PASTA WITH SUNDRIED TOMATO MASCARPONE SAUCE

• doses: 4

Ingredientes

320g fusilli or other short pasta

60g chorizo, chopped

1 small onion, chopped

150g mushrooms, chopped

120g broccoli, chopped into small florets

4 garlic cloves, crushed

200g tomato passata

3 tbsp sun-dried tomato pesto

120g Mascarpone

30g Parmesan, grated, plus extra to serve

Instruções

1 Bring a large pan of salted water to a boil and cook the pasta according to package instructions.

2 Meanwhile, heat the oil in a large, deep pan over a medium-high heat and cook the chorizo for 3-4 minutes until golden brown. Transfer to a plate using a slotted spoon.

3 Add the onion to the pan. Season with salt and black pepper and cook over a medium heat for 5-6 minutes until softened. Add the mushrooms and broccoli and cook for 3-4 minutes. Add the garlic and cook for one minute longer.

4 Stir in the tomato passata, sun-dried tomato pesto and Mascarpone. Add back in the chorizo and season to taste with salt and plenty of black pepper.

5 When the pasta is cooked, drain well, reserving a little of its cooking water. Add the pasta to the pan and stir to combine. Add a splash of the cooking water if needed to loosen the sauce. Stir in the Parmesan and divide amongst bowls. Sprinkle with extra Parmesan, to serve.