Step 1

Preheat oven to 450 degrees. Bring a large pot of water to boil with a large pinch of salt. Meanwhile, core, seed, and remove white veins from the read pepper, then cut into the strips. Mince or grate the garlic. Dice the chorizo into 1/4-inch pieces.

Step 2

Toss the peppers on the baking sheet with 1/2 tablespoon olive oil and season with salt and pepper. Roast for about 15 minutes, until soft and charred on the edges.

Step 3

Add the penne to the boiling water and cook for 9-10 minutes, until al dente.

Step 4

Meanwhile, heat 1/2 tablespoon olive oil in a large pan over medium heat. Add the chorizo and cook for about 4 minutes, until beginning to crisp. Add the garlic and cook for 30 seconds, until fragrant.

Step 5

Add the diced tomatoes and 1/2 teaspoon chili powder (or more if you like!) to the pan. Stir in 1/2 teaspoon sugar and season with salt and pepper. Simmer until the pasta and peppers are done.

Step 6

Drain the penne and add it to the sauce along with the roasted peppers. Toss to combine.

Step 7

Divide among bowls and sprinkle with Parmesan cheese.