John Myers
Ingredients for 2 servings:
- 1 onion(s), white
- 2 bell peppers, red and yellow
- 250 g penne rigate or other pasta
- salt water
- 250g chorizo
- 250g mozzarella
- ½ bunch basil
- 4 sprigs of oregano
- 1 tbsp tomato paste
- 125 ml vegetable stock
- 4 tbsp olive oil
- some salt and pepper
- 1 pinch(s) of sugar
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
Peel the onion and finely dice or chop. Wash, deseed, and finely dice the bell peppers. Cut the chorizo into thin slices. Drain the mozzarella and cut into smaller cubes. Wash the basil, spin dry, and roughly chop. Wash the oregano, spin dry, and finely chop. Cook the pasta in plenty of salted water according to the package instructions until al dente. Heat olive oil in a large pot, sauté the onion and tomato paste. Then add the bell pepper and chorizo and sauté for about three minutes. Deglaze with the stock, season with salt, pepper, and sugar, bring everything back to a boil, and simmer for another 2 minutes. Drain the pasta, add it to the sauce in the pot, and stir everything gently to combine. Finally, carefully fold the mozzarella into the pasta. Arrange the pasta on plates, sprinkle with the chopped herbs, and serve immediately while hot.
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