Pasta with Roasted Vegatables and Chirozo

This is one of those recipes that shows that spicy doesn’t necessarily mean hot (however, if you do want to spice up this dish, you can always add a dash of Tabasco). Although there is a long cooking time, most of this is preparation or unattended oven baking – this recipe involves very little effort indeed. Serve with a nice glass of Rioja…..

Cooking Time – approx 2 hours

Serves 2


  • 2 Courgettes, cubed
  • 1 small Aubergine, cubed
  • 1 large Red Onion, sliced
  • 1 Red Pepper, chopped
  • 5 Plum Tomatoes, halved
  • 4oz Chirozo, diced
  • Olive Oil
  • Fresh Herbs (oregano, thyme, etc)
  • Salt & Pepper to taste
  • 1/2 tsp Paprika
  • Pasta for 2, freshly cooked
  • 5 oz Mozzerella, diced


  • Put courgettes and aubergines in a colinder, sprinkle with salt and leave to drain in the sink for approx 1 hr. Rinse thoruoghly and dry well in a tea-towel, squeezing as much liquid out as possible
  • In a baking tray, add the chirizo, onions, pepper, herbs, paprika, aubergine and courgette. Season with salt & pepper and drizzle well with olive oil. Stir well and bake in a preheated oven (200*C) for approx 1 hr or until dried out , stirring every 15 minutes
  • Stir into pasta with mozzerella, season to taste and leave to stand for a couple of minutes before serving

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