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.
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