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5 from 5 votes

Chorizo & Roasted Red Pepper Pasta

This punchy pasta salad is a taste delight, simple to make but with complex flavors.
Course Dinner
Cuisine Italian
Keyword easy dinner, easy recipe, peppers
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 937kcal
Author Erren Hart of Erren's Kitchen


  • 2 tablespoons olive oil
  • 1 pound dried pasta
  • 8 ounces chorizo sliced
  • 2 cloves of garlic chopped
  • 1 large onion chopped
  • 4-6 roasted red peppers from a jar
  • 6 ounces fresh mozzarella cubed
  • a good handful parsley chopped
  • ½ cup grated fresh Parmesan/Pecorino Romano plus extra to serve
  • salt and pepper to taste


  • Put a pan of water on over a high heat to boil.
  • When the water is boiling briskly, add the pasta and cook according to the package instructions, being careful not to overcook.
  • In a large frying pan, heat the oil, add the chorizo and cook for a minute or so, until heated through and the juices are stained red from the paprika in the chorizo.
  • Add the onion and cook until they become translucent (about 4-5 minutes).
  • Add the garlic and cook another minute.
  • Add the peppers and heat through.
  • Scoop half a mugful of pasta water from the pan, drain the remainder and add the pasta into the pan.
  • Add the mozzarella parsley, and grated cheese well and splash in the pasta water, to moisten.
  • Season to taste with salt & pepper.
  • Serve hot with extra grated cheese


Calories: 937kcal | Carbohydrates: 91g | Protein: 43g | Fat: 43g | Saturated Fat: 17g | Cholesterol: 91mg | Sodium: 1681mg | Potassium: 616mg | Fiber: 4g | Sugar: 4g | Vitamin A: 580IU | Vitamin C: 19.7mg | Calcium: 415mg | Iron: 3mg