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Chorizo & Mushroom Pasta Bake Recipe

   
 

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     Chorizo & Mushroom Pasta Bake

Category   Entrees - Maindishes
Sub Category   None
Servings   2-3

Ingredients
1 tbsp olive oil
100g penne or other tube shaped pasta
1 can of whole peeled tomatoes (usually 400g)
2 sprigs of oregano or thyme
2 cloves of garlic
Half brown onion
Dash of red wine (roughly 100ml)
1 chorizo, sliced into 0.5cm thickness
1 tbsp tomato puree
 
4 medium mushrooms
Handful of grated cheddar (or other) cheese
Salt and pepper

Instructions
1. Pre-heat oven to 210C. 2. Heat oil on medium frying pan on medium high, and cook onions until fragrant but not browned. 3. Add in garlic and chorizo and cook a further 5 minutes until the chorizo slightly colours. 4. Add in oregano, can of tomatoes, red wine and mushrooms, season with salt and pepper and cook for a further 20 minutes or until it’s the desired consistency. If too thick, you can add a little bit of water but remember to re-season to taste. If you find it too sour you can add in a bit of tomato sauce to taste, this will mellow out the sour taste. 5. Heat a medium saucepan with water and add a dash of salt to the water. Bring to the boil. 6. Cook pasta in the water until al dente, follow instructions on pasta packet for best cooking times. 7. Drain pasta well and then put into the frying pan and mix well in the prepared sauce. 8. Transfer to a bake tray and top with grated cheese. 9. Bake for roughly 10 minutes or until the cheese is golden brown. Serve hot.


Originally Submitted
10/18/2012





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