Penne met paprikasaus en chorizo

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(2 personen)

200 gr penne
zout, peper
1 gele paprika in reepjes
2 1/2 eetlepel olijfolie
1 kleine gesnipperde ui
1 geperst teentje knoflook
100 gr chorizoworst in blokjes
250 ml Siciliana-saus (pot, Grand'Italia)
1/2 kleine geschilde citroen in stukjes

Kook de penne in ruim water met zout en 1/2 eetlepel olie volgens de
gebruiksaanwijzing beetgaar en laat ze uitlekken.
Schil de paprika met een dunschiller en snijd hem in reepjes.
Verhit 2 eetlepels olie en bak de paprika en de ui ± 10 minuten.
Bak de knoflook en de chorizo ± 5 minuten mee.
Voeg de Siciliana-saus, zout, peper en de citroen toe en laat de saus 5 minuten
zachtjes koken.
Meng de pasta met de saus.
Serveer er een salade bij van reepjes Romeinse bindsla, plakjes venkel,
champignons, Parmezaanse kaas en een dressing van mosterd, (sherry)-azijn en
olijfolie.