Bell Pepper Pasta with Chorizo ​​and Mozzarella

Summary

Ingredients

• 1 onion (s), white
• 2 bell peppers, red and yellow
• 250 g penne riate or other pasta
• Salt water
• 250 g chorizo
• 250 g mozzarella
• 0.5 ½ bunch basil
• 4 stems oregano
• 1 tablespoon tomato paste
• 125 ml vegetable stock
• 4 tablespoon olive oil
• some salt and pepper
• 1 pinch (s) sugar

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Instructions

1. Peel the onion and cut or chop it into fine cubes. Wash, core and cut the peppers into small cubes. Cut the chorizo into thin slices. Drain the mozzarella and cut into smaller cubes.
2. Wash the basil, spin dry and roughly chop. Wash the oregano, spin dry and finely chop. Cook the pasta in plenty of salted water according to the instructions on the package until al dente.
3. Heat the olive oil in a large saucepan and sauté the onion and tomato paste. Then add the paprika and chorizo and cook for about three minutes. Deglaze with the broth, season with salt, pepper and sugar and bring to the boil again and simmer for 2 minutes.
4. Drain the pasta, add to the sauce in the saucepan and stir everything carefully. Finally, carefully fold the mozzarella into the pasta.
5. Arrange the pasta on plates, sprinkle with the chopped herbs and serve immediately hot.