Ingredients

• 1 onion

• 1 red pepper

• 1 green pepper

• 30ml/2 tbsp olive oil, plus extra for tossing the pasta

• 800g/1 3/4 lb canned chopped tomatoes

• 30ml/2 tbsp tomato puree

• 10ml/2 tsp paprika

• 175g/6 oz pepperoni or chorizo

• 45ml/3 tbsp chopped fresh parsley

• 450g/1 lb green pasta spirals

• salt and ground black pepper

Serves 4

Method:

1. Chop the onion. Halve and seed the peppers, removing the cores, then cut the flesh into dice.

2. Heat the oil in a saucepan and cook the onion for about 2 minutes until beginning to color. Stir in the peppers, tomatoes, tomato puree and paprika, bring to the boil and simmer uncovered for 15-20 minutes until the sauce is reduced and thickened.

3. Slice the sausage and stir into the sauce with about half the chopped parsley. Season to taste with salt and pepper.

4. While the sauce is simmering, cook the pasta in plenty of boiling salted water according to the instructions on the packet. Drain well.

5. Toss the pasta with the remaining parsley in a little extra olive oil. Divide among warmed bowls and top with the sauce.