Chorizo Pasta Bake
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Level up your weeknight dinner with this tasty recipe!
Ingredients
This recipe was sourced from A Fork And A Pencil. For more creative recipes, check out our forum here!
Ingredients
- 150g (1½ cups) orecchiette
- 2 slices sourdough bread (for 1½ cups crumbs)
- 25g (¼ cup) Parmesan cheese, finely grated
- 1 shallot or small onion, diced
- 1 clove garlic
- 100g (4oz) chorizo, cut into small pieces
- 200g (1 cup) canned diced tomatoes
- 1 tablespoon tomato paste
- sea salt flakes
- freshly ground black pepper
- 1 teaspoon butter, for greasing
- 200g (7oz) fresh mozzarella, chopped
- Put the pasta in a large bowl and cover it with water from a recently boiled kettle. Leave for 30 minutes, stirring occasionally, while you get on with the rest of the recipe.
- Tear the bread into small pieces and place in a bowl. Add the Parmesan, mix together and set aside.
- In a large, heavy-based pan, warm the oil over medium heat and cook the shallot. When it starts to become translucent, grate in the clove of garlic and add the little pieces of chorizo. Cook until the chorizo starts to brown and crisp up.
- Stir in the tomatoes, tomato paste and ½ cup water. Let it come up to a gentle bubble and cook for 5 minutes until slightly thickened. Taste and season with salt and pepper. If your tomatoes are very acidic, add a pinch of sugar.
- Set your oven to 220°C (425°F) and butter a baking dish.
- Drain the pasta (or lift it out with a strainer) and add it to the sauce, mixing until well coated. Stir in three-quarters of the mozzarella and transfer to the baking dish. Sprinkle the bread and Parmesan mixture over the top and dot with the remaining pieces of mozzarella.
- Bake for 20 minutes, until the top is golden brown and bubbling. Remove from the oven and let it rest for 5–10 minutes before serving.
An easy dish to make! Image Credit: A Fork And A Pencil
This recipe was sourced from A Fork And A Pencil. For more creative recipes, check out our forum here!
