Red capsicum and chorizo pasta

1 onion, chopped
1 clove garlic, crushed
2 large serving spoons marinated red capsicums (antipasto)
1 chorizo, sliced
ricotta
olive oil



Fry the onion and garlic in a pan until it starts to colour.
Add the chorizo and cook until it is starting to brown.
Add the capsicum and a good lug of olive oil.
When the pasta is cooked, drain and pour into the pan. Fry for a couple of minutes, pouring through a little of the cooking water, and some extra olive oil. Toss it around so all the flavours are mixed through.
Serve with some crumbled ricotta over the top and a good crack of salt and pepper.

Grublover comment
I made this delicious simple sauce yesterday when I bought my pasta maker. It is so simple and the flavours are so nice and it compliments the fresh pasta so well. An absolute winner. Check out the link for making fresh pasta.