Pasta Salad with Chorizo and Romesco Sauce

Ingredients

• • 4 red bell peppers
  • 3/4 lb (340 g) fusilli or other short pasta
  • 1/2 cup (80 g) blanched almonds, roasted and chopped
  • 1/3 cup (75 ml) olive oil
  • 2 tbsp (30 ml) tomato paste
  • 1 tbsp (15 ml) sherry vinegar or red wine vinegar
  • 1 garlic clove, peeled
  • Tabasco-style sauce, to taste
  • 5 oz (140 g) dried chorizo sausage, cut into small dice
  • 1/3 cup (15 g) flat-leaf parsley leaves, finely chopped