Chorizo, Pepper & Eggplant Pasta Bake
"A hearty and colourful dinner party centrepiece with a spicy kick."
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 7 ounces chorizo sausage, sliced
- 2 large red peppers, deseeded and sliced
- 1 eggplant, cut into 1in cubes
- 1 garlic clove, peeled and chopped
- 2 tablespoons balsamic vinegar
- 2 teaspoons artificial sweetener
- 14 ounces chopped tomatoes
- 1 tablespoon basil, torn
- 14 ounces penne
- 5 ounces mozzarella cheese, cut into cubes
- 4 ounces parmesan cheese, grated
- 1 pinch salt and pepper
directions
- Preheat the oven to 350°F.
- In a large frying pan cook the chorizo sausage for about two minutes until.
- golden. Transfer to a bowl with a slotted spoon leaving the lovely flavoured oil in the pan.
- Add the peppers and eggplant and cook over a low heat for 10 minutes until golden around the edges. Add the garlic and cook for a minute.
- then add the vinegar and sweetener and stir until bubbling and reduced. Add the chopped tomatoes and torn basil and cook for a further 2-3 minutes. Season with salt and pepper.
- Meanwhile in a large pan of water, cook the pasta according to packet.
- instructions until al dente. Once cooked, drain the pasta and return it to the pan.
- Add the sauce and the cubes of mozzarella and mix well. Transfer to a large dish and sprinkle over the parmesan cheese.
- Bake in a preheated oven for 20-25 minutes until golden and serve with a large mixed salad and some crusty Italian bread.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
