Ingredients:
1 tsp. olive oil
1 packet of West Peak Meats Chourizo (sliced)
1 small onion (peeled and finely chopped)
1 pinch salt (and pepper)
1 Sweet red pepper (de-seeded and sliced)
1 Sweet yellow pepper (de-seeded and sliced)
3 cloves garlic (peeled and minced)
250g Penne pasta (dried)
480ml chicken stock
1 Tbsp. tomato paste
120ml Double cream plain yoghurt
75g baby spinach leaves
150g mozzarella (chopped into small chunks)
75g grated Parmesan cheese
10 cherry tomatoes
1 pinch of black pepper
2 Tbsp. fresh parsley (chopped)
2 Tbsp. grated Parmesan cheese
Method:
Heat the oil in a large frying pan over medium heat. Add the chourizo and cook for 3-5 minutes on each side until lightly browned and crisp. Remove from the pan and set aside.
Add the chopped onions to the pan and cook for 5 minutes, stirring often, until softened.
Add a pinch of salt and pepper, the red and yellow pepper slices and the garlic. Cook for a further 2 minutes. Add in the penne pasta, then pour in the stock, and add tomato puree. Stir together, pushing the rigatoni under the liquid.
Bring to a gentle simmer, then cover the pan with a lid and simmer gently for 10 minutes.
Add the yoghurt, spinach and mozzarella.
Arrange the cooked chorizo on top (to heat through) and cover. Simmer for a further 2-3 minutes until the pasta is cooked through.
Arrange the chopped tomatoes on top of the pasta and sprinkle with black pepper, chopped parsley and grated parmesan.
Serve immediately.