How to Make It
Bring a large pot of generously salted water to a boil. Add pasta and cook until al dente, 7 to 8 minutes. Measure 1 cup pasta cooking water into a small bowl, and set aside. Drain pasta; transfer to a large bowl.
While pasta cooks, process hazelnuts in a food processor until finely ground. Add bell peppers, oil, tomato paste, vinegar, garlic, and 1 teaspoon salt; process until smooth. With the food processor running, gradually add reserved cooking water, processing until smooth.
Stir three-fourths of hazelnut sauce into hot pasta in bowl. Let pasta mixture cool, stirring occasionally, until room temperature, about 30 minutes.
Add remaining hazelnut sauce and 1/2 teaspoon salt to pasta mixture. Stir in chorizo and raisins. Transfer to a serving platter. Drizzle with oil and top with mint.