Pasta!

Here in Spain, peppers are super cheap, especially at the local outdoor market (4 huge peppers for 1€, ~$1.30), so I've been putting them in most of the stuff I cook, and I cook about 80% of the meals.
I've created a delicious recipe for pasta sauce in an attempt to satiate Michelle's deep abiding love for pasta. Since inception, I've made it at least once a week.



1 chorizo (a bratwurst size Spanish pork sausage)
1 large red bell pepper
1 large spicy Italian pepper
1 medium sized onion
1 carton of tomato sauce with olive oil (about a cup and a half. I can just buy it at the store, and it is not as good with just plain tomato sauce)
dried powdered garlic
oregano
mozzarella cheese (optional)

Cut the chorizo into small chunks a little larger than a centimeter a side and fry it in a pan until cooked. Drain the grease. Chop the pepper (being careful to remove the stems and seeds) and onion into ~.5 centimeter squares and add to the meat. Allow it to cook together for a few minutes until the vegetables are cooked (I like the peppers to be a little firm and crunchy). Add the tomato sauce and olive oil and allow it to simmer for a while and spice with oregano and garlic powder to taste. Serve hot over pasta (cooked) and top with mozzarella or like shredded cheese (I really like emmantal).

I've taken to chopping up our peppers and the appropriate proportion of onion and freezing them, making prep time only about 20 minutes.