Rotini with Chorizo and Peppers Recipe

by Daniel Saraga

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Rotini with Chorizo and Peppers

• 1 box (375g) whole wheat rotini
• 2 tbsp olive oil
• ½ kilo chorizo, casings removed
• 3 bell peppers (different colours), thinly sliced
• 1 oninon, thinly sliced
• 4 garlic cloves, minced
• 1 tbsp fennel seeds, ground with a mortar and pestle
• 2 pinches chili pepper flakes
• 1 can (800 ml) crushed tomatoes
• salt and pepper
• parmesean cheese

Cook the pasta until al dente according to instructions.

While the pasta is boiling, heat a dutch oven with olive oil over medium heat and add sausage. Cook until browned.

Add peppers, onions, garlic, fennel, chili flakes and saute until vegetables start to soften.

Add crushed tomatoes and bring to a simmer for 5-6 minutes.

Drain the pasta and add ½ cup of the water to the sauce and stir.

Add pasta to the sauce, toss and serve.

Garnish with parmesean cheese.

Recipe mostly from Girlichef.

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