Pasta / Recipes


  • 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.


Consumer, creator and photographer of food who loves to travel (and scuba dive!)

Recommended Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: