Spanish Pasta Bake
|300 gWaitrose Dried Penne Pasta|
|30 mlWaitrose Olive Oil; (2tbsp)|
|2 Garlic; crushed|
|1 mdOnion; finely chopped|
|1 Red pepper; de-seeded and|
|1 400-gram canWaitrose Italian Tomatoes|
|15 mlWaitrose Italian Tomato|
|5 mlDried thyme; (1tsp)|
|150 mlWater; (5 floz)|
|100 gSerrano ham; thickly sliced roughly chopped (3 1/2oz)|
|150 gChorizo sausage; thinly ; 1/2oz)|
|Black Pepper; freshly ground|
|100 gCheddar cheese; grated (3|
Spanish Pasta Bake Preparation
Cook the pasta following the instructions on the packet. Drain well and keep covered. Heat the oil in a pan and lightly saute the garlic, onion and red pepper for 10 minutes or until soft. Add the chopped tomatoes, tomato pur?e, thyme and water and allow to simmer for 10-12 minutes. Add the ham and chorizo, season with pepper and heat through. Place the cooked pasta in a serving dish, pour the tomato sauce over the top and sprinkle with the grated cheese. Place under a preheated grill and cook until the cheese is golden and bubbling. Serve with a fresh green salad, French bread or Seeded Pan Gallego. NOTES : This recipe uses two Spanish delicacies: serrano ham and chorizo both of which can be found on the delicatessen counter. Serrano cured ham has a mild yet distinctive flavour that lends itself to many dishes such as casseroles or it can be simply enjoyed on its own. Chorizo is a spicy red paprika sausage that can be eaten cold or added to pasta, soups and stews. Chorizo comes pre-sliced and, as in this recipe, sliced to order. Add as much or as little as you like in this recipe.
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