Chorizo pasta

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Chorizo pasta ready to bake

A quick and easy meal for all the family that is delicious!

Ingredients

• 350 g (12oz) penne pasta
• 250 g (9oz) mascarpone cheese
• 2 teaspoons wholegrain mustard
• 250 g (9oz) chorizo sausage chunks
• 200 g (7 oz) taleggio cheese, diced
• Salt & black pepper to season

Mise en place

• Preheat oven to 200c/400f/Gas mark 6

Method

1. Cook the pasta in a large pan of boiling salted water until just al la dente.
2. Drain the pasta and return to the pan. Stir in the mascarpone and mustard until the mascarpone melts.
3. Finally, stir in the taleggio and chorizo and season well. Transfer the mixture into an ovenproof dish and bake for approximately 15-20 mins, or until the top is golden brown.

Variations

• If you don't have taleggio cheese, try cheddar or gruyère.
• Use Polish kabanos instead of chorizo.
• Mix the spicy sausages with a little bacon or home smoked bacon.

We recently made a very nice variation of this recipe with the following adjustments:

• 2 x 200 g chorizo
• tagalitelle & penne mix
• Gruyère cheese & Cheddar cheese mix
• Small glass of dry sherry
• 2 chopped sweet peppers (red)

Serving suggestions

Great served with rocket salad.

Chef's notes

The chorizo and the cheese will release plenty of oil during the cooking so don't be tempted to add any olive oil to this dish or it will become too greasy.