Easy pasta with chicken and chorizo meatballs

serves / 6 prep / 5 minutes cook / 30 minutes

Ingredients

500g large spiral pasta

2 chorizo sausages, casings removed, roughly chopped 500g chicken mince

1 tbsp olive oil

1 red onion, thinly sliced

3 garlic cloves, crushed

700g tomato pasta sauce 150g baby spinach

1 cup torn fresh basil leaves, plus extra basil leaves to serve 180g tub baby bocconcini, drained

1. Cook the pasta in a large saucepan of salted boiling water until al dente. Drain and keep warm.

2. Meanwhile, place the chorizo in a food processor and process until finely chopped. Add the chicken mince and process until well combined. Roll tablespoonfuls of the mixture into meatballs and place on a lined baking tray.

3. Heat the oil in a large, non-stick frying pan over medium heat. Cook the meatballs, in batches, for 2–3 minutes or until golden. Transfer to a plate. Add the onion to the pan and cook, stirring, for 2–3 minutes or until softened. Stir in the garlic and tomato pasta sauce and bring to a simmer. Return the meatballs to the pan and cook, stirring, for 5 minutes or until cooked through. Stir in the spinach until just wilted. Stir in basil.

4. Preheat the oven grill on high. Place the pasta in a 3L (12-cup) ovenproof baking dish. Pour the meatball mixture over the pasta and scatter the bocconcini on top. Place under the grill and cook for 3–5 minutes or until the cheese is golden and melted. Serve sprinkled with extra basil leaves.