Chorizo Pesto Pasta Bake by Max Fosh

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Step 1.

Preheat your oven to 180°C/356°F.

Step 2.

Chop your garlic and add it to a blender with the red peppers, sun-dried tomatoes, pine nuts, 2 tbsp of olive oil and most of the parmesan, leaving a handful to scatter over the pasta before baking. Give it a big old blend to get that delicious pesto consistency.

Step 3.

Bring a saucepan of water to a boil, add 1 tbsp of salt and cook the penne (see pack instructions).

Step 4.

Chop your chorizo and add it to a frying pan on a medium heat. Fry until crispy, then add the pasta to the chorizo. Pour in your pesto and fold everything together so it’s coated in the pesto.

Step 5.

Transfer the pesto pasta into a large baking dish. Slice up the mozzarella and sprinkle it onto the pasta with the rest of the parmesan.

Step 6.

Whack the dish in the oven for 15 minutes or until the cheese is completely melted and crispy.

Step 7.

Serve the pasta with a crack of black pepper and a pinch of chilli flakes. Chop up your basil for garnish and dig in!

Remember to cook the pasta al dente as to not overcook in the oven.

400g Penne Pasta
1 Chorizo Ring
200g Roasted Red Peppers
200g Sun-Dried Tomatoes 
50g Parmesan
50g Pine Nuts
150g Mozzarella
Bunch of Basil
2 Cloves of Garlic
2 Tbsp Chilli Flakes
Salt
Pepper
Olive Oil