Penne with Chorizo and Taleggio, baked |
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300g/11oz penne 250g carton mascarpone 2tsp grove mosterd 4 sla-uitjes, thickly sliced 250g/9oz chorizo, cut into chunks 200g/7oz diced taleggio cheese salt and freshly ground black pepper |
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BereidingMethod1. Cook the pasta in a large pan of boiling, salted water according to the packet instructions. 2. Pre-heat the oven to 200C/400F/Gas6. Drain the pasta well and return to the pan. Mix in the mascarpone and mustard, stirring until the mascarpone melts and coats the penne. 3. Stir in the salad onions, chorizo and cheese and season, then turn the mixture into an ovenproof dish. Bake for about 15-20 minutes until the top is crisp and golden brown. |
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