Chorizo and Pasta Bake

Chunky chorizo is perfect in a pasta bake. The ultimate in easy suppers

  • Serves

  • Prep

    10 mins
  • Cook

    50 mins


  • 200g unearthed® Spanish Chorizo Ring
  • 200g penne pasta
  • 400g plum tomatoes
  • 100ml red wine
  • 1 garlic clove, crushed
  • 1 onion, diced
  • 1 tsp thyme
  • 1 tbsp tomato puree
  • 6 medium closed-cup mushrooms, sliced
  • 1 tbsp olive oil
  • Handful of grated grana pedano
  • Salt and pepper


  1. Pre-heat oven to 210°c/ Gas Mark 7
  2. Heat the oil in a medium frying pan and cook the onions until soft, but not browned
  3. Add the garlic and chorizo, cooking for a further 5 mins until the chorizo starts to change colour
  4. Add in oregano, tomatoes, tomato puree, red wine and mushroom, then season with salt and pepper
  5. Cook for about 20 mins or until the sauce is the desired consistency
  6. In the meantime, bring a medium sized pan of water, with a pinch of salt, to the boil
  7. Cook pasta according to pack instructions
  8. Drain pasta, then add to the sauce, mixing thoroughly
  9. Transfer the mixture to an ovenproof dish and sprinkle with grated
  10. Bake for roughly 10 mins or until the cheese is golden brown. Serve hot

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