Roasted Red Pepper Pasta With Chorizo

1. 1

   To make the roasted red peppers, brush a piece of aluminum foil lightly with oil and place it on a baking sheet. Arrange the peppers on it with the cut sides down. Cook them under a preheated broiler for about 10 mins. Cover them with a damp dish towel and let them rest for 5-10 mins. Remove the skin and slice them into chunks.

2. 2

   Break the lasagna sheets into pieces and cook them in salted boiling water for 7-8 mins. Drain and rinse them well with cold water.

3. 3

   Heat the oil in a pan and saute the chorizo, onions, garlic and 5 sprigs of thyme, stirring. Pour in the stock, add the peppers and simmer, covered, for 4-5 mins then add the pasta. Season to taste, fold in the mozzarella and garnish with the remaining thyme.

* Per serving · 4 servings · Values may vary.

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