Ingredients
- 150g fresh chorizo sausage, casings removed
- 70g sourdough bread, crusts removed, torn into small pieces
- 4 sprigs continental parsley, finely chopped
- 400g mini penne, or macaroni pasta
- 40g butter
- 40g plain flour
- 2 cups milk
- 200g red Leicester cheese, grated
- 100g mature cheddar cheese, grated
- ¼ tsp finely grated fresh nutmeg
- ½ tsp salt & black pepper
Serves: 4
Prep: 10 mins
Cooking: 30 mins
Method
Preheat oven to 200°C Fan Assist.
Heat a frypan over medium-high heat.
Add sausage meat and cook for 10 minutes, breaking up with the back of a wooden spoon, until browned.
Transfer to a large bowl, including all the pan juices.
Add sourdough and parsley and toss to combine. Set aside.
Cook pasta until al dente according to the packet instructions.
Drain.
Meanwhile, heat butter in a medium saucepan over low heat.
Once melted, whisk in flour and cook, whisking, for 1 minute.
Increase heat to medium and gradually add milk, whisking to combine, until thickened.
Stir in cheeses until melted.
Add nutmeg, salt and season with pepper.
Combine sauce with pasta and transfer to a greased 2 litre baking dish.
Sprinkle with chorizo crumb and bake on the second shelf for 5-8 minutes, until crumb is crunchy and golden.
Serve.
Recipe presented by Falcon.
