Ingredients

Zafarelli Elicoidali No. 57 500g
2 tbsp olive oil
1 onion, finely diced
3 garlic cloves, finely chopped
300g fresh chorizo, skins removed
½ cup chopped sun-dried tomato
700ml tomato passata
Sea salt & cracked black pepper
½ cup grated mozzarella
Basil leaves to garnish

Pesto
2 garlic cloves
20g pine nuts
2 cups basil leaves
¼ cup grated parmesan
⅓ cup olive oil

Method

1. Preheat the oven to 180°C.
2. Heat a large frying pan over medium-high heat. Add olive oil, onion, and garlic, and sauté until softened.
3. Crumble the chorizo into small pieces, add to the pan, and cook until browned.
4. Add the sun-dried tomatoes and passata. Season with salt and pepper, bring to the boil, then reduce to a simmer and cook for 20 minutes.
5. Meanwhile, place all the pesto ingredients into a small food processor and blitz until a paste forms.
6. In a pot of boiling salted water, cook the pasta for two minutes less than the packet instructions. Drain well.
7. Add the drained pasta to the sauce in the frying pan and stir to combine.
8. Transfer to a baking dish, cover with foil, and bake for 30 minutes.
9. Uncover, top with mozzarella, and return to the oven for a further 10 minutes, or until the cheese is melted and golden.
10. Allow to rest for 10 minutes before serving, drizzled with pesto and garnished with fresh basil leaves.