Serves 4
This pasta bake is an easy little twist on macaroni cheese. Make it ahead and bake it when you want.
300g fusilli, penne or rigatoni1 x 240g tin of tomatoes
150ml cream
3 garlic cloves, chopped
1 chicken stock cube
a pinch of caster sugar
100g sliced chorizo, roughly chopped
100g Parmesan cheese, grated
Preheat the oven to 180°C.
Cook the pasta as per the packet instructions.
Meanwhile, blend the tomatoes, cream, garlic, chicken stock cube and a pinch of sugar together.
When the pasta is cooked, drain and put it back in the pot along with the sauce, chorizo and grated Parmesan. Season to taste and stir to combine, then transfer to a baking dish.
Bake in the oven for 15–20 minutes, until hot and bubbling. Serve with a green salad.
