D'Orsogna Chorizo, Tomato & Basil Pasta
Preparation time is 15minutes
Cook time is 50minutes
Total time is 1hours 5minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 2 D'Orsogna Chorizo, thinly sliced
- 1tablespoons extra virgin olive oil
- 1 red onion, cut into thin slices
- 3 cloves garlic, crushed
- 8 cherry tomatoes , cut in half
- 375grams penne rigate
- 420grams jar of cherry tomato and parmesan pasta sauce
- 2 cups chicken style liquid stock
- 1/3 cup fresh basil leaves, chopped
- 2/3 cup cheddar, grated
- 1/3 cup basil pesto
- 1tablespoons fresh basil leaves (to serve)
Nutrition per serving
3350kJ / 798Cal
3350 Kilojoules or 798 Calories
39% of daily energy intake*
Protein
26.8grams
Fat
40.2grams
Carbs
78.5grams
Sugars
10.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 200C/180C fan-forced. Heat oil in a 5cm-deep, baking dish over medium-high heat. Add onion and chorizo. Cook, stirring, for 5 minutes or until onion is softened. Add garlic. Stir to combine. Remove from heat.
Step 2 of 3
Add pasta, pasta sauce, stock and chopped basil to chorizo mixture. Season with salt and pepper. Stir to combine. Top with cheese. Cover dish with foil. Bake for 30 minutes. Remove foil. Bake for 15 minutes or until cheese is golden and pasta is tender. Stand for 10 minutes.
Step 3 of 3
Dollop pesto over pasta bake. Sprinkle with extra basil leaves. Serve.
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