Tomato, Stracciatella & Chorizo Cavatappi Bake

Looking for a comforting mid-week dinner that’s easy to make but doesn’t compromise on flavour? This Tomato, Stracciatella & Chorizo Cavatappi Bake combines smoky, rich chorizo and tomato flavours together perfectly with cavatappi pasta, baked until golden and bubbling. Topped with creamy home-made stracciatella, fresh basil and a touch of chilli, it’s a simple yet indulgent dish that’s perfect for a cosy mid-week night in.

Method:

In a bowl, combine ¾ of the shredded mozzarella, the double cream and ½ tsp sea salt, mix well until combined, then set aside to allow the flavours to develop.
Heat the Napolina Olive Oil in a skillet or ovenproof frying pan over a medium heat, add the chorizo and sundried tomatoes, and cook for 4-5 minutes until the chorizo releases its oils. Stir in the Napolina Passata and Napolina Herbs & Garlic Flavour Booster, season with salt and pepper to taste, then add the part-cooked Napolina Cavatappi and mix well to coat.
Sprinkle over the Parmigiano Reggiano and the remaining shredded mozzarella, scatter over a few fresh basil leaves, then bake at 190°C for 15 minutes until golden, bubbling and lightly crisp on top.
Divide between bowls and top with spoonfuls of the stracciatella mixture, a few fresh basil leaves, extra sundried tomatoes and a pinch of chilli flakes.