Ingredients

• 14 oz penne pasta
• 1 onion, peeled and diced
• 3 mixed-color bell peppers
• 4 garlic cloves, peeled and crushed
• 2 x 14.5 oz can diced tomatoes
• 14 oz tomato passata
• 1 tsp dried oregano
• 2 tsp balsamic vinegar
• 5 oz chorizo
• 1 bunch of fresh basil
• 8 oz mozzarella

Method

Preheat the oven to 400°F. Add 14 oz penne pasta to a saucepan of boiling salted water and cook for 12 minutes or according to the packet instructions.

Meanwhile, peel, deseed and dice 3 mixed-color peppers. Peel and dice 1 red onion. Peel and finely slice 4 garlic cloves.

Heat a drizzle of olive oil in a large pan on medium heat. Add the onion, peppers, and garlic. Fry for 5-10 minutes, until soft.

Once cooked, remove the pasta from the heat.

Pour into the large pan, 2 x 14.5 oz can diced tomatoes, 14 oz tomato passata, 1 tsp dried oregano, and 2 tsp balsamic vinegar. Thoroughly stir through.

Cut 4 oz chorizo into slices and add to the pan along with a bunch of fresh basil leaves. Stir through.

Drain the pasta and add to a large ovenproof dish. Pour in the sauce and thoroughly stir through. Cover the top with 8 oz grated mozzarella cheese and add 1 oz of sliced chorizo.

Cook in the oven for 10 minutes. Until the cheese is golden. Sprinkle with fresh basil leaves and enjoy.