Ingredients
- 300g dried pasta, fusilli or penne or rigantoni
- 1 tin of tomatoes (240g)
- 150ml cream
- 3 cloves of garlic, chopped
- A pinch of sugar
- 1 chicken stock cube
- 100g sliced chorizo, roughly chopped
- 100g grated Parmesan
1 Pre-heat an oven to 180 degrees Celsius, or equivalent.
2 Cook the pasta as per the instructions on the packet.
3 Meanwhile blend the tomatoes, cream, garlic, sugar and chicken stock cube together.
4 When the pasta is cooked, drain it and put back in the pot, along with the sauce and the chorizo and grated Parmesan.
5 Season with salt and pepper to taste, and mix everything well.
6 Place into a baking dish and bake for 15-20 minutes, until hot and bubbling.
7 Serve with a lovely green salad.
