Tuesday, August 4, 2009

Maybe it was the mariachi...

But I got whetted for some Chorizo. Did it in a "skillet lasagne" style that I'll drop on you later. I cooked the Chorizo separately because I thought it would be too oily, but I should've saved the juice as I had to add olive oil at the end. Easy, quick, and delicious.

Baked Pasta with Chorizo and Cheese

  • 11 ounces penne, ziti, or your fav pasta
  • 15 ounce Ricotta
  • 6 scallions, thickly sliced
  • 9 ounces chorizo sausage, cut into chunks
  • 7 ounces sliced Manchego cheese (For Topping)
  • salt and ground black pepper
  • Olive Oil

Cook the pasta in a large pan of boiling water. Preheat the oven to 400F. Drain the pasta well and return to the pan. Mix in the Ricotta and coat the pasta. Stir in the scallions, chorizo and season; when the chorizo is done turn the mixture into an ovenproof dish. Top with the cheese. Bake for about 20 minutes until the top is crisp and golden brown. Drizzle olive oil upon serving.


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