Spicy Chorizo and Tomato Penne with Charred Red Peppers

This spicy chorizo and tomato penne brings together the bold, smoky flavors of Spanish chorizo with sweet charred red peppers and a tangy tomato sauce. The penne pasta perfectly catches the sauce, while a sprinkle of sharp Parmesan cheese balances the heat. It’s a satisfying weeknight dinner that comes together in just 35 minutes.

The key to this dish is charring the red bell pepper strips until they’re soft and slightly blackened, which adds a deep, smoky sweetness that complements the spicy chorizo. A touch of chili powder and garlic rounds out the sauce, making every bite irresistible. Serve it hot with extra Parmesan on top.

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Ingredients

1 unit Fresh Pork ChorizoView ingredient guideLike ingredientDislike ingredient

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

1 unit Red Bell PepperView ingredient guideLike ingredientDislike ingredient

1 can Diced TomatoesView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 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 the oven to 450°F. Bring a large pot of salted water to a boil. Meanwhile, core, seed and remove the white ribs from the red bell pepper, then cut into strips. Mince or grate the garlic. Dice the chorizo into 1/4-inch pieces.
2. Toss the pepper strips on a baking sheet with 1/2 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.
4. Meanwhile, heat the remaining 1/2 tablespoon olive oil in a large pan over medium heat. Add the chorizo and cook for about 4 minutes, until it begins to crisp. Add the garlic and cook for 30 seconds, until fragrant.
5. Stir in the diced tomatoes, 1/2 teaspoon chili powder (or more to taste), 1/2 teaspoon sugar and salt and pepper to taste. Simmer until the pasta and peppers are ready.
6. Drain the penne and add it to the sauce along with the roasted peppers. Toss to combine.
7. Divide among bowls and sprinkle with Parmesan cheese.

Recipe Tips

FAQ

Can I use a different type of pasta?

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

Can I make this dish vegetarian?

Absolutely! 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, adding a splash of water if needed.