BAKED FUSILLI WITH TOMATO, CREAM AND CHORIZO

Overview

This is a handy dish to make ahead of time and then simply pop in the oven 20 minutes before you sit to eat. You can even make it ahead of time and freeze it. Chorizo makes everything tastier, it’s one of my favourite things to eat and gives a lovely deep avour to this simple pasta dish.

From Paul Flynn's Family Food Cookbook for Lidl

Method

• Put a large pot of salted water on to boil and cook the pasta as per the instructions on the packet.
• Meanwhile, add the tomatoes, cream, garlic, sugar and chicken stock cube into the bowl of your food processor and blend together (or you can use a hand blender
• for this).
• Set oven to 180°C/350°F/Gas Mark 4.
• When the pasta is cooked, drain it and then return it into the cooking pot along with the sauce and the chopped chorizo. Mix well and season to taste.
• Place in an ovenproof dish. This is where you could allow the dish to cool and then cover and freeze or set aside for later if you like. Otherwise, bake the dish in the hot oven for 15 – 20 minutes, until the dish is bubbling, golden and crispy on top.
• Serve with lashings of parmesan and a green salad if you’re feeling virtuous!
• Tip: You don’t have to bake this dish, you can simply make it and eat it straight away if you want. Simply add the cooked pasta to the sauce and gently mix together over a low heat for 2 – 3 minutes and serve.