Roasted Red Pepper Pasta With Chorizo

• 2-3 tbsp olive oil
• 2 lbs red peppers, halved lengthwise and deseeded
• 1/2 lb lasagna sheets
• 1/2 lb chorizo, sliced
• 1/3 lb onions, peeled and coarsely diced
• 3-4 cloves garlic, peeled and finely chopped
• 6 sprigs fresh thyme
• 2/3 cup vegetable stock
• 1/4 lb mozzarella cheese, cubed

1. To make the roasted red peppers, brush a piece of aluminum foil lightly with oil and place it on a baking sheet. Arrange the peppers on it with the cut sides down. Cook them under a preheated broiler for about 10 mins. Cover them with a damp dish towel and let them rest for 5-10 mins. Remove the skin and slice them into chunks.
2. Break the lasagna sheets into pieces and cook them in salted boiling water for 7-8 mins. Drain and rinse them well with cold water.
3. Heat the oil in a pan and saute the chorizo, onions, garlic and 5 sprigs of thyme, stirring. Pour in the stock, add the peppers and simmer, covered, for 4-5 mins then add the pasta. Season to taste, fold in the mozzarella and garnish with the remaining thyme.

olive oil, red peppers, lasagna sheets, chorizo, onions, garlic, thyme, vegetable stock, mozzarella cheese

Taken from recipes-plus.com/api/v2.0/recipes/17542 (may not work)