Roasted capsicum and chorizo pasta


  • 2 red capsicums (about 500g)
  • 2 ripe tomatoes (about 500g)
  • 2 tbs olive oil
  • salt and pepper
  • 400g dried thin spaghetti
  • 4 chorizo sausages, sliced thinly
  • 1 bunch broccolini, cut into 5 cm lengths
  • 1/2 cup shredded fresh basil
  • parmesan, to serve


  1. Preheat oven to 200C and place capsicums and tomato on a lined baking tray. Drizzle with oil and season well. Bake whole in oven for 1 hour and then set aside for 10 minutes to cool.
  2. Remove the skin and seeds from the capsicum and place with tomato in a blender and whizz until smooth.
  3. Cook pasta as per packet directions. Drain and return to pan.
  4. Meanwhile, cook sausages in a pan until golden and crisp. Also ocok the broccolini in microwave for 2 minutes until just tender.
  5. Add sausages, broccolini and capsicum puree to pasta. Stir through basil and serve with parmesan cheese.

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