Spicy Chorizo and Tomato Penne with Charred Red Pepper

This spicy chorizo and tomato penne brings together the bold, smoky flavors of Spanish-style chorizo with sweet charred red pepper and a touch of heat from chili powder. The result is a hearty, satisfying pasta dish that’s perfect for a weeknight dinner.

Sharp Parmesan cheese balances the spice, while the penne absorbs the rich tomato sauce. Ready in just 35 minutes, this recipe is sure to become a favorite.

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Ingredients

6 ounce Fresh Pork ChorizoView ingredient guideLike ingredientDislike ingredient

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

1 unit Red Bell PepperView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

1 box Diced TomatoesView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Bring a large pot of salted water to a boil. Core, seed and remove white veins from the red bell pepper, then cut into thin strips. Mince or grate the garlic. Dice the chorizo into ¼-inch pieces.
2. Toss the red pepper strips on a baking sheet with ½ tablespoon olive oil and season with salt and pepper. Roast for about 15 minutes, until soft and charred on the edges.
3. Add the penne to the boiling water and cook for 9-10 minutes, until al dente. Drain.
4. Meanwhile, heat ½ tablespoon olive oil in a large pan over medium heat. Add the chorizo and cook for about 4 minutes, until beginning to crisp. Add the garlic and cook for 30 seconds, until fragrant.
5. Add the diced tomatoes and ½ teaspoon chili powder (or more to taste) to the pan. Stir in ½ teaspoon sugar and season with salt and pepper. Simmer until the penne and red pepper are done.
6. Drain the penne and add it to the sauce along with the charred red pepper. Toss to combine.
7. Divide the spicy chorizo and tomato penne among bowls and sprinkle with Parmesan cheese.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like rigatoni or fusilli works well in this dish.

Can I make this recipe vegetarian?

You can substitute the chorizo with a plant-based sausage or omit it and add extra vegetables like zucchini or mushrooms.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave.