One-pot pasta with chorizo, peppers, mango and lemon

Ingredients for 3 servings:

• 225 g pasta (maccheroncini) or other pasta with a short cooking time
• 150 g mild chorizo
• 1 bell pepper(s), red
• 1 mango(s), ripe
• 1 m.-sized onion(s)
• 2 garlic cloves
• ½ lemon(s), juice and zest
• 400 g tomatoes, chopped, from the can
• 500 ml beef broth
• 2 tsp tomato paste
• 1 tsp Sriracha sauce
• 1 tbsp sage, dried
• 2 tsp rosemary, dried
• 1 tsp, heaped paprika powder, smoked
• 1 tsp, levelled sugar
• n. B. Pfeffer
• 1 tsp olive oil
• 30 g Parmesan cheese, in one piece
• some basil leaves

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Score the chorizo ​​lengthwise with a knife, peel, halve lengthwise, and then slice. Wash the bell peppers, remove the stalk, core, and white inner membrane, then cut into strips. Peel the mango, cut the flesh lengthwise past the core, and then dice. Peel and finely dice the onion. Peel and press or finely chop the garlic. Wash the lemon with hot water and grate it. Set the zest aside. Squeeze the lemon and collect the juice. Heat olive oil in a pan and cook the chorizo ​​pieces for about 4 minutes at about 3/4 of the heat. Then add the garlic to the pan along with the onions and bell peppers and sauté for another 4-5 minutes. Add the tomato paste and sugar and stir to combine. Add the mango pieces and sauté everything for about 1 more minute. Deglaze with the beef stock. Add the canned diced tomatoes, chili sauce, smoked paprika, sage, and rosemary, and bring to a boil. Then add the raw pasta and cook, covered, over medium heat for about 5 minutes. Now add the lemon juice and lemon zest, and let everything simmer uncovered for a few more minutes, until the pasta is al dente and the sauce has the right consistency. Finally, season with pepper. When serving, sprinkle with freshly grated Parmesan cheese and chopped basil leaves. Notes: If you don’t have chili sauce, use chili flakes, but only use half the amount specified for the chili sauce. The lemon gives the dish a fresh, fruity, tangy note, which is somewhat balanced by the sweetness of the mango. The rendered chorizo ​​and smoked paprika add a distinct paprika and smoky note, which the chili sauce adds a slight spiciness. The herbs enhance the Mediterranean flavor of the dish. There should already be enough salt in the dish from the chorizo ​​and the beef broth.