It's Wednesday so let's have some quick and easy pasta

Had to be a quick one tonight as it was a work day, so I decided to make a Chorizo and Red Pepper sauce with Conchiglione.  Turned out really well and a big hit with the family, so thought I should get the recipe down before I forgot how to do it!  Here it is, this serves three people:

Ingredients

2 Red Peppers sliced into thin strips and halved
1 Red onion thickly sliced
Olive oil
75g thinly sliced Chorizo cut into small squares - I used three quarters of a packet normally put in sandwiches
4 cloves Garlic, crushed and chopped
12 sage leaves chopped across their width
A tablespoon of red vinegar
3 large tomatoes, chopped finely
200g Conchiglione

Method

Preheat the oven to 220 C.   Line a deep sided metal baking tray with foil and add the Red Onion and Red Pepper.  Drizzle them with olive oil and a little salt, then once the oven is hot place them on the top shelf and bake until slightly charred, approximately 30 minutes.

Meanwhile, heat a small amount of olive oil in a frying pan, add the Chorizo and cook over a medium head for a few minutes.  Now add the chopped garlic and sage and cook until the garlic starts to brown.  Now add the tomatoes and the vinegar and cook until the tomatoes have broken down, most of the liquid has dissolved and the sharpness of the vinegar has gone.  Keep it just warm while the onion and peppers finish cooking.

Once the onion and peppers are just starting to brown, boil a pan of water and cook the Conchiglione - dried takes about 10 minutes, but follow the instructions on your packet.

Finally, add the onions and peppers to the Chorizo and tomato sauce, drain the pasta and then combine them together.  Serve hot and enjoy. - we did!