Cheesy Chorizo Conchiglie Rigate
By @thecamstorey
Serves 4
Ingredients
- 50g chorizo, cubed
- 1 onion, finely diced
- 2 garlic cloves, minced
- 400g tinned tomatoes, blended
- Salt
- 1 lemon, juice
- 100ml cream
- Sugar
- 300g Conchiglie Rigate Yorkshire Pasta
- 30g red Leicester
- 60g mozzarella
- Parmesan to finish
- Black pepper
- Fresh basil to serve
Step by Step Instructions
Step 1
Fry your chorizo in oil over a medium heat in an oven safe frying pan.
Step 2
Remove the chorizo and set aside, leaving the oils in the pan, in these fry the onion and garlic.
Step 3
Add the chorizo, tomato and salt, and simmer for 1-2 minutes.
Step 4
Add the cream, sugar and cheese and leave on a low simmer.
Step 5
Cook your Yorkshire Pasta to pack instructions in a pan of seasoned water.
Step 6
Add the cooked pasta and ½ cup of pasta water, stir to coat, and simmer for 1-2 minutes.
Step 7
Top with chunks of mozzarella, a grating of parmesan, and a light dusting of pepper. Then, fish off under the grill for a couple of minutes until the mozzarella is bubbling and golden.
