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One-pan chorizo, tomato and basil pasta

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 One-pan chorizo, tomato and basil pasta

  • 15m prep
    •  
  • 50m cook
    •  
  • 4 servings


    • Only $3.70 per serve, this one-pan pasta bake will be a hit at dinner-time and mean means less washing up!

    918 calories per serve
    Allergens: Recipe may contain gluten, peanuts, tree nuts, milk and fish.

    11 Ingredients

    • 1 tbsp extra virgin olive oil
    • 1 red onion, cut into thin wedges
    • 2 chorizo, thinly sliced
    • 3 garlic cloves, crushed
    • 375g penne rigate
    • 420g jar cherry tomato and parmesan pasta sauce
    • 2 cups Massel Chicken Style Liquid Stock
    • 1/3 cup chopped fresh basil leaves
    • 2/3 cup grated cheddar
    • 1/3 cup basil pesto
    • Small fresh basil leaves, to serve

    3 Method Steps

    Step 1
    Preheat oven to 200C/180C fan-forced. Heat oil in a 5cm-deep, 24cm x 32cm flameproof baking dish over medium-high heat. Add onion and chorizo. Cook, stirring, for 5 minutes or until onion is softened. Add garlic. Stir to combine. Remove from heat.
    • Step 2
      Add pasta, pasta sauce, stock and chopped basil to chorizo mixture. Season with salt and pepper. Stir to combine. Top with cheese. Cover dish with foil. Bake for 30 minutes. Remove foil. Bake for 15 minutes or until cheese is golden and pasta is tender. Stand for 10 minutes.
    • Step 3
      Dollop pesto over pasta bake. Sprinkle with extra basil leaves. Serve.


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