Name: Chorizo pasta bake
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6
Ingredients: 200g cooking chorizo , cut into small cubes; ½ tbsp olive oil; 1 large long shallot , finely chopped; 2 tsp thyme leaves; 2 garlic cloves , crushed; 50ml sherry or vermouth; 2 x 400g tins chopped tomatoes; 2 roasted red peppers from a jar, sliced (about 115g); handful of pitted black olives (about 40g), halved (optional); 1 tsp smoked paprika; 1 tsp honey; 1 tsp sherry vinegar; pinch of chilli flakes (optional); 400g short pasta of your choice; 150g ball of mozzarella , drained and torn

200g cooking chorizo
cut into small cubes
½ tbsp olive oil
1 large long shallot
finely chopped
2 tsp thyme leaves
2 garlic cloves
crushed
50ml sherry or vermouth
2 x 400g tins chopped tomatoes
2 roasted red peppers
from a jar, sliced (about 115g)
handful of pitted black olives
(about 40g), halved (optional)
1 tsp smoked paprika
1 tsp honey
1 tsp sherry vinegar
pinch of chilli flakes
(optional)
400g short pasta
of your choice
150g ball of mozzarella
drained and torn

Method

step 1
Put the chorizo cubes into a cold frying pan and turn the heat to medium. Fry for 6-8 mins or until the chorizo is sizzling, golden brown and its oil has been released. Stir in the olive oil and shallot, and fry for 5 mins until softened. Add the thyme and garlic, and fry for another minute before adding the sherry or vermouth. Bubble until almost all the liquid has evaporated.
step 2
Stir in the tomatoes, peppers, olives (if using), paprika, honey and 200ml of water. Simmer for 10-15 mins until thickened. Season with the sherry vinegar, chilli flakes (if using) and salt and pepper.
step 3
Meanwhile, cook the pasta in a pan of boiling salted water for 6-8 mins or until al dente. Heat the oven to 200C/180C fan/gas 6. Drain the pasta, reserving some of the water, and tip into the chorizo sauce. Stir well, adding a splash of the reserved water (about 75ml) to loosen the sauce enough to coat the pasta, if needed. Transfer the mixture to a large baking dish (ours was 20cm x 30cm) and dot over the mozzarella. Bake for 20-25 mins or until golden and bubbling. Leave to stand for 5 mins before serving.