- 400g orecchiette
- 2 tbsp olive oil
- 2 chorizo, sliced
- 2 x 400g tins cherry tomatoes
- 1 long red chili, deseeded and finely sliced
- 1/3 cup parsley leaves, chopped
- 200g Perfect Italiano Perfect Bakes
- Perfect Italiano Traditional Shaved Parmesan, to serve
| - Cook the orecchiette according to packet instructions, drain and set aside
- Preheat the oven to 180°C
- Heat the olive oil in a large deep sided pan over a medium heat. Add the chorizo and fry for 5 minutes. Add the cherry tomatoes and chili, and continue to cook for 3 minutes or until the tomatoes start to break down. Bring to a simmer and reduce the heat to low. Continue to cook for 5 minutes. Season with salt and pepper and add the parsley
- Add the drained pasta to the sauce and mix well to coat the pasta. Transfer the mixture to a baking dish and sprinkle over Perfect Italiano Grated Cheese. Carefully place in the oven and bake for 20-25 minutes or until golden brown
- Remove from the oven, and allow to sit for 5 minutes before serving with Perfect Italiano Traditional Shaved Parmesan
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