Recipes

Penne, Chorizo & Tomato Bake

Serves: 4
Preparation Time: 15
Cooking Time: 35

Ingredients

  • 200 g dry Penne pasta
  • 1 tbsp olive oil
  • 2 chorizo (240 g), thinly sliced
  • 1 medium onion, finely chopped
  • 1 garlic clove, crushed
  • 250 g cherry tomatoes
  • 2 tbsp butter
  • 2 tbsp plain flour
  • 500 ml (2 cups) Campbell’s Real Stock - Chicken
  • 100 ml thickened cream
  • 100 g Cheddar cheese, grated

Method

  1. Pre-heat oven to 200°C.
  2. Cook the pasta in salted boiling water following packet instructions, drain and set aside.
  3. Meanwhile, heat oil in a medium frying pan. Cook chorizo, onion and garlic for 3 - 4 minutes or until browned. Add tomatoes and cook for 2 minutes until just starting to soften.
  4. To make the sauce, melt butter in a medium sized saucepan over medium heat, stir in the flour and cook for 1 minute. Turn down the heat and gradually add the Campbell’s Real Stock - Chicken, whisking continually until slightly thickened, after 5 minutes, stir in half of the cheese and cream.
  5. Combine pasta with chorizo mixture and sauce. Pour mixture into a 2.5 litre oven-proof dish. Sprinkle with the remaining cheese and bake for 15 - 20 minutes or until golden.

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