Entertaining

Chorizo parmigiana pasta bake

Name: Chorizo parmigiana pasta bake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 80ml olive oil; 3 eggplants, 1 thinly sliced lengthways, 2 chopped; 3 dried chorizo, finely chopped; 1 onion, chopped; 1 handful each oregano and basil, plus extra leaves to serve; 95g tomato paste; 500g cherry tomatoes, halved; 700g jar tomato passata; 400g large rigatoni or other short pasta; ¾ cup (60g) grated parmesan; 100g mozzarella, grated; 2 balls buffalo mozzarella, torn; Red vein sorrel leaves (or rocket) to serve

3 ratings

10m

45m

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by Warren Mendes

delicious. team

Apr 05, 2017

Just when you thought parmigiana couldn't get any better, we turn it into a tasty pasta bake with spicy chorizo.

1/3 cup (80ml) extra virgin olive oil
3 eggplants, 1 thinly sliced lengthways, 2 chopped
3 dried chorizo, finely chopped
1 onion, chopped
1 handful each oregano and basil, plus extra leaves to serve
1/3 cup (95g) tomato paste
500g cherry tomatoes, halved
700g jar tomato passata
400g large rigatoni or other short pasta
¾ cup (60g) grated parmesan
100g mozzarella, grated
2 balls buffalo mozzarella, torn
Red vein sorrel leaves (or rocket) to serve

Method

1.

Preheat oven to 200ºC.
2.

Heat 2 tbs oil in a large saucepan over high heat. Add sliced eggplant. Season. Cook 4-5 minutes, turning. Remove from pan. Repeat with remaining oil and chopped eggplant. Remove from pan.
3.

Cook chorizo in the pan for 2-3 minutes until oil has rendered. Add onion and cook 2-3 minutes until softened. Add oregano and basil. Cook for 1 minute. Add 1 cup (250ml) water. Scrape the bottom of the pan. Add tomato paste and cherry tomatoes. Cook 1 minute, then add passata and cook 15 minutes or until reduced.
4.

Cook pasta until al dente. Drain. Combine with tomato sauce and chopped eggplant.
5.

Place in a baking dish. Scatter over half the cheeses, then top with sliced eggplant and remaining cheeses. Bake for 15 minutes or until golden.
6.

Top with fried or fresh basil and oregano and serve with red vein sorrel salad.