Comforting Double the Chorizo Pasta Bake

Nutrition per serve

Ingredients

• 250g butternut pumpkin
• 2pcs chorizo sausages
• 400g diced tomatoes
• 10g Tuscan seasoning
• 250ml cream
• 200g penne pasta
• 50g cheddar
• 20g panko breadcrumbs
• 1bunch parsley
• 5ml sugar
• 1pcs olive oil spray (optional)

Method

1. Step 1 — Prep ingredients
   DOUBLE THE CHORIZO OPTION Preheat the oven to 220C, fan-forced. Bring a medium saucepan of salted water to the boil for the pasta. Peel the pumpkin and cut into 2cm chunks. Thinly slice the chorizo.
2. Step 2 — Cook chorizo mixture
   Put the chorizo in a cold medium deep frypan over medium-high heat and cook, turning, for 2-3 mins. Add the pumpkin and cook, stirring, for 2-3 mins until golden.
3. Step 3 — Make sauce
   Reduce the heat to medium. Add the tomatoes, Tuscan seasoning and 1 tsp sugar to the chorizo mixture and cook, stirring occasionally, for 3-4 mins until the pumpkin is almost tender. Stir in three-quarters of the cream* and cook, stirring occasionally, for 4-5 mins until slightly reduced.
4. Step 4 — Cook pasta
   Meanwhile, cook the pasta in the pan of boiling water for 10 mins or until al dente. Drain.
5. Step 5 — Assemble bake
   Coarsely grate the cheese. Add the pasta to the sauce and stir to combine. Taste, then season with salt and pepper. Transfer the pasta mixture to a 1.5L (6 cup) baking dish.
6. Step 6 — Get ready to serve
   Combine the breadcrumbs and cheese, then scatter over the pasta mixture. Spray with olive oil (or drizzle with a little olive oil). Bake for 15 mins or until bubbling and golden. Coarsely chop the parsley leaves, discarding the stems. Scatter the parsley over the pasta bake and serve at the table.

Allergens

Sulphites, Milk, Gluten, Wheat