Mexican Chorizo and Pepper Pasta

Ingredients

• 200 g fusilli pasta
• 120 g Mexican chorizo
• 1 red bell pepper
• 1 yellow bell pepper
• 1/2 onion
• 400 g canned diced tomatoes
• 1 tsp smoked paprika
• 1 tbsp olive oil
• to taste salt
• to taste black pepper

Instructions

1. 1

   Cook the fusilli in salted boiling water according to package directions (about 10 minutes), then drain and set aside.

2. 2

   While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chorizo, breaking it up with a spoon, and sauté for 3‑4 minutes until browned.

3. 3

   Add the diced onion and sliced bell peppers to the skillet; cook for another 4 minutes until softened.

4. 4

   Stir in the canned diced tomatoes, smoked paprika, salt, and black pepper. Simmer the sauce for 5‑6 minutes, allowing flavors to meld.

5. 5

   Combine the cooked fusilli with the sauce, toss to coat evenly, and serve hot.