan some fresh basil and cracked black pepper

At this stage your pasta should be ready soooo just ladle it across to the sauce pan adding a few sloshes of pasta water give it a good stir

finish with a good grate of parmesan and more fresh basil