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Spicy Chorizo & Tomato Pasta Bake
This crowd-pleasing pasta bake is made with chorizo sizzled till golden, then stirred through a rich and velvety tomato sauce. Conchiglie – pasta shells – is the perfect pasta shape for this bake. The shells hold the sauce so you get plenty of flavour in every bite. Topped with Parmesan and baked until golden, it makes a rich, full-flavoured and indulgent dinner.
Ingredients
- 500g conchiglie
- 100g baby leaf spinach
- 300g cooking chorizo
- 4 garlic cloves
- A pinch of cayenne pepper
- 330ml cherry tomato passata
- 1 vegetable stock cube
- 50g grated Parmesan
- A handful of flat leaf parsley
Prep: 15 mins | Cook: 40 mins
Method
1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Bring a medium-sized pan of salted water to the boil. When the water is boiling, add the conchiglie pasta. Simmer for 10 mins till the pasta shells are cooked but still have some bite. Add the spinach for the final minute till wilted. Drain and set aside.
2. Meanwhile, use a sharp knife to slice down the middle of the chorizo sausages to open them out. Peel off the skin. Break the chorizo into small chunks. Peel and finely slice the garlic cloves.
3. Place an ovenproof pan on a medium-high heat. Add the chorizo. Fry, stirring often, for 5 mins till the chorizo is browned all over and plenty of oil has been released into the pan. Use a slotted spoon to lift the chorizo out of the pan and set aside on a plate.
4. There should be a thin layer of amber-coloured oil covering the base of the pan. If not, add a splash of olive oil to top it up. Turn the heat down to medium-low. Add the garlic and cayenne pepper and fry gently for 1 min till lightly golden and fragrant. Pour in the passata and season with a pinch of salt and pepper.
5. Sprinkle in the vegetable stock powder and pour in 125ml water. Return the chorizo to the pan. Stir well to mix. Gently simmer the mixture for 5 mins to allow the flavours to meld. Add the cooked pasta and toss well to coat the shells. Drizzle over 1 tbsp olive oil and sprinkle over the Parmesan.
6. Pop the pasta into the oven and bake for 15-20 mins till lightly golden and bubbling. Roughly chop the parsley leaves. When the pasta is ready, remove from the oven and scatter over the parsley leaves to garnish. Serve straight away.
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