Ingredients
400ml
Water
120g
Mature Cheddar Cheese
123
Olive Oil
2
Dried Thyme
Video
Chorizo-Crusted Penne 'n' Cheese
Instructions
- Preheat the oven to 200°C. Bring a large saucepan of salted water to the boil. Halve, peel and thinly slice the shallot. Peel and grate the garlic. Grate the cheddar. Cook the penne in the boiling water for 12 minutes, then drain and toss with a little oil.
- Heat a drizzle of oil in a frying pan over medium-high heat. Add the chorizo and cook for 1 to 2 minutes until it releases its red oil. Tip the chorizo and oil into a bowl, mix with the breadcrumbs and olive oil, season with pepper, then set aside.
- Return the frying pan to medium-high heat with a little oil. Add the shallot and cook for 3 to 4 minutes until soft. Stir in the flour and cook for 1 to 2 minutes to form a paste. Gradually whisk in the water and stock powder, bring to the boil, then simmer for 1 to 2 minutes until thickened. Stir in the creme fraiche and remove from the heat.
- Add the dried thyme and cheddar to the sauce and stir until melted. Season to taste, then fold in the pasta, loosening with a splash of water if needed. Transfer to an ovenproof dish, scatter over the chorizo crumb and bake on the top shelf for 5 to 6 minutes until golden.
- While the pasta bakes, wipe out the frying pan and return it to medium-high heat with a drizzle of oil. Add the Tenderstem broccoli, season with salt and pepper, and stir-fry for 1 to 2 minutes. Add the garlic and cook for 1 minute more, then add a splash of water, cover, reduce the heat to medium and steam for 4 to 5 minutes until tender.
- Spoon the penne ’n’ cheese into bowls and serve with the garlicky Tenderstem broccoli on the side.
Ingredients
-
400ml
Water
-
120g
Mature Cheddar Cheese
-
123
Olive Oil
-
2
Dried Thyme
Instructions
- Preheat the oven to 200°C. Bring a large saucepan of salted water to the boil. Halve, peel and thinly slice the shallot. Peel and grate the garlic. Grate the cheddar. Cook the penne in the boiling water for 12 minutes, then drain and toss with a little oil.
- Heat a drizzle of oil in a frying pan over medium-high heat. Add the chorizo and cook for 1 to 2 minutes until it releases its red oil. Tip the chorizo and oil into a bowl, mix with the breadcrumbs and olive oil, season with pepper, then set aside.
- Return the frying pan to medium-high heat with a little oil. Add the shallot and cook for 3 to 4 minutes until soft. Stir in the flour and cook for 1 to 2 minutes to form a paste. Gradually whisk in the water and stock powder, bring to the boil, then simmer for 1 to 2 minutes until thickened. Stir in the creme fraiche and remove from the heat.
- Add the dried thyme and cheddar to the sauce and stir until melted. Season to taste, then fold in the pasta, loosening with a splash of water if needed. Transfer to an ovenproof dish, scatter over the chorizo crumb and bake on the top shelf for 5 to 6 minutes until golden.
- While the pasta bakes, wipe out the frying pan and return it to medium-high heat with a drizzle of oil. Add the Tenderstem broccoli, season with salt and pepper, and stir-fry for 1 to 2 minutes. Add the garlic and cook for 1 minute more, then add a splash of water, cover, reduce the heat to medium and steam for 4 to 5 minutes until tender.
- Spoon the penne ’n’ cheese into bowls and serve with the garlicky Tenderstem broccoli on the side.
