Ingredients
- 1 red bell pepper
- 1 yellow bell pepper
- 1 onion
- 1 clove of garlic
- 100 g spicy chorizo (Spanish pepper salami)
- 1 ts smoked ground paprika
- 250 g sieved tomatoes (tin)
- 200 ml water
- 200 g penne
- 1 bay leaf
- 75 g grated Parmesan
- salt, pepper
- olive oil
Preparation
1. Clean the bell peppers and cut into quarters. Place inside the shallow pot, skin side facing up. Place the Navigenio overhead and switch to the high level, bake for approx. 10 minutes until the skins of the bell peppers are dark brown and start to blister.
2. Remove from the pot, put on a platter with the skin side facing up, cover with wet paper towel and let cool completely. Peel off the skin of the bell peppers afterwards and cut into bite-sized pieces.
3. Peel and finely cut the onion and garlic. Halve the chorizo lengthwise and peel off the skin. Cut the sausage into slices.
4. Add the diced onion and garlic to the tall pot, place the pot on the Navigenio and heat on level 6 up to the roasting window, switch to level 2, add the chorizo and roast everything.
5. Add ground paprika and roast briefly, then add tomatoes, water, penne, and bay leaf and mix. Cover with Secuquick softline and close.
6. Heat on level 6 up to the soft window, switch to level 2 and cook for approx. 1 minute in the soft area. At the end of cooking time, put the pot in the inverted lid and allow it to depressurize by itself.
7. Remove Secuquick, remove the bay leaf, fold in the Parmesan and bell pepper pieces. Season to taste with salt, pepper and olive oil.
Tip
- The roasted bell peppers are much more aromatic and also much easier to digest thanks to the removed skin.
This recipe has been tested and approved by AMC.
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