Spicy Chorizo & Tomato Penne

🥘 Ingredients

• chili powder
  ½ tsp
• diced tomatoes
  14 oz
• fresh pork chorizo
  10 oz
• garlic
  2 clove
• olive oil
  1 tbsp
• parmesan cheese
  ¼ cup
• penne pasta
  8 oz
• pepper
  pinch unit, pinch unit
• red bell pepper
  1 unit
• salt
  pinch unit, pinch unit, pinch unit
• sugar
  ½ tsp

🍳 Cookware

• baking sheet
• large pan

1. 

   1

   Preheat oven to 450 degrees. Bring a large pot of water to boil with a large pinch of salt . Meanwhile, core, seed, and remove white veins from red bell pepper , then cut into strips. Mince garlic . Dice fresh pork chorizo into 1/4-inch pieces.

   salt: pinch unit, red bell pepper: 1 unit, garlic: 2 clove, fresh pork chorizo: 10 oz
2. 

   2

   Toss the peppers on a baking sheet with ½ tablespoon olive oil and season with salt and pepper . Roast for about ⏱️ 15 minutes , until soft and charred on the edges.

   olive oil: 1 tbsp, salt: pinch unit, pepper: pinch unit
3. 3

   Add penne pasta to the boiling water and cook for ⏱️ 10 minutes , until al dente.

   penne pasta: 8 oz
4. 

   4

   Meanwhile, heat ½ tablespoon olive oil in a large pan over medium heat. Add the chorizo and cook for about ⏱️ 4 minutes , until beginning to crisp. Add the garlic and cook for ⏱️ 30 seconds , until fragrant.
5. 5

   Add diced tomatoes and ½ teaspoon chili powder to the pan. Stir in ½ teaspoon sugar and season with salt and pepper . Simmer until the pasta and peppers are done ⏱️ 5 minutes .

   diced tomatoes: 14 oz, chili powder: ½ tsp, sugar: ½ tsp, salt: pinch unit, pepper: pinch unit
6. 

   6

   Drain the penne and add it to the sauce along with the roasted peppers. Toss to combine.
7. 7

   Divide among bowls and sprinkle with parmesan cheese .

   parmesan cheese: ¼ cup