1 Tbsp Olive oil
220 g Chorizo, sliced
2 cloves Garlic, minced
1 Green pepper, sliced
1 Red bell pepper, sliced
1 Yellow pepper, sliced
3 Tbsp Tomato pesto  
½ tsp dried Basil (optional)
½ tsp dried Oregano (optional)
1 Tbsp Seven Colours Grill Seasoning™
⅛ tsp Chilli flakes
¼ cup Pasta water
300 g Spaghetti or tagliatelle, cooked


Heat the olive oil in a large pan over medium heat. Add the chorizo and sauté the slices until they become crispy on the edges, then set aside to drain on a plate covered with paper towel. Add the garlic to the oil in the pan. Sauté for about 1 minute or just until the garlic is soft. Add the sliced peppers and continue to sauté for 5 to 7 minutes more, or until the peppers have just begun to soften. Add the tomato pesto, basil, oregano, Seven Colours Grill Seasoning™ and chilli flakes to the pan with the peppers. Add in the pasta water and stir to combine, allowing the sauce to heat through. Add the drained pasta to the pan, and stir until everything is combined and evenly coated in the sauce. Add the crispy chorizo and stir to combine again.
Tip: Serve warm with any grated cheese.