Easy tasty after school/work supper
This is another recipe taken from BBC’s Good Food, called Spicy Pepper Penne but to be honest, it’s the chorizo that gives the pasta bake its tasty flavour (that and the Parmesan crust), and you don’t need to use penne. So I think Chorizo and Pepper Pasta Bake more apt.
This time it’s from their Healthy Eating Cookbook. (We’re still working off some of the excesses of Christmas). However, for Boy with his high-calorie, high-fat needs, I drop in an extra portion of cheese to his “share”.
If you want to be even-more health conscious, try substituting the chorizo with chopped anchovies.
To make Chorizo and Pepper Pasta Bake, you’ll need-
- 1 large onion thinly sliced
- 300 gr penne or similar pasta
- 3 red/yellow/orange peppers
- sprig of fresh rosemary
- 1 large tablespoonful breadcrumbs
- 100gr/4oz plain flour
- 100 gr sliced chorizo
- 300ml/1/2 pt milk (I used full fat, but semi-skimmed is fine and lowers the fat content)
- 50 gr grated Parmesan
- 2 cans (800gr) chopped tomatoes
- 2 cloves crushed garlic
- olive oil
- Cheddar cheese crumbled (optional if you want to make it richer and add calories).
Making the pasta bake is very easy and takes about 10 minutes to make, plus 20 minutes in the oven.
- First, preheat the oven to 200 c, fan 180 c, Gas Mark 6.
- Cut the onions into wedges, and slice the peppers (discard the pips and white pulp). Chop the Rosemary and garlic. Cut up the chorizo into small dice sized pieces.
- Fry the peppers and onion in a pan with a slug of olive oil until they are soft and tender and starting to turn god, then add the garlic and cook for another minute.
- Add the chopped tomatoes and chorizo.
- Season if desired and remove from the heat.
- Meanwhile cook the pasta until tender but firm to bite (BBC GF say use penne, but no hard or fast rules on this).
- Drain well, add to the sauce and mix well. Add the mixture to a shallow casserole or oven proof baking dish (oil the sides and bottom of the dish first…I always brush with a brush or piece of kitchen roll dipped in olive oil).
- Mix together the rosemary, breadcrumbs and Parmesan, then sprinkle over the top of the dish.Drizzle a little oil over the top.
- Cook for 15-20 minutes until golden.
Voila Chorizo and Pepper Pasta Bake.
This recipe serves four generously and has approximately 24gr of fat a serving.
For CFers, add grated cheese to part (or all) of the Pasta Bake to increase the fat content. To lower the fat content, substitute the chorizo with anchovies, chopped olives or capers and go easy on the Parmesan.
Best enjoyed with a side salad and a glass of red wine!
Joining with Honest Mum’s Tasty Tuesday. Joining too with a Mummytoo’s #RecipeoftheWeek.