Chorizo, Sweet Pepper & Aubergine Pasta Gratin

2 weeks ago 05th Nov 12:04

Serves: 4

Pasta BakePreparation time: 20 minutes

Cooking time: 20-25 minutes

Oven temperature: 180ºC, Gas mark 4-5

Per portion based on recipe making 4 portions

Energy 2820kJ /671kcal

Fat 29 g

Ingredients:

200g chorizo sausage, sliced

2 large red or yellow peppers, deseeded and sliced

1 aubergine, cut into 2cm cubes

1 clove garlic, peeled and chopped

2 tablespoons balsamic vinegar

3 teaspoons granular Canderel

400g can of chopped tomatoes

Handful of fresh basil

400g rigatoni or penne paste

125g mozzarella cheese, cut into cubes

100g parmesan cheese, grated

Method:

In a large frying pan cook the chorizo sausage for about 2 minutes until golden. Transfer to a bowl with a slotted spoon leaving the lovely flavoured oil in the pan.

Add the peppers and aubergines and cook over a low heat for 10 minutes until golden around the edges. Add the garlic and cook for a minute then add the vinegar and sweetnerand stir until bubbling and reduced. Add the chopped tomatoes and torn basil and cook for a further 2-3 minutes.

Season with salt and pepper.

Meanwhile in a large pan of water, cook the pasta according to packet instructions until al dente. Once cooked, drain the pasta and return it to the pan.

Add the sauce and the cubes of mozzarella and mix well. Transfer to a large dish and sprinkle over the parmesan cheese.

Bake in a pre-heated oven for 20-25 minutes until golden and serve with a large mixed salad and some crusty Italian bread.