Serves 4
Ingredients
1 tablespoon olive oil
2 La Boqueria Chorizo, sliced
500g penne
250g mascarpone
2 teaspoons wholegrain mustard
4 green onions, thickly sliced
150g San Simon cheese, rind removed, diced
Salt and ground black pepper
Method
Preheat the oven to 200⁰C.
Heat the oil in frying pan over a medium-high heat, cook chorizo for 2 mins or until starting to colour. Transfer to a plate.
Meanwhile, cook penne in a large saucepan of boiling water until al dente. Drain pasta well and return to the pan.
Stir in the mascarpone and mustard until the mascarpone melts, coating the penne.
Add the chorizo, green onions and San Simon cheese, season and stir to combine, Transfer mixture to an ovenproof baking dish.
Bake for about 20 minutes until the top is crisp and golden brown.
Note:
Instead of slicing, chorizo can be removed from casing and broken into chunks before frying.
