Smokey Squash, Chorizo and Red Pepper linguine

Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, Smokey Squash, Chorizo and Red Pepper linguine. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Smokey Squash, Chorizo and Red Pepper linguine is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Smokey Squash, Chorizo and Red Pepper linguine estimated approx 1 hr.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have Smokey Squash, Chorizo and Red Pepper linguine using 12 ingredients and 6 steps. Here is how you cook that.

I took inspiration for this recipe from Matt Williams who shared his Mafaldine pasta butternut squash, pepper and bacon and decided to 'make it my own.' I didn't have any bacon so I used some chorizo and gave it a smokey twist too. I loved Matt's tip for adding extra crushed black pepper to the squash before roasting it to really draw out the flavour. This was a great bit of advice. We had lots leftover so enjoy it for lunch the following day too by which point the flavours had intensified.

Ingredients and spices that need to be Prepare to make Smokey Squash, Chorizo and Red Pepper linguine:

1. 1 butternut squash
2. 1 red pepper
3. 1 medium white onion - really finely chopped
4. 3 cloves garlic - crushed
5. 60 g diced chorizo
6. 2 tsp chipolte paste
7. Large handful of fresh chopped tomatoes
8. 1 tin top quality chopped tomatoes
9. Handful fresh basil leave chopped
10. Olive oil
11. Seasoning
12. Pasta of choice and Parmesan cheese to serve

Instructions to make to make Smokey Squash, Chorizo and Red Pepper linguine

1. Preheat the oven to 180 degrees c. Cut the squash into cubes. Place in a roasting tray. Coat in oil and season with salt and lots of black pepper. Roast for 40 minutes (or until soft). Midway through, add the chopped red pepper and roast with the squash.
2. Meanwhile prepare the sauce. Heat a tbsp oil over a medium / low heat and slowly fry the onion for 10 minutes or until soft. Then add the garlic and fry for another 2 minutes. Turn up the heat to medium and add the chorizo and fry until it starts to release its oily juices. This will take about 5 minutes.
3. Next add the chipotle paste and fry for a minute before adding the fresh tomatoes. Cook until soft. Finally add the tinned tomatoes plus 1/3 can of water. Season and simmer over a medium / low heat for 15 minutes.
4. Cook your pasta of choice, according to the packet instructions. Drain, holding back some of the pasta water.
5. Once the roasted vegetables are soft, remove from the oven and add to the sauce, along with the basil, seasoning and a little of the pasta water if needed to loosen the sauce.
6. Serve with parmesan cheese.

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