Chorizo, Cherry Tomato and Chili Orecchiette Bake

INGREDIENTS:
  • 400g orecchiette
  • 2 tbsp olive oil
  • 2 chorizo, sliced
  • 2 x 400g tins cherry tomatoes
  • 1 long red chili, deseeded and finely sliced
  • 1/3 cup parsley leaves, chopped
  • 200g Perfect Italiano Perfect Bakes
  • Perfect Italiano Shaved Parmesan, to serve
METHOD:
  1. Cook the orecchiette according to packet instructions, drain and set aside
  2. Preheat the oven to 180°C
  3. Heat the olive oil in a large deep sided pan over a medium heat. Add the chorizo and fry for 5 minutes. Add the cherry tomatoes and chili, and continue to cook for 3 minutes or until the tomatoes start to break down. Bring to a simmer and reduce the heat to low. Continue to cook for 5 minutes. Season with salt and pepper and add the parsley
  4. Add the drained pasta to the sauce and mix well to coat the pasta. Transfer the mixture to a baking dish and sprinkle over Perfect Italiano Grated Cheese. Carefully place in the oven and bake for 20-25 minutes or until golden brown
  5. Remove from the oven, and allow to sit for 5 minutes before serving with Perfect Italiano Shaved Parmesan

https://myfoodbook.com.au/recipes/show/chorizo-cherry-tomato-and-chili-orecchiette-bake

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