We see more and more fusion food trucks yet this isn’t the only source of fusion food. Though it is a trend to some, fusion recipes have been around and sites like foodgawker are good places to find them. Case in point this dish here.
Chorizo pasta bake
• 1 tbsp olive oil
• 100g penne or other tube shaped pasta
• 1 can of whole peeled tomatoes (usually 400g)
• 2 sprigs of oregano or thyme
• 2 cloves of garlic
• half brown onion
• Dash of red wine (roughly 100ml)
• 1 chorizo, sliced into 0.5cm thickness
• 1 tbsp tomato puree
• 4 medium mushrooms
• Handful of grated cheddar (or other) cheese
• Salt and pepper
1. Pre-heat oven to 210C.
2. Heat oil on medium frying pan on medium high, and cook onions until fragrant but not browned.
3. Add in garlic and chorizo and cook a further 5 minutes until the chorizo slightly colours.
4. Add in oregano, can of tomatoes, red wine and mushrooms, season with salt and pepper and cook for a further 20 minutes or until it’s the desired consistency. If too thick, you can add a little bit of water but remember to re-season to taste. If you find it too sour (like I often do) you can add in a bit of tomato sauce to taste, this will mellow out the sour taste.
5. Heat a medium saucepan with water and add a dash of salt to the water. Bring to the boil.
6. Cook pasta in the water until al dente, follow instructions on pasta packet for best cooking times.
7. Drain pasta well and then put into the frying pan and mix well in the prepared sauce.
8. Transfer to a bake tray and top with grated cheese.
9. Bake for roughly 10 minutes or until the cheese is golden brown. Serve hot.