Classic Pasta

I know it's not a traditional Arrabiata but this is my delicious Penne Arrabbiata with melty mozzarella and spicy chorizo for a delicious twist on the classic. Check out my tips for roasting the peppers for a nice smoky finish!

Ingredients:

• 1 red bell pepper
• 1 yellow bell pepper
• 400 g (14 oz) dried penne pasta
• 1 tablespoon olive oil
• 1 onion peeled and chopped
• 200 g (7 oz) chorizo sliced
• 2 cloves garlic peeled and minced
• 1 tablespoon tomato puree (paste in USA)
• 400 g (14 oz) tinned chopped tomatoes
• 1 teaspoon dried thyme
• 1 heaped teaspoon dried chilli flakes
• 1 teaspoon sugar
• 250 g (8 ¾ oz) mozzarella, roughly torn

To Serve

• 3 tablespoons finely grated parmesan cheese
• 1/2 teaspoon black pepper
• 1 pinch chilli flakes
• 2 spring onions (scallions) sliced

Instructions

1. Place the two whole bell peppers on a grill tray and place under the grill (broiler). Alternatively, carefully place the two whole bell peppers over a gas hob flame (using heat-proof tongs).

2. 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.

3. Once blackened, wrap the peppers in tin foil and allow to cool slightly in the foil (this will make removing the skin easier).

4. Whilst the peppers are grilling you can cook the pasta and make the arrabbiata sauce.

Heat a large pan of water for the pasta and cook the penne as per the pack instructions.

5. 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.

6. Add in the chorizo and cook for a further 3-4 minutes until the chorizo releases its oils and start to darken.

7. Now stir in the garlic and tomato puree (paste), cook for 1 minute, then stir in the tinned tomatoes, thyme, dried chilli flakes and sugar. Bring it to a gentle bubble and allow to simmer for 10 minutes.

8. 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 arrabbiata sauce.

9. Drain the pasta, once cooked, and add the drained pasta to the arrabbiata 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.

10. Stir in the mozzarella chunks, heat for a further minute and then turn off the heat.

11. Sprinkle the arrabbiata with a little parmesan, freshly ground black pepper, chilli flakes and some chopped spring onions (scallions). Serve straight from the pan.