Grilled Pasta with Scamorza and Chorizo

I should start by apologising to Italy.  My late Nonno would admire the apology thought.  I seem to apologise quite often when referring to my Italian influenced culinary creations.

We have a tomato sauce with chorizo, then Parmesan and scamorza (smoked mozarella).  Stir the pasta into the sauce, grate parmesan.  Top with sliced scamorza and watch whilst the pasta crackles under a fairly hot grill.  Think grilled lasagne without bechemel and you're on the right track.

Before grilling:

 

Ingredients (3):

Tomato sauce:

100g chorizo (crisped in a dry pan and removed)

1 medium onion, finely chopped

1 clove garlic, minced

1 TBSP olive oil

400g tin of tomatoes

125ml dry white wine

1 tsp dried oregano

1/2 a sprig of fresh rosemary

Other ingredients:

250-300g pasta tubes

40g grated parmesan

125g smoked scamorza

Method:

Fry onion and garlic in chorizo oil, with olive oil.  The onion should be soft and only lightly coloured (around 10 minutes cook time).

Add crisped chorizo, tomatoes and wine.

Add rosemary and oregano and simmer over a low heat for 25 or so minutes (it should be reduced whilst still loose).

Cook pasta tubes in plenty of salted water for 2 mins less than packet instructions. Mine includes rigacoure (hearts..sweet for Feb 14th).

Stir pasta into the sauce (add a little cooking water if you think necessary). Tip into an oven proof dish.

Top with parmesan and sliced scamorza.

Grill/broil at around 250 C until the pasta crackles (for around 5 minutes whilst watching it).

Enjoy the smoky flavours and textures of cheesy crispy pasta.

More 'interpreted' pasta:

wonton foie gras lasagna