Roasted Red Pepper Pasta With Chorizo - cooking recipe

Ingredients

2-3 tbsp olive oil
2 lbs red peppers, halved lengthwise and deseeded
1/2 lb lasagna sheets
1/2 lb chorizo, sliced
1/3 lb onions, peeled and coarsely diced
3-4 cloves garlic, peeled and finely chopped
6 sprigs fresh thyme
2/3 cup vegetable stock
1/4 lb mozzarella cheese, cubed

Preparation

To make the roasted red peppers, brush a piece of aluminum foil lightly with oil and place it on a baking sheet. Arrange the peppers on it with the cut sides down. Cook them under a preheated broiler for about 10 mins. Cover them with a damp dish towel and let them rest for 5-10 mins. Remove the skin and slice them into chunks.
Break the lasagna sheets into pieces and cook them in salted boiling water for 7-8 mins. Drain and rinse them well with cold water.
Heat the oil in a pan and saute the chorizo, onions, garlic and 5 sprigs of thyme, stirring. Pour in the stock, add the peppers and simmer, covered, for 4-5 mins then add the pasta. Season to taste, fold in the mozzarella and garnish with the remaining thyme.