Smoky Chorizo & Tomato Pasta with Roasted Peppers

1. Bring a large pot of well-salted water to a boil. Cook the pasta according to packet instructions until al dente. Before draining, scoop out about 50ml of the starchy cooking water and set aside.

2. While the pasta cooks, heat the olive oil in a large frying pan over medium-high heat. Add the sliced chorizo and fry for 3–4 minutes, stirring occasionally, until it starts to crisp and release its deep red oil. Remove the chorizo with a slotted spoon and set aside, leaving the oil in the pan.

3. Add the sliced pepper to the chorizo-oil in the pan. Cook over medium-high heat for 4–5 minutes, turning occasionally, until softened and lightly charred at the edges. Remove and set aside with the chorizo.

4. Reduce the heat to medium. Add the diced onion to the same pan and cook in the remaining oil for 4–5 minutes until soft and translucent. Add the garlic and cook for another minute until fragrant.

5. Stir in the tomato paste and smoked paprika. Cook for 2 minutes, stirring constantly, allowing the paste to caramelise slightly and deepen in colour.

6. Add the fresh chopped tomatoes and dried herbs. Season with salt and pepper. Cook for 5–6 minutes, stirring occasionally, until the tomatoes break down into a thick, glossy sauce.

7. Return the chorizo and peppers to the pan and stir everything together. Add a splash of the reserved pasta water to loosen the sauce to a silky consistency.

8. Drain the pasta and add it directly to the pan. Toss well over low heat for 1–2 minutes so the pasta absorbs the sauce. Taste and adjust seasoning. Serve immediately.