PASTA PERFECTION!
CHORIZO PENNE BAKE
SERVES 4 PREP 15 MINS COOK 25 MINS
2 tbsp olive oil
500g fresh chorizo sausage
300g penne pasta
2 portobello mushrooms, sliced
1 red onion, sliced
1 small eggplant, diced
2 garlic cloves, sliced finely
1 tsp smoked paprika ½ cup white wine
1 ½ cups tomato passata
¼ cup oregano leaves
1 cup mixed pitted olives
200g Greek feta, crumbled crusty bread, to serve
1 Preheat oven grill to hot.
2 In a large ovenproof frying pan, heat oil on medium. Cook chorizo 8-10 mins, turning, until just cooked through and sausages release fat. Remove from pan. When cool enough to handle, slice thickly.
3 Meanwhile, in a large saucepan of boiling salted water, cook pasta following packet instructions until al dente. Drain.
4 Using same pan with rendered fat, saute mushrooms 2 mins on high until lightly coloured. Add onion and eggplant and cook 2-3 mins until onion softens. Stir in garlic and paprika, cook 1 min.
Add wine to pan to deglaze. Stir in passata and half the oregano. Bring to the boil, reduce heat and simmer 2 mins. Return sausage to pan with
