Ingredients 1 Box (500g) Penne 500 g Fresh Spicy (Hot) Pork Chorizo, casing removed 1 Small Yellow Onion, diced 1 Can 28oz Diced Tomato, drained 2 Cloves Garlic, chopped ½ tsp Dried Oregano 2 tsp Dried Basil 1 tsp Red Pepper Flakes 3 Tbsp Tomato Paste ½ Cup White Wine 300 g Mozzarella Cheese, grated 120 g Parmigiano-Reggiano Cheese, grated 5 Tbsp Olive Oil Freshly Ground Black Pepper Sea Salt to taste Method Preheat the oven to 400˚F. Cook the penne as per manufacturer instructions. Drain the pasta and set aside. In a large pan over moderate to high heat, cook the chorizo with olive oil. Break the meat apart with a spatula and reduce the heat to low. Then toss in the onion and garlic. Season the mixture with oregano, basil, pepper flakes, sea salt and some freshly ground black pepper. Add diced tomato, tomato paste, and white wine and bring the mixture to a boil, reduce the heat and cook until the sauce is fairly thick. Mix the meat mixture with pasta, mozzarella cheese and half of the Parmigiano- Reggiano cheese and stir until well combine. Transfer the mixture to baking dish and top with Parmigiano-Reggiano cheese and bake in the oven for about 20 minutes or until golden brown on top. Serve warm. |