300g/1.1lbs penne pastaor other pasta shapes preferred
500g/1.1lbs chicken breastcut into chunks, chicken breast is best, I used thighs
1chorizochopped, about 100g/3.5oz
1onionfinely diced
2clovesgarlicfined diced/minced
2teaspoonsweet paprikaor any other varieties of paprika
1cancrushed tomatoes400g/14oz
1cuppassata
½cupheavy/thickened creamor double cream (note 1)
½cupricottaor any other soft cheese preferred
1cupshredded mozzarella cheese(note 2)
1tablespoonolive oil
salt and pepper
Optional
¼cupfreshly shaved parmesan cheese
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Instructions
Cook pasta according to packet instructions with salted water. (note 3)
Making the creamy pasta sauce
Whilst pasta is cooking, prepare the sauce. In a large skillet/non-stick frying pan, add oil and onions. Saute on medium heat for 3 minutes or until onions soften.
Add chorizo and saute on medium heat for 3 minutes or until the fat starts rendering and chorizo starts to brown.
Add chicken, garlic, paprika, salt and pepper. Cook on high heat for 2 minutes or until chicken browns. (note 4)
Add crushed tomatoes, passata and cream. Simmer on low heat for 5 minutes. Taste to adjust for seasoning.
Making the pasta bake
Preheat oven to 180°C/350°F.
In a large ovenproof dish (I used a rectangular 30x25cm/12x10inch), combine cooked pasta and pasta sauce. Mix thoroughly with a spatula.
Top pasta with dollops of ricotta cheese and mozzarella cheese.
Optional: top with shredded parmesan cheese for stronger cheese flavour.
Bake on the top shelf of the oven for 20-25 minutes or until cheese starts to turn golden.
Serve immediately, optional: extra parmesan cheese to serve.
Notes
Note 1. Use double/thickened cream and take the cream out of the fridge 10 - 15 minutes before cooking will help bring it up to room temperature. This way the cream will be less likely to split once poured into the tomato-based sauce. The extra fat content in double/thickened cream will also prevent the sauce from splitting.Note 2. Shredded mozzarella cheese best buy a block (or a ball) of mozzarella cheese and grate the cheese yourself. Store-bought shredded mozzarella cheese contains anti-caking agent (cellulose) which I find doesn't melt as well and can taste a little grainy compared to cheeses without that added. Note 3. Cook pasta to al dente as the pasta will continue to cook in the oven later on. At al dente means the pasta will have room to absorb the creamy pasta sauce too! Important tip: make sure to season the pasta cooking water with lots of salt. This way no part of the pasta bake will be bland. Note, if you prefer an extra saucy pasta bake, cook the pasta for longer. Note 4. Brown the chorizo and chickenbefore adding liquids. This is the secret to great cooking. Browning brings flavour (colour = flavour). Sauteing the chorizo will release it's (delicious) fats and those fasts will then add more flavour to the chicken!Freezer friendlykeeps well in the freezer for up to 1 month.