Practically every element of this could be substituted: the definition of a store-cupboard clearout dinner! Change the chorizo for another cooked meat, throw in another cheese and it’s off in another direction altogether. A blue cheese and salami version could be pretty good too…
Chorizo and red onion penne bake (serves 2):
250g chorizo, cut into chunks
250g penne
1 tablespoon wholegrain mustard
200ml creme fraiche
150g Port Salut, diced
3 roasted red onions*
- Preheat the oven to 180°C. Boil the pasta until al dente.
- Mix the creme fraiche, mustard, onion and cheese together and add the penne. Add a splash of the pasta cooking water to make a nice slippery sauce. Pour into a baking dish and put in the oven for 20 mins or until starting to colour. Allow to rest for a couple of minutes out of the oven before serving.
*If you don’t have any roasted onions (I had some left over from this recipe) either chuck some in a hot oven for 30 mins or fry them for a few minutes before adding to the pasta.
3 replies on “chorizo and red onion penne bake”
Sounds good!
Oh, is it cured or cooking chorizo? If the latter, do you cook it a bit first or add as is?
Good question Ozzy. I used cured here so lobbed it straight in, if it was cooking chorizo I don’t think 20 mins in an oven in a loose pasta sauce would be enough to get it going. In this case fry briefly first until all the oil starts being released and then tip the lot into the pasta.
Makes sense, thanks!