Risoni and chorizo bake with crispy breadcrumbs

Risoni and chorizo bake with crispy breadcrumbs

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Chorizo, pasta and crispy breadcrumbs? Enough said. This is great for lunch the next day, too - if you can resist eating it all.

The ingredient of Risoni and chorizo bake with crispy breadcrumbs

  1. 350g risoni dried pasta
  2. 450g chorizo, coarsely chopped
  3. 160ml (2/3 cup) red wine
  4. 1 tablespoon chopped fresh rosemary
  5. 500g jar tomato pasta sauce
  6. 125ml (1/2 cup) water
  7. 230g (1 1/2 cups) frozen peas
  8. 140g (2 cups) fresh breadcrumbs, made from day-old Turkish bread
  9. 60g butter, melted
  10. 1/4 cup chopped curly parsley
  11. Bought aioli, to serve

The instruction how to make Risoni and chorizo bake with crispy breadcrumbs

  1. Cook pasta in a saucepan of salted boiling water until al dente. Drain. Return pasta to the pan.
  2. Meanwhile, cook chorizo in a non-stick frying pan over high heat for 5 minutes or until cooked through. Drain excess oil. Add wine and rosemary and stir for 3 minutes or until reduced slightly. Add pasta sauce and water and simmer for 7 minutes or until mixture is thick. Stir in peas and pasta. Transfer to a 2L (8 cup) ovenproof dish.
  3. Preheat grill on high. Combine the breadcrumbs and butter in a bowl and sprinkle over the pasta mixture. Cook under the grill, 15cm from the heat source, for 5 minutes or until golden. Sprinkle with the parsley and serve with the bought aioli.

Nutritions of Risoni and chorizo bake with crispy breadcrumbs

calories: 650.08 calories
calories: 34 grams fat
calories: 14 grams saturated fat
calories: 67 grams carbohydrates
calories:
calories:
calories: 20 grams protein
calories:
calories:
calories: https://schema.org
calories: NutritionInformation

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