Baked Penne With Chorizo And Taleggio Recipes

BAKED PENNE WITH CHORIZO AND TALEGGIO

Steps:

• Preheat the oven to 400°F.
• Boil pasta to almost al dente. Drain the pasta well and return to the pan.
• Stir in the mascarpone until it melts and coats the penne.
• Stir in the scallions, chorizo and Taleggio. Season, and turn the mixture into an ovenproof dish.
• Bake for about 20 minutes until the top is crisp and golden brown.

MEATY PENNE

Steps:

• In a large nonstick skillet, cook the chorizo over medium-high heat until cooked through, breaking up the chorizo into 1/3- to 1/2-inch pieces with a wooden spoon, 12 to 14 minutes. Drain on paper towels and cool.
• Heat the oil in the same skillet over medium heat. Add the garlic, carrots, celery and onions. Cook until the vegetables are tender but not at all brown, stirring often, 8 to 10 minutes. Add the salami and tomatoes. Bring the sauce to a simmer. Cover, reduce the heat to low and cook gently until the flavors blend, stirring occasionally, 15 to 20 minutes. Season with the 1/4 teaspoon salt and the pepper. Remove the skillet from the heat and add the arugula and basil. Stir until wilted.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the pasta into a serving dish.
• Add the chorizo sauce to the pasta. Toss to combine, adding the reserved pasta water, if needed, to loosen the sauce.
• Top with the Parmesan and serve.