Clean the bell pepper, cut in half and remove stem, white parts and seeds. Place them on a baking tray with baking paper and bake for about 20 to 30 min. at 200° C (the peppers should turn golden or even black). Once the peppers out of the oven, wrap them in the GN-Liner and let them cool. Once cooled, remove the peel.
Use a fondue pan to fry the garlic, shallot and pieces of bell pepper in the oven with some olive oil and season. Add the arrabiata sauce and mix everything.
Fry the chorizo slices without any fat until they are crispy. Add the chopped red pepper halfway through this cooking process of the chorizo. A lot of fat will come out. However, set this apart. Make sure that the bottom of the pan does not burn, because it will be used again later.
Reheat the Fusilli for 30 sec. in lightly salted boiling water and drain.
Pour the sauce into the pan with the chorizo and stir in the pasta. Add a bit of cooking fat and the grated manchego. Mix everything well and adjust the seasoning if necessary.
Arrange in warm soup dishes and garnish with some chopped parsley.
Cold line preparation
Follow the above steps until the chorizo is cooked and let everything cool down. Mix the cooled ingredients with the frozen pasta and add the cheese. This time, it is better not to add cooking fat of the chorizo as it will freeze due to the frozen pasta.
Dress in trays and decorate with some manchego shavings and chopped parsley.