SPICY CHORIZO PIZZA RIGATONI ‘CAKE’
SERVES 6 PREP 20 MINS COOK 15 MINS PER SERVE 2474kj COST $$$$$
500g penne pasta ¾ cup grated parmesan 1 tbsp olive oil 2 smoked chorizo, finely chopped 1 onion, finely chopped 1 red capsicum, seeded, finely chopped 3 garlic cloves, crushed ¼ tsp dried chilli flakes 700g jar pasta sauce ½ tsp dried oregano ¼ cup torn basil leaves, plus extra leaves, to serve 1 cup grated mozzarella
1 Preheat oven to hot, 200°C. Lightly grease a 22cm springform pan and place on an oven tray.
2 In a large saucepan of boiling salted water, par-cook pasta 5 mins. Drain well, return to saucepan and toss with parmesan.
3 Stand pasta upright in pan, holding pan on a 45-degree angle if needed, until pasta is packed in tightly.
4 In a frying pan, heat oil on medium. Saute chorizo 4-5 mins until starting to crisp. Add onion, capsicum, garlic and chilli and saute 5 mins. Stir in pasta sauce with oregano and bring to the boil. Remove from heat and stir basil through. Season.
5 Gently pour sauce over pasta, allowing it to run down into the holes. Scatter with mozzarella.
6 Bake 15 mins until golden. Set aside 10 mins before removing from pan. Serve in wedges with extra basil.