Chorizo pasta: Difference between revisions
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===Recipe review=== | |||
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'''<span class="reviewTitle">Wow!</span>''' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | |||
<span class="reviewDesc">Well done. This was really good!</span> <span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | |||
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Revision as of 08:07, 13 August 2020
Recipe review
Wow!
5/5
Well done. This was really good! The Judge
| Chorizo pasta | |
|---|---|
 |
| Chorizo pasta - It looks dry, but it was not, very rich with lots of nice crispy edges! | |
| Servings: | Serves 4 |
| Calories per serving: | 965 |
| Ready in: | 40 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 30 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 25th October 2012 |
A quick and easy meal for all the family that is delicious!
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
- Cook the pasta in a large pan of boiling salted water until just al la dente.
- Drain the pasta and return to the pan. Stir in the mascarpone and mustard until the mascarpone melts.
- 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
- tagliatelle & 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.
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