This is what I cook when I don’t know what to cook. A simple and delicious fall back option. Another firm, family favourite. It incorporates the holy trinty of spicy chorizo, capsicum and chillies simmered in a tomato sauce.  I like to dress this pasta with lemon and coriander  to give it a fresh and zingy finish.

Chorizo, Capsicum and Tomato Pasta with Lemon and Coriander

Serves 4

500 g box of dried pasta, penne, fusilli or casarecce works best in this dish
500 g chorizo sausages, sliced on the diagonal
1 tablespoon olive oil
1 spanish onion, finely sliced
1 red capsicum (pepper) diced
1 green capsicum(pepper), diced
2 cloves garlic, minced
1 small red bullet chilli, minced
1 can crushed tomatoes
1 teaspoon sugar
1 teaspoon sweet paprika
zest and juice of 1 lemon
coriander, leaves stripped from stem to garnish

HEAT oil in a large frying pan. Sauté the chorizo slices until crisp and golden.

ADD red and green capsicum (peppers), onion, chilli and garlic in the pan. Sauté  stirring often. If necessary, add more olive oil to pan.

ONCE the onions are soft and translucent, add a can of crushed tomatoes, sugar and paprika. Stir and cook on medium-low for 10 minutes, being careful not to burn the sauce. Add a little water if sauce looks too dry.

WHILE the sauce is simmering,  bring a separate pan of water to a rolling boil.  Add pasta and cook until al dente – about 10 minutes. Drain.

ADD cooked pasta, lemon zest and juice to the sauce in the frying pan. Mix well to combine with the sauce.

GARNISH with fresh coriander leaves.