Chorizo, Cherry Tomato and Chili Orecchiette Bake

Prep: 5 minutes

Cook: 40 minutes

Serves: 4

Difficulty:

Cuisine:

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A wonderful way to cook with Orecchiette pasta, this easy chorizo bake is a winter warming meal that's even better topped with golden melted cheese.

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Chorizo, Cherry Tomato and Chili Orecchiette Bake

Ingredients:

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

Method:

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