Creamy spaghetti with peppers, chorizo and olive oil
Ingredients
- 500 g spaghetti
- 3 red peppers
- 100 g chorizo (spicy or mild, depending on your preference)
- 1 onion
- 4 gousses garlic
- 1,5 c. à soupe aged olive oil
- Salt, pepper
- Parmesan
Tip
Instructions
- Preheat the oven to 180°C.
Wash the peppers, place them on a baking tray with the garlic cloves (leave the skins on for cooking) and the onion (peeled and cut into 8 pieces), brush with matured olive oil and bake for 20 minutes.
- Once the peppers are cooked, take them out of the oven and leave them to cool.
Meanwhile, bring 2 litres of water to the boil with some coarse salt, then add the spaghetti and cook as per the instructions on the packet (minus 1 minute).
Peel the peppers and the chorizo (cut the chorizo into large chunks) and place everything in a blender with a little of the pasta cooking water, 1.5 tablespoons of matured olive oil, salt and pepper, then blend until smooth. Add a little of the pasta cooking water to refine the texture if necessary.
- Put this pepper and chorizo cream into a frying pan, heat it up and add the drained pasta; it should be coated in the cream.
Serve by drizzling a few drops of mature-flavoured olive oil over the dish and sprinkling with Parmesan.
Tip
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