Roasted capsicum and chorizo pasta

Ingredients

• 2 red capsicums (about 500g)
• 2 ripe tomatoes (about 500g)
• 2 tbs olive oil
• salt and pepper
• 400g dried thin spaghetti
• 4 chorizo sausages, sliced thinly
• 1 bunch broccolini, cut into 5 cm lengths
• 1/2 cup shredded fresh basil
• parmesan, to serve

Directions

1. Preheat oven to 200C and place capsicums and tomato on a lined baking tray. Drizzle with oil and season well. Bake whole in oven for 1 hour and then set aside for 10 minutes to cool.
2. Remove the skin and seeds from the capsicum and place with tomato in a blender and whizz until smooth.
3. Cook pasta as per packet directions. Drain and return to pan.
4. Meanwhile, cook sausages in a pan until golden and crisp. Also ocok the broccolini in microwave for 2 minutes until just tender.
5. Add sausages, broccolini and capsicum puree to pasta. Stir through basil and serve with parmesan cheese.