Slice about ⅓ of the peppers into short strips. Set aside. Add remaining peppers to a food processor and whiz with tomato purée, sugar and some seasoning until smooth. Set aside.
Step 2
Bring a large pan of salted water to boil and cook pasta according to pack instructions until al dente. Drain, reserving a cupful of cooking water.
Step 3
Meanwhile, heat a large deep frying pan over medium heat. Add chorizo and fry until golden and some of the oil has been released into the pan, about 5min. Add prawns, garlic and chilli flakes and cook until prawns are pink. Add sherry, if using, and bubble for 30sec, then stir in reserved sliced peppers and pepper mixture. Bring to a simmer.
Step 4
Add spinach and drained pasta to frying pan and cook until spinach has wilted, adding a splash of reserved cooking water if looking a little dry. Check seasoning, sprinkle over parsley and serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
