Yield: 4 servings
|300 grams||Waitrose Dried Penne Pasta; (10 1/2oz)|
|30 millilitres||Waitrose Olive Oil; (2tbsp)|
|2||Cloves garlic; crushed|
|1 medium||Onion; finely chopped|
|1||Red pepper; de-seeded and|
|1||400 g can Waitrose Italian Chopped|
|15 millilitres||Waitrose Italian Tomato Pure; (1tbsp)|
|5 millilitres||Dried thyme; (1tsp)|
|150 millilitres||Water; (5floz)|
|100 grams||Serrano ham; thickly sliced and|
|; roughly chopped (3|
|150 grams||Chorizo sausage; thinly sliced (5|
|Freshly ground black pepper|
|100 grams||Cheddar cheese; grated (3 1/2oz)|
Cook the pasta following the instructions on the packet. Drain well and keep covered.
Heat the oil in a pan and lightly saut the garlic, onion and red pepper for 10 minutes or until soft.
Add the chopped tomatoes, tomato pure, thyme and water and allow to simmer for 10-12 minutes.
Add the ham and chorizo, season with pepper and heat through.
Place the cooked pasta in a serving dish, pour the tomato sauce over the top and sprinkle with the grated cheese. Place under a preheated grill and cook until the cheese is golden and bubbling. Serve with a fresh green salad, French bread or Seeded Pan Gallego.
Converted by MC_Buster.
NOTES : This recipe uses two Spanish delicacies: serrano ham and chorizo both of which can be found on the delicatessen counter. Serrano cured ham has a mild yet distinctive flavour that lends itself to many dishes such as casseroles or it can be simply enjoyed on its own. Chorizo is a spicy red paprika sausage that can be eaten cold or added to pasta, soups and stews.
Chorizo comes pre-sliced and, as in this recipe, sliced to order. Add as much or as little as you like in this recipe.
Converted by MM_Buster v2.0l.