Chorizo Pasta Bake

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I saw this recipe online and thought it would make a great mid week meal. It was so good. It reheats really well and would serve 4 people. It would be great with a fresh tossed salad.
So in a large cast iron pan over a medium heat, heat up the olive oil until just smoking. Add the sliced chorizo and diced onion to the pan and cook until brown. Add garlic and cook for a further 30 seconds.
Add to the pot the stock, passata, cream, pasta, salt and pepper. Bring the pot to a boil. Reduce the heat and cover with the lid and continue to cook for 15 minutes. Stir once during the 15 minutes.
After the fifteen minutes stir in half the grated cheese and pour mixture into a casserole dish. Sprinkle the remaining cheese over the top and grill under the grill until the cheese is melted and brown on top. If you don't have a grill you can put it in the oven. It will just take a little bit longer.



As I said earlier it would be great with a green salad. I loved this and have already made it twice. Because I used lactose free cheese it doesn't brown as well as 'real' tasty cheese.
Until next time, happy cooking, Kate.
***Ingredients
1 tablespoon olive oil
2 chorizo, diced
1 large brown onion, diced
2 garlic cloves, minced
2 cups chicken stock
1 1/2 cups passata
1/2 cup cream
3 cups dried penne pasta
1 cup grated tasty cheese
Salt and pepper, to taste

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