Step 1

Place the two whole bell peppers over a gas hob flame (using heat-proof tongs) or under the grill/broiler and grill until blackened and charred all over. Turn during grilling to ensure all the sides get done. They should be blackened in about 10-12 minutes. Once done, wrap in tin foil and allow to cool slightly in the foil (this will make removing the skin easier).

Step 2

Whilst the peppers are grilling you can cook the pasta and make the arrabiata sauce.

Step 3

Heat a large pan of water for the pasta, and cook the penne as per the pack instructions.

Step 4

In a large frying pan/skillet, heat the oil and add in the onion. Cook on a medium heat, stirring occasionally, for 2-3 minutes until the onions start to soften.

Step 5

Add in the chorizo, and cook for a further 3-4 minutes until the chorizo releases it's oils and start to darken.

Step 6

Now stir in the garlic and tomato puree, cook for 1 minute, then stir in the canned tomatoes, thyme, dried chilli flakes and sugar. Bring it to a gentle bubble and allow to simmer for 10 minutes.

Step 7

By now, the foil-wrapped peppers should have cooled a little. Place them on a chopping board, then remove and discard the charred skin. Slice up the peppers (discarding the seeds) and throw the chopped peppers into the arrabiata sauce.

Step 8

Drain the pasta, once cooked, and add the drained pasta to the arrabiata sauce. Stir together (I find it easier to use a spoon and a set of tongs for this) until the pasta is completely coated in the sauce.

Step 9

Stir in the mozzarella chunks, heat for a further minute and then turn off the heat.

Step 10

Sprinkle the arrabiata with a little parmesan, freshly ground black pepper, chilli flakes and some chopped spring onions (scallions). Serve straight from the pan.