Recipes

Baked pasta with chorizo and Parmesan

Paul Flynn's face
Paul Flynn
Sat Jan 18 2020 - 05:55
Serves: 4
Course: Main Course
Cooking Time: 1 hr 0 mins
Ingredients
  • 300g dried pasta, fusilli or penne or rigantoni
  • 1 tin of tomatoes (240g)
  • 150ml cream
  • 3 cloves of garlic, chopped
  • A pinch of sugar
  • 1 chicken stock cube
  • 100g sliced chorizo, roughly chopped
  • 100g grated Parmesan
  •  

1 Pre-heat an oven to 180 degrees Celsius, or equivalent.

2 Cook the pasta as per the instructions on the packet.

3 Meanwhile blend the tomatoes, cream, garlic, sugar and chicken stock cube together.

4 When the pasta is cooked, drain it and put back in the pot, along with the sauce and the chorizo and grated Parmesan.

5 Season with salt and pepper to taste, and mix everything well.

6 Place into a baking dish and bake for 15-20 minutes, until hot and bubbling.

7 Serve with a lovely green salad.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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