Ingredients

The following ingredients have 4 Servings
  • 1 750g jar Bolognese sauce
  • 1 tbsp olive oil
  • 350g chorizo sausage, sliced or diced
  • 12 pitted black olives
  • 4 sun-dried tomatoes, chopped
  • 6 tbsp dry white wine
  • 2 tbsp freshly chopped oregano
  • 1 tbsp freshly chopped parsley
  • 400g rigatoni or penne pasta
  • 1 x 150g packet mozzarella cheese, drained and diced finely
  • 40g fresh Parmesan cheese, grated

Instruction

  • Heat the oil in a frying pan adding the chorizo and fry for 4-5 minutes on a medium heat or until cooked through and lightly crispy.
  • Stir in the olives, sun-dried tomatoes, white wine and Bolognese sauce - season to taste. Cook the sauce for about 15 mins or until thick.
  • In the meantime, cook the pasta as directed on the packet until al dente. Drain the pasta well and stir into the tomato sauce.
  • Preheat your grill. Spoon the mixture into a heat-proof dish. Sprinkle over the cheese and grill until golden brown and piping hot. Garnish with freshly chopped flat leaf parsley.