Spaghetti Creamy Bell Pepper Chorizo (Printable Version)

# What You Need:

→ Pasta

01 - 400 g spaghetti
02 - Salt, for boiling water

→ Bell Pepper Sauce

03 - 2 large red bell peppers
04 - 2 tbsp olive oil
05 - 2 cloves garlic, minced
06 - 1 small onion, chopped
07 - 120 ml heavy cream
08 - 1 tbsp tomato paste
09 - ½ tsp smoked paprika
10 - Salt and black pepper, to taste

→ Proteins

11 - 120 g chorizo sausage, sliced
12 - 250 g large shrimp, peeled and deveined

→ Garnish

13 - Fresh parsley, chopped
14 - Freshly grated Parmesan cheese (optional)
15 - Lemon wedges (optional)

# Steps to Follow:

01 - Preheat your oven to 220°C (430°F). Place the bell peppers on a baking tray and roast for 15–20 minutes, turning once, until the skins are blistered and charred. Remove, place in a bowl, cover, and let steam for 5 minutes. Peel and remove seeds, then roughly chop the flesh.
02 - Cook the spaghetti in a large pot of salted boiling water according to package instructions until al dente. Drain, reserving 120 ml (½ cup) of pasta water.
03 - While the pasta cooks, heat 1 tbsp olive oil in a skillet over medium heat. Add the chorizo and cook for 3–4 minutes until slightly crispy. Remove and set aside, leaving the oil in the pan.
04 - Add another 1 tbsp olive oil to the skillet. Sauté onion and garlic for 2–3 minutes until softened. Add the chopped roasted bell peppers and cook for 2 minutes more.
05 - Transfer the bell pepper mixture to a blender or food processor. Add the heavy cream, tomato paste, smoked paprika, salt, and pepper. Blend until smooth.
06 - Return the sauce to the skillet over low heat. Stir in the cooked chorizo and keep warm.
07 - In a separate pan, quickly sear the shrimp over high heat for 1–2 minutes per side until just cooked through. Season lightly with salt and pepper.
08 - Add the drained spaghetti to the sauce, tossing to coat. Add reserved pasta water as needed for desired consistency.
09 - Gently fold in the shrimp. Divide among plates, garnish with parsley and Parmesan, and serve with lemon wedges if desired.

# Additional Notes:

01 - For a smoky twist, use roasted yellow or orange peppers.
02 - Substitute turkey or vegetarian chorizo for a lighter or pork-free option.
03 - Adjust cream quantity for a lighter or richer sauce.
04 - Pair with a chilled white Rioja or Spanish Albariño.

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