John Myers
Ingredients for 3 servings:
- 300g penne
- 120 g chorizo, whole
- 1 bell pepper(s), yellow
- 1 onion(s)
- 1 small zucchini
- 2 small carrots
- 1 garlic clove(s)
- 1 can tomatoes, chopped
- 2 balls of mozzarella
- 200 ml beef broth
- 1 tbsp paprika powder
- salt and pepper
- olive oil
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
Finely dice the onions and chop the garlic. Cut the bell peppers into small strips and dice the carrots and zucchini. Sauté the vegetables in a pan with olive oil, add the paprika and sauté briefly. Deglaze the vegetables with the stock and add the tomatoes. Season with salt and pepper. Now add the pasta and cook everything for about 5 minutes. The pasta should not be completely cooked! In the meantime, halve the piece of chorizo lengthwise, slice it and add it to the pasta. Place the pasta mixture in a baking dish, slice the mozzarella and spread it on top of the pasta. Bake for 30 minutes at approx. 160°C (top/bottom heat). I always turn on the grill function for the last few minutes so the cheese gets nice and crispy.
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