Spicy chorizo & tomato pasta bake





400g rigatoni pasta

1 tsp fine salt

2 tsp unsalted butter

2 chorizo sausages, sliced

2 red onions, sliced

2 sticks celery, sliced

6 cloves garlic, minced

2 tsp ground cumin

2 tsp smoked paprika

2 tsp dried Italian herbs

400g tin cherry tomatoes

2 tsp red wine vinegar

sea salt flakes and freshly-milled black pepper

1 cup grated cheddar cheese

½ cup multigrain breadcrumbs

baby leaf salad, to serve


1. Preheat oven to 170°C. Arrange the rigatoni in a Microsafe® Pasta Cooker and fill with cold water to the fill line. Cook on high power for 10 minutes, until al dente. Drain well. Add the salt and toss through butter.

2. Fry the chorizo sausages in a frying pan over a moderate heat for 5 minutes, until lightly crisp, then add the onion, celery, garlic and spices and cook for 2 more minutes. Mix in the tomatoes and vinegar then season with salt and pepper.

3. Toss with the pasta and cheese, then spoon into a Thermostone® 3L Oblong Baking Dish and scatter with the breadcrumbs. Bake for 30 minutes until golden on top. Serve with baby leaf salad.

Fast Ed’s Note: Apply Thermostone® lid to store leftovers for later. Pop open lid vent when microwave reheating.