Cooking with Embers
'Pasta Bake with Meatballs & Chorizo'
West Coast Eagle, Andrew Embley joined us in the Retravision kitchen again this week for more Cooking with Embers. Taking advantage of the Asko pyrolytic oven, Embers cooked up a hearty Meatball and Chorizo Pasta Bake.
Not only did the Asko cook to perfection, it has an amazing pyrolytic cleaning function, in which it uses extreme heat to turn baked-on grime to ashes, so you can just wipe away the residue without using chemical cleaners.
And you can get a bonus cooktop valued at up to $1399 when you buy selected Asko ovens at Retravision right now!
Pasta Bake with Meatballs and Chorizo
- 500g penne pasta
- 500g meatballs
- 1 chorizo sausage, sliced
- 5 tomatoes diced
- 400g mushrooms sliced
- 2 cups spinach
- good quality cheese
- salt & pepper
Using the same pan, half cook meatballs and set aside. Fry off mushrooms in some butter (10min) and set aside. Quickly toss chorizo in a hot pan and remove.
Add tomatoes to pan with garlic and chilli and cook over medium heat for 7-10 min or until you have a nice reduction. (if you find it's a bit dry, add a little water)
Cook pasta to al dente and then mix in meatballs, chorizo, mushrooms, tomatoes and spinach.
Add all ingredients to a baking dish, sprinkle with a generous amount of cheese and cook in a preheated oven at 200degrees for about 15min.