350 g (12oz) penne pasta
250 g (9oz) mascarpone cheese
2 teaspoons wholegrain mustard
250 g (9oz) chorizo sausage chunks
200 g (7 oz) taleggio cheese, diced
Salt & black pepper to season
Method
Preheat oven to 200c/400f/Gas mark 6
Cook the pasta in a large pan of boiling salted water until just al la dente.
Drain the pasta and return to the pan. Stir in the mascarpone and mustard until the mascarpone melts.
Finally, stir in the taleggio and chorizo and season well. Transfer the mixture into an ovenproof dish and bake for approximately 15-20 mins, or until the top is golden brown.
Great served with rocket salad.
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